Print
Roasted Grape and Burrata Salad
This Roasted Grape and Burrata Salad is delicious and has a moody flair. The roasted grapes are dark, warm and sweet, pairing well with the creamy burrata and peppery arugula. The toasted walnuts add an earthy crunch and balances out the flavors. I like to serve it in the winter, but it is wonderful year round.
- Total Time: 50 minutes
- Yield: 4-6 1x
Ingredients
Scale
3 cups seedless black grapes
1 Tablespoon olive oil
1 Tablespoon honey
1/4 teaspoon salt
2 teaspoons fresh thyme
2/3 cup roughly chopped walnuts
6 cups arugula
8 ounces burrata
Walnut or olive oil
1 lemon, halved
Coarse sea salt
Instructions
- Preheat oven to 400 degrees.
- Toss the grapes with 1 Tablespoon olive oil, 1 Tablespoon honey, salt and thyme.
- Place the grapes on a parchment lined sheet tray and roast for 40 minutes, stirring halfway through.
- While the grapes are roasting, heat a large sauté pan over medium-high heat.
- Add the walnuts to the hot pan stirring frequently until they start to brown and smell toasted.
- Transfer the walnuts to a plate and set aside.
- Spread the arugula onto a large platter.
- Divide the burrata with a spoon and place on the arugula.
- Take the grapes out of the oven and let sit for 5 minutes.
- Spoon the warm grapes on top of the greens and burrata.
- Sprinkle the toasted walnuts on top of the grapes.
- Drizzle the salad with walnut or olive oil.
- Squeeze the lemon halves over the salad.
- Sprinkle with coarse salt.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
