Fall Arugula Salad with Roasted Grapes

Grey circle with the letters GF
Prep Time
10 mins
Cook Time
20 mins
Calories
196

This simple Arugula Salad is full of nutrients and loaded with flavor! It features fresh arugula, juicy apples, candied pecans, shaved parmesan, roasted grapes and a zesty lemon Dijon vinaigrette.

Looking for more Fall Salads? Be sure to try out my Spinach Salad with Apples and Gorgonzola or my Harvest Butternut Squash Farro Salad.

An arugula salad with roasted grapes and candied pecans inside of a large serving dish

Refreshing Fall Salad with Apples & Roasted Grapes

There’s nothing like a salad that literally explodes with flavor as you take each bite. Even people who don’t like salads will want seconds of this super fresh side dish! The classic fall fruits go so well with the candied pecans, cheese and lemon vinaigrette.

From roasting the grapes to tossing the salad, everything involved with this recipe is very easy and straightforward. You can even roast the grapes ahead of time and keep them in the fridge until you’re ready to serve. This way, you only need a few minutes to whip up the lemon dressing and combine the salad ingredients!

An overhead shot of a platter of arugula salad on a granite countertop

What You’ll Need

Let’s break this dish down between the roasted grapes, the lemon vinaigrette and the arugula salad. Here is everything you’ll need for each component:

For the Roasted Grapes

  • Red Grapes: Make sure your grapes are nice and fresh. They should be plump, smooth and firm rather than wrinkly and shriveled.
  • Olive Oil: Extra-virgin olive oil is best for roasting.
  • Salt: To season the grapes.

For the Lemon Dijon Vinaigrette

  • Lemon Juice: Freshly squeezed.
  • Olive Oil
  • Honey: Go for high-quality honey to get the best flavor and the most nutritional benefits.
  • Dijon Mustard: This adds to the tang of the dresssing.
  • Garlic: Freshly minced.
  • Fresh Thyme: Or another fresh herb of choice.
  • Salt & Pepper: To taste.

For the Arugula Salad

  • Arugula: Avoid any dark, wet-looking leaves.
  • Granny Smith Apple: Thinly sliced.
  • Candied Pecans: You can buy these at the store or make your own.
  • Parmigiano Reggiano Cheese: Shaved.

SHOP THIS RECIPE

A fall salad with roasted grapes in a large serving platter beside a bowl of dressing and a kitchen towel

How to Make Arugula Salad with Roasted Grapes

This festive fall salad could not get any easier. Just follow the directions below and you’ll have it on the table in no time!

Roast the Grapes

Prep for Roasting: Preheat the oven to 400°F and line a baking sheet with parchment paper.

Season Grapes: Spread the grapes out on the lined baking sheet. Drizzle them with olive oil and season them with salt.

Red grapes covered in olive oil and seasoned with salt on a parchment-lined baking sheet

Roast: Roast your prepared grapes for 20 minutes. Once they’re done, remove them from the oven and let them cool.

Make the Dressing

Combine Ingredients: Add the lemon juice, olive oil, honey, mustard, garlic, thyme, salt and pepper to a small mixing bowl. Whisk until everything is well combined.

Lemon juice, olive oil, honey, Dijon mustard and the rest of the vinaigrette ingredients in a small glass mixing bowl

Set Aside: Set the vinaigrette aside while you assemble the salad.

Assemble the Salad

Combine Ingredients: Add the arugula, sliced apple, candied pecans, shaved cheese and roasted grapes to a large bowl.

Add Dressing: Drizzle in the dressing and gently toss to combine. If preferred, you can serve the dressing on the side.

Can I Make This in Advance?

I like to save time on this recipe by roasting my grapes ahead of time. Once they’ve cooled down to room temperature, transfer them to an airtight container and place them in the fridge. I don’t recommend roasting them more than 2 days in advance.

You can also make the dressing a day or two ahead of time. Simply store it in a sealed jar or another airtight container in the fridge. Shake or stir it well before using it.

A close-up shot of an apple arugula salad in a serving dish with a spoon

Tips for Success

I’ve put together a list of useful tips and tricks to help you make the best fall salad you’ve ever tasted. Let’s jump right into them!

  • Don’t Use Bottled Lemon Juice: You’re always going to get a better flavor from lemon juice that has been freshly squeezed. I don’t suggest using bottled juice unless you have no other option.
  • Slice the Apple Thinly: I recommend slicing your apple into nice thin strips so that they’re easy to eat in the same bite as the other ingredients. I like all my bites to have all the flavors!
  • How Can I Tell When My Grapes are Done? You’ll know your grapes are finished roasting once they just begin to blister. Don’t let them burst too much or you’ll risk overcooking them.
A freshly-made arugula pecan salad in a serving platter with a lemon slice garnish

Variation Ideas

If you want to change something up about this salad, be my guest! I even have a few ideas for you to try.

