Roasted red grape vinaigrette

Contributed by Anna Buss

Roasted red grape vinaigrette

I’ve been buying fresh grapes from the farmers market for weeks and eating them by the handful. While they are quite satisfying fresh, I started thinking about how I could incorporate them into other dishes. Grapes are versatile for cooking and add a natural sweetness that complements many fall ingredients.

I decided to experiment with roasting the grapes. I brushed them with a little olive oil and plopped them in the oven for about an hour. To my delight, the end product came out with a texture and sweetness somewhere between a grape and a raisin. I then blended the roasted grapes and passed them through a fine sieve to get a sweet and aromatic reduction — the base for the roasted grape vinaigrette. I searched my fridge for salad ingredients and came up with a Spanish-style combination of red romaine, roasted red pepper, Manchego cheese, pumpkin seeds, and green olives. I think this would also be good on other fall salads such as the Kale-quinoa salad with roasted butternut squash. Be creative and enjoy this dressing with your favorite fall salads!

Servings: Enough dressing for 3 to 4 side salads


  • 1 bunch of Red Flame seedless grapes or other locally available grapes (about one cup, loosely packed)
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • Pinch of kosher salt
  • 1 teaspoon shallot, minced
  • 1 teaspoon balsamic vinegar


  1. Preheat oven to 350 F. Lightly toss grapes with one teaspoon of olive oil and a pinch of salt. Roast for 1 hour.
  2. Remove from oven. Process grapes through a food mill or food processor. Then press through a fine sieve into a small mixing bowl (this should yield about 1/8 cup of grape juice). Add a pinch of salt, shallot and balsamic vinegar.
  3. Let sit for about five minutes and mix in one tablespoon olive oil.

Nutrition information (per serving)

  • Calories: 70
  • Total fat: 4.5 g
  • Saturated fat: 0.5 g
  • Cholesterol: 0 mg
  • Sodium: 75 mg
  • Total carbohydrate: 8 g
  • Dietary fiber: 0 g
  • Total sugars: 6 g
  • Protein: 0 g