This Roasted Grape Salad with Pears, Blue Cheese and Maple Dressing is a delightful culinary experience, combining the unexpected sweetness of roasted grapes with crisp pears, savory blue cheese, and a truly fabulous sweet and savory maple dressing. It’s not just a salad; it’s the quintessential dish for autumn gatherings, perfectly balancing flavors and textures to create an unforgettable meal.
As the crisp air of autumn settles in and the leaves begin their colorful descent, our palates often crave dishes that capture the essence of the season. Forget the leftover Halloween candy; it’s time to transition to something equally satisfying but infinitely more wholesome. If you, like me, once dismissed salads as merely an afterthought or a side dish, prepare to have your mind (and taste buds) completely transformed. Today, I’m thrilled to share a recipe that isn’t just a salad, but a culinary revelation: the Roasted Grape Salad with Pears, Blue Cheese and Maple Dressing. This isn’t just a “good” salad; it’s a “fabulous” one, a phrase I never thought I’d utter in the same breath as a bowl of greens!
For years, my relationship with salads was, let’s say, complicated. They were often viewed as a necessary evil, a healthy obligation rather than a delightful choice. I’d pick around them, or even outright decline them when dining out. Oh, how times have changed! With a newfound appreciation for fresh, vibrant ingredients and the incredible combinations they offer, salads have ascended to a place of honor on my menu. And this particular creation? It’s a testament to how exciting and deeply satisfying a salad can truly be, especially when it celebrates the best of fall produce.
Why This Roasted Grape Salad Will Become Your Fall Favorite
There’s so much to adore about this incredible Roasted Grape Salad. From its vibrant colors to its complex flavor profile, every element works in harmony to deliver a truly memorable experience. Here’s why you’ll want to make it again and again:
- The Magic of Roasted Grapes: If you’ve never had roasted grapes, prepare to be amazed. The roasting process transforms ordinary grapes into sweet, tender bursts of flavor, intensifying their natural sugars and creating a caramelized exterior. They become like little jewels of candy, offering an unexpected depth and sweetness that elevates the entire salad. This simple step is a game-changer, adding warmth and a chewy texture that’s utterly addictive.
- Perfect Pear Pairing: The crisp, sweet juiciness of fresh pears offers a refreshing contrast to the richness of the other ingredients. Pears are a quintessential fall fruit, and their delicate sweetness pairs beautifully with the tang of blue cheese and the earthy notes of the dressing.
- Tangy Blue Cheese Bliss: Crumbled blue cheese introduces a wonderful savory counterpoint. Its sharp, salty, and creamy notes cut through the sweetness of the grapes and pears, adding a sophisticated depth and an irresistible tang that keeps every bite exciting.
- The Star: Sweet & Savory Maple Dressing: This isn’t just any dressing; it’s a homemade concoction that brings all the elements together. Combining the earthy sweetness of maple syrup with the zesty kick of apple cider vinegar, the savory depth of sautéed shallots, and a touch of creamy mayonnaise, this dressing is truly a winner. It’s perfectly balanced, creating a harmonious blend of flavors that coats every leaf and component with pure deliciousness.
- A Symphony of Textures: From the tender roasted grapes and soft pears to the crisp mixed greens and crumbly blue cheese, this salad offers an exciting array of textures that make each mouthful a delight.
- Seasonal Elegance: This salad screams fall. It’s perfect for a cozy weeknight dinner, impressive enough for a holiday spread (hello, Thanksgiving!), or a beautiful addition to any autumn brunch.
Essential Ingredients for Your Fall Salad Masterpiece
Creating this exquisite salad requires a thoughtful selection of fresh, high-quality ingredients. Here’s what you’ll need to gather to bring this autumnal delight to life:
For the Roasted Grape Salad:
- Red Seedless Grapes: Opt for firm, plump grapes. Red varieties tend to caramelize beautifully and offer a lovely color contrast.
- Olive Oil: A good quality extra virgin olive oil is key for roasting the grapes and for the dressing.