  • Add Chicken: Sliced or shredded chicken makes a delicious addition to this flavorful fall salad. Plus, it gives you an extra punch of protein.
  • Sub Pecans for Walnuts: To turn this into an apple walnut salad, simply substitute the candied pecans for candied walnuts. Easy peasy!
  • Use Another Green: Not a big fan of arugula? Any leafy green of your choice will work well with this recipe.
  • Use a Different Dressing: There are so many dressings out there that go great with fruity salads like this one. A balsamic vinaigrette would also be magnificent!
The bird's-eye view of a platter of arugula salad with roasted grapes, Parmigiano Reggiano cheese and candied pecans

Serving Suggestions

The possibilities are endless when it comes to tasty pairings for this arugula salad. I highly recommend serving it with one of the dishes below!

  • Pair with Steak: Steak and salad are truly a match made in heaven. Especially when we’re talking about this fall salad and my juicy New York Strip Steak with Balsamic Reduction!
  • Serve with Pasta: Craving some quick comfort food to go along with your healthy side salad? This 20-minute Sriracha Mac & Cheese is a one-of-a-kind dinner that always hits the spot. Don’t want spicy? Then my Creamy Butternut Squash Pasta tossed with creamy goat cheese and crispy bacon.
  • Whole Roasted Chicken: Nobody can say no to a perfectly roasted chicken. This salad and my Perfectly Roasted Chicken are a fail-proof combination!

More Holiday Side Dishes You’ll Love

A large serving platter containing a fall salad with candied pecans, apple slices and roasted grapes

How to Store Leftover Salad

This salad is best served fresh, but leftovers can be stored in an airtight container in the fridge. Enjoy them within 1-2 days of making the salad. If you’ve served your dressing on the side, store it in a separate airtight container.

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A large serving platter containing a fall salad with candied pecans, apple slices and roasted grapes

Arugula Salad with Roasted Grapes

  • Author: Krista
  • prep_time Prep Time: 10 minutes
  • cook_time Cook Time: 20 minutes
  • total_time Total Time: 30 minutes
  • yield Yield: 46 1x
  • category Category: Side Dish
  • method Method: Oven
  • cuisine Cuisine: American
  • Diet: Gluten Free

Description

This simple Arugula Salad is full of nutrients and loaded with flavor! It features fresh arugula, juicy apples, candied pecans, shaved parmesan, roasted grapes and a zesty lemon Dijon vinaigrette. 

Scale

Ingredients

For the Roasted Grapes

  • 1 cup red grapes
  • 1 tablespoon olive oil
  • salt to season

For the Lemon Vinaigrette

  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 2 tablespoon dijon mustard
  • 1 garlic clove
  • 1 teaspoon fresh thyme
  • salt & pepper to taste

For the Arugula Salad

  • 4 cups arugula
  • 1 granny smith apple, thinly sliced
  • 1/3 cup candied pecans
  • 1/4 cup shaved parmigiano reggiano

Instructions

Roast the Grapes

  1. Heat oven to 400°F.
  2. Spread grapes on a parchment paper lined baking sheet. Drizzle with olive oil and season with salt.
  3. Roast for 20 minutes. Remove and let cool.

Make the Dressing

  1. To a small bowl add lemon juice, olive oil, honey, mustard, garlic, thyme, salt and pepper. Whisk until well combined.
  2. Set aside.

Assemble the Salad

  1. To a large bowl add arugula, apple, candied pecans, Parmigiano Reggiano and roasted grapes.
  2. Drizzle with dressing and gently toss or serve the dressing on the side.

Notes

This salad is best served fresh, but leftovers can be refrigerated in an airtight container and enjoyed within 1-2 days. If you served the dressing on the side, store it in a separate airtight container.


Nutrition

  • Serving Size: 1 cup
  • Calories: 196
  • Sugar: 9 g
  • Sodium: 179 mg
  • Fat: 14 g
  • Saturated Fat: 2 g
  • Carbohydrates: 19 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 3 mg

Keywords: fall salad, apples in salad, lemon salad dressing, arugula salad

More Easy Salads to Try

Looking for more healthy salads you can throw together at home? I’ve got just the recipes!

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Hey There

Krista
Hi! I'm the recipe developer and food photographer behind all these easy healthy recipes! I love food, Jesus, morning lattes, and am obsessed with fantasy football!