Roasting grapes for this Roasted Grape Feta Hazelnut Salad makes this recipe very special; it’s elegant, juicy, sweet, and super tasty!
This recipe was originally published in April 2015. I have uploaded new photos and made a few tweaks to the recipe, but the blog post itself remains unchanged.
Such a poignant, poignant, situation my friends!
I’ve been blogging for an inconsiderable amount of time only, but I have already been associated with a donut factory. Indeed, that started on Instagram about two months ago. I don’t want the reputation of unstoppable cake-donut maker!
I am just kidding though. I am totally fine with this reputation and those jokes I am getting. There is nothing wrong to be connected with the particular food. Indeed, it’s kind of cool too since that does mean you are good at doing something. Plus, it’s just a time frame and, hence, I will be having another outstanding feature, sooner or later. What about deep-fried donuts, folks? :)
On the other hand, being prominent for baking donuts means all the other food to be less noticeable. For example, I make scrumptious pasta and salads too. Thus, I’ve got to make this food associated with me as well. It’s quite a challenge because statistically all sweet stuff receive mush more love than real food.
I don’t afraid of this challenge though.
Believe me or not, but I make salads the way much often that any sweet baked goodness!
Okay, let’s get this party challenge started!
I’ve got today a fabulous salad – even though almost all my salads are fabulous, this one is super fabulous (Did I ever mentioned I am such a humble guy?). Roasted grapes have a lovely taste and consistency – something between fresh grapes and raisins. They are perfectly succulent that you won’t basically need any dressing. Finally, it’s not that ordinary salad at all – that’s Roasted Grape Feta Hazelnut Salad.
If you don’t believe me yet, you’ve got to give this a try. Promise?
Roasted Grape Feta Hazelnut Salad
Ingredients
- 1/2 – 2/3 pound seedless grapes
- 1 tablespoon oil (olive oil is preferable but any would do)
- 2 cups salad leaves of your choice (arugula, spinach, spring mix, etc.)
- 1/3 cup feta cheese, crumbled
- 1/3 cup roasted hazelnuts, roughly chopped
Instructions
- Preheat oven at 200 degrees C. (400 degrees F).
- Place the grapes on the baking sheet and drizzle with the oil. Roast for about 20 minutes, flipping once. Remove from oven and let cool a little bit (you can serve them as warm as chilled).
- In a bowl toss the salads with the grapes, adding some juice which has been released while roasting.
- Divide the salad between two plates. Sprinkle with the feta and hazelnuts.
- Enjoy!
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.