Roasted Grape Salad with a Simple Maple Vinaigrette


October 24, 2020

The House Magazine

An overhead shot of a black plate filled with salad with grapes and walnuts on top sitting on top of a blush pink and white checked napkin with a vintage fork sitting off to the side.

We are keeping it simple this weekend with an easy roasted grape kale salad for this week’s Salad on Sundays recipe. Roasting grapes deepens their flavor and caramelizes their juices, giving them a jammy texture that’s reminiscent of a good glass of red wine.


Roasted Grape Kale Salad with Maple Vinaigrette

A super simple green salad recipe topped with roasted grapes, toasted walnuts, crumbled goats cheese and a classic, simple maple vinaigrette. 

  • Author: Kacey Perez
  • Prep Time: 5 miniutes
  • Cook Time: 25 minutes
  • Total Time: 30
  • Yield: 4
  • Category: Salad
  • Method: Roasting


  • 1 head of kale, chopped
  • 2 bunches seedless red/purple grapes
  • 1 cup halved walnuts, toasted
  • 1/2 cup goat cheese
  • 1/3 cup olive oil
  • 1 Tbs apple cider vinegar
  • 1 Tbs pure maple syrup
  • 1 Tsp Dijon mustard
  • Salt and pepper to taste


  1. Pre-heat the oven to 400 degrees. Place the grapes on a rimmed baking sheet and roast for 20-25 minutes. Remove the grape before they begin to crack open. Set aside to cool.
  2. Toast the walnuts in the oven for 5-8 minutes, until fragrant and golden brown. Set aside to cool.
  3. Meanwhile, roughly chop the rinsed kale and assemble in a salad bowl or onto a serving platter. 
  4. Add all of the ingredients for the vinaigrette in a small bowl and whisk. 
  5. Add the toppings to the salad and drizzle some of the dressing over the top. Serve immediately.


Add sliced shallot for a bit of an extra bite, or crispy prosciutto for added protein. 

Keywords: roasted grape salad, fall salad recipe, winter salad recipe

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A close up overhead view of a round pan filled with red and purple grapes still in bunches.

Roasted Grape Kale Salad with Walnuts, and Goat Cheese

Snow has officially made it’s dreary appearance in Wyoming and it has brought on all the lazy feelings for me. That’s why I especially enjoy a recipe like this on Sundays. Simple, tasty and healthy after we’ve enjoyed a few cocktails and unhealthy food on Friday and Saturday.

Kale is definitely one of winter’s star ingredients. It’s a super food – something we need during the cooler months and it can be paired with many different flavors, like roasted grapes. I love using kale for a salad with larger toppings because the greens are strong enough to hold on to everything, instead of flattening to the plate under the weight of the ingredients.

Toasted walnuts, goat cheese, and roasted grapes adorn a simple kale salad recipe.

An angled close up shot of a black plate filled with salad that has been topped with grapes and walnuts with a sliced fig placed off to the side as a garnish for the salad. The plate is sitting on top of a blush pink and white checked napkin.

How to Roast Grapes for Salad

Lightly drizzle the grapes in olive oil. Set your oven to 425 degrees, place the grapes on a rimmed baking sheet and roast for about 30 minutes. Keep an eye on them, and pull the grapes out just before the skins start to crack. Set aside and let them cool while you assemble the rest of the salad.

If you have hearty herbs like thyme, rosemary or sage, they work beautifully over roasted grapes with a drizzle of olive oil, salt and pepper – a more savory version of the roasted fruit.

An extreme close up view of kale with roasted grapes, fresh figs, walnuts and crumbled cheese scattered over the top.

The Maple Vinaigrette

This is a simple twist on a classic vinaigrette. Olive oil, apple cider vinegar for the acid, pure maple syrup to sweeten things up and Dijon to balance everything out. Mix all of the ingredients together and drizzle onto the salad. The maple vinaigrette can be stored in an air tight container for up to two weeks.

An angled view of a black plate sitting on a small table in front of a window filled with salad that has been topped with grapes, walnuts and a fig that has been sliced in half. A bunch of grapes sits in the front of the frame at the corner of the table.

Roasted Grapes and Goat Cheese

If you have roasted grapes left over, their deep flavor pairs so well with the other ingredients that it also is a beautiful start to a charcuterie board. Add additional nuts, cheeses, and charcuterie meats with the left over grapes for tasty snack.

Another tasty way to combine the goat cheese and roasted grapes is a crostini. Smear the cheese on a crunchy piece of bread, add some grapes to the top and sprinkle some fresh herbs and even balsamic reduction over the top and prepare to enjoy a seriously dreamy treat.

A close up overhead view of a kale salad on a black plate that has been topped with a mixture of red and purple grapes, walnuts, and crumbly cheese. The plate is sitting on top of a table or a piece of wood.

Head here for more of our Salad on Sundays recipes.