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GRAPE BROCCOLI SALAD

A delicious recipe for a roasted grape salad with roasted broccoli florets 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.
Course Salad
Cuisine American
Keyword fall, fruit, plant based, roasting, salad, side dish, vegetables, vegetarian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 269kcal

Ingredients

  • 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

Lemon Vinaigrette

  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • ¾ teaspoon fine sea salt
  • ¼ teaspoon ground black pepper

Instructions

  • 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.

Notes

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Nutrition

Calories: 269kcal | Carbohydrates: 20g | Protein: 2g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Sodium: 458mg | Potassium: 370mg | Fiber: 3g | Sugar: 14g | Vitamin A: 406IU | Vitamin C: 57mg | Calcium: 42mg | Iron: 1mg