- Mixed Baby Greens: A spring mix or your favorite delicate greens will serve as the perfect base.
- Pears: Ripe but firm Bartlett pears are ideal, offering a sweet and crisp texture. Other varieties like Bosc or Anjou can also work well.
- Crumbled Blue Cheese: Choose a blue cheese with a flavor profile you enjoy – from a milder Gorgonzola to a sharper Roquefort.
For the Irresistible Maple Dressing:
- Olive Oil: Again, a quality olive oil will make a difference in the dressing’s flavor and texture.
- Shallot: Finely chopped and sautéed, shallots add a delicate oniony, garlicky flavor that’s less harsh than raw onion.
- Maple Syrup: Pure maple syrup is essential for that signature sweet and earthy note. Avoid artificial pancake syrups.
- Mayonnaise: Adds a creamy emulsion and richness to the dressing.
- Apple Cider Vinegar: Provides the necessary tang and acidity to balance the sweetness of the maple.
- Granulated Sugar: Just a touch to enhance the overall sweetness and balance the tartness.
- Salt and Freshly Ground Black Pepper: To season and bring out all the vibrant flavors.
Crafting Your Roasted Grape Salad: A Step-by-Step Guide
Follow these detailed steps to create a beautiful and delicious Roasted Grape Salad that will impress everyone at your table:
- Prepare the Grapes for Roasting: Begin by preheating your oven to a low 250 degrees Fahrenheit (120°C). Line a baking sheet with parchment paper – this prevents sticking and makes cleanup a breeze. Spread your red seedless grapes evenly on the prepared pan. Drizzle them with about 1 1/2 teaspoons of olive oil and toss gently to ensure they are lightly coated.
- Slow Roast for Sweet Perfection: Place the baking sheet in the preheated oven and roast the grapes for approximately 2 1/2 hours. The low, slow roasting process is crucial here; it allows the grapes to slowly dehydrate, concentrating their natural sugars and developing a beautifully shriveled, candy-like texture without burning. They should be slightly shriveled and tender. Once done, remove them from the oven and let them cool completely. This cooling step is important for flavor and texture.
- Sauté the Shallots: While the grapes are in the oven, you can prepare the delicious maple dressing. In a small skillet, heat 1 1/2 teaspoons of olive oil over medium-low heat. Add the finely chopped shallots and sauté for 5-7 minutes, stirring occasionally, until they become translucent and very soft. This gentle cooking mellows their flavor, making them sweet and aromatic. Remove from heat and let cool slightly.
- Whisk Together the Maple Dressing: In a small bowl or a jar with a tight-fitting lid, combine the remaining 1/2 cup of olive oil, maple syrup, mayonnaise, apple cider vinegar, granulated sugar, salt, and pepper. Add the cooled, sautéed shallots to this mixture. Whisk vigorously if using a bowl, or shake well if using a jar, until all the ingredients are thoroughly blended and emulsified into a creamy, smooth dressing. Taste and adjust seasoning as needed – you might want a pinch more salt or a dash more vinegar to suit your preference.
- Assemble Your Autumnal Masterpiece: Once the roasted grapes have cooled, it’s time for assembly. Divide the mixed greens among individual plates or arrange them artfully in a large serving bowl.
- Layer with Flavor: Generously top the greens with the cooled, roasted grapes and the thinly sliced fresh pears. Sprinkle a good amount of crumbled blue cheese over the salad. The contrast of colors and textures will be visually stunning.
- Drizzle and Serve: Finish your salad by drizzling it with the prepared maple dressing. Serve immediately to enjoy the freshness of the greens and the warm, complex flavors of the roasted grapes and dressing.
The harmonious blend of sweet, savory, and tangy flavors in this salad makes it an absolute winner, especially during the fall season. It’s the perfect antidote to those post-Halloween candy cravings, offering a refreshing yet indulgent experience. Beyond a simple weeknight meal, this elegant salad also makes an ideal addition to your Thanksgiving dinner table, adding a sophisticated touch that beautifully complements other holiday fare. Prepare to impress your guests, or simply treat yourself to this truly special autumnal dish!
I genuinely hope you give this recipe a try. It’s truly a labor of love that promises to elevate your salad game. If you have any questions as you prepare it, or simply want to share your experience, please feel free to drop a comment below. I always love hearing from you! Enjoy every delicious bite!
Chef’s Notes & Expert Tips for Success
To ensure your Roasted Grape Salad turns out perfectly every time, keep these additional tips in mind:
- Choosing Your Pears: While I opted for Bartlett pears for their classic sweetness and texture, feel free to experiment with other varieties. Anjou pears offer a firm texture and mild sweetness, while Bosc pears provide a slightly coarser texture and a lovely honeyed flavor. Just ensure they are ripe but still firm enough to hold their shape when sliced.
- Seedless Grapes are a Must: Always use seedless grapes for this recipe. It makes for a much more pleasant eating experience when you don’t have to contend with seeds.
- Don’t Rush the Roasting: The long, slow roasting time for the grapes is essential. It allows the moisture to evaporate gradually, intensifying their sweetness and creating that delightful, slightly shriveled texture. Resist the urge to crank up the heat to speed up the process, as this could burn the grapes rather than caramelize them.
- Make Ahead Tips: You can roast the grapes and make the dressing a day or two in advance. Store the cooled grapes in an airtight container at room temperature and the dressing in the refrigerator. Assemble the salad just before serving to keep the greens crisp and the pears from browning.
- Enhance with Nuts: For an extra layer of crunch and flavor, consider toasting some chopped walnuts or pecans and sprinkling them over the salad before serving. They complement the other ingredients beautifully.
- Consider Other Cheeses: If blue cheese isn’t your preference, crumbled goat cheese or even a mild feta could offer a delicious alternative, providing a creamy tang.
- Add Protein for a Main: To transform this into a heartier main course, add some grilled chicken, pan-seared pork tenderloin, or even crispy prosciutto bits.
More Delicious Salad Recipes to Brighten Your Table
If you’re looking to expand your salad repertoire, here are a few more fantastic recipes that are sure to delight:
- Super Veggie Chopped Salad – A vibrant, satisfying salad packed with a variety of fresh vegetables and a zesty BBQ ranch dressing.
- Carrot Farro Salad – A hearty and wholesome salad featuring nutty farro, sweet dates, and a bright maple vinaigrette.
- Greek Chickpea Salad – A refreshing and protein-packed salad with classic Greek flavors, perfectly complemented by a creamy green goddess dressing.
Roasted Grape Salad with Pears, Blue Cheese and Maple Dressing
Print Recipe
SaveSaved!
Pin Recipe
Ingredients
- 3/4 lb. red seedless grapes
- 1 1/2 tsp. olive oil
- 5 ounces mixed baby greens
- 2 ripe Bartlett pears, cored and thinly sliced
- 1/2 cup crumbled blue cheese
Dressing
- 1/2 cup plus 1 1/2 tsp. olive oil divided
- 1 large shallot, peeled and finely chopped (about 1/4 cup)
- 1/4 cup maple syrup
- 2 Tbsp. mayonnaise
- 2 Tbsp. apple cider vinegar
- 2 tsp. granulated sugar
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
Instructions
- Preheat oven to 250 degrees.
- Line a baking sheet with parchment paper. Please grapes on prepared pan and drizzle with 1 1/2 tsp. olive oil. Toss to coat.
- Bake for 2 1/2 hours until grapes are slightly shriveled.
- While grapes are cooking make the dressing.
- In a small skillet heat 1 1/2 tsp. olive oil over medium low heat. Add shallots and saute for 5-7 minutes until soft.
- In a small bowl or jar combine 1/2 cup olive oil, maple syrup, mayonnaise, vinegar, sugar, salt and pepper. Add shallots and whisk together or shake until well blended.
- Place greens on each plate. Top with some roasted grapes and sliced pears.
- Drizzle with dressing and sprinkle with some crumbled blue cheese.