Photo: Belén Fleming of Belu Photography
This Roasted Grape and Burrata Salad is delicious and has a festive 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 balance out the other flavors. I love to serve this on Christmas Eve with Roasted Beef Tenderloin and Potatoes.
Roasted Grape and Burrata Salad
- 3 cups seedless black grapes
- 1 Tbsp. olive oil
- 1 Tbsp. honey
- ¼ tsp. salt
- 2 tsp. fresh thyme
- ⅔ cup walnuts, roughly chopped
- 6 cups arugula
- 8 oz. burrata
- walnut or olive oil
- 1 lemon, halved
- coarse sea salt
Preheat the oven to 400 F. Toss the grapes with olive oil, 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 on a large platter. Divide the burrata with a spoon and place on top of 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, and finish with a sprinkle of coarse salt.
Emily Maxson is a Plymouth food blogger and author of Emily’s Fresh Kitchen Cookbook. For more recipes, visit emilysfreshkitchen.com or follow her on Instagram @emilysfreshkitchen.
