For a long time, I lived under the rock that thought grapes were only for eating off the stems. It was a harmless but very silly rock under which to live. I remember in grad school bumping into a recipe for focaccia with roasted grapes from Williams Sonoma. I never made it, but I daydreamed about it – a recurring problem of mine. And then finally a few years ago, I tried roasting grapes as I’d seen in a few recipes and on a few plates. And out from that silly rock I came…and in this roasted broccoli salad, they’re pure perfection!
Broccoli Salad with Grapes
Have you ever roasted grapes? They’re impossibly good. They get a little crystalized and they’re rather sweet, so they’re great paired with other neutral or savory foods. I’ve topped salad recipes with them, finished off a burrata toast with them, and now, it’s this roasted broccoli salad with grapes.
If you’re a fan of broccoli, then you know roasting it makes it even more delicious. And if you aren’t a fan of broccoli – I’m looking at you my dear husband – roasting it is a good way to enjoy the vegetable that is very good for you (and very delicious)! Roasted broccoli takes away a lot of “tree-like” crunch and adds a beautiful flavor and coloring to the florets.
Since looks are a good portion of taste, this is important! I love this roasted broccoli salad with grapes on its own, but next time I make it, I think I’ll add in some quinoa or farro so I can have it as my main dish! It’s that good!
ROASTED BROCCOLI SALAD w. GRAPES
A delicious recipe for a roasted broccoli salad with grapes captures all the fresh flavors of fall in an easy sheet pan recipe! Serve as salad or side dish. This is a recipe you'll fall in love with again and again.
- 2 ½ cups small broccoli florets
- 1 medium yellow onion cut into wedges or slices
- 2 cups seedless red grapes
- 2 tablespoons extra virgin olive oil
- 4 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- ¾ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
Preheat the oven to 425 degrees F.
Spread the broccoli, onion, and grapes onto a large rimmed baking sheet. Drizzle with the olive oil and stir to coat all ingredients. Spread into a single layer.
Bake for 10 minutes. Carefully remove from the oven. Stir and spread back into a single layer. Bake for 13 to 15 more minutes, until the broccoli is tender and the warmed grapes have darkened and shriveled a little.
To make the vinaigrette, whisk together the oil, lemon juice, salt, and pepper in a small dish. Pour the dressing over the salad. Toss to coat well. Transfer to a platter or bowl and serve warm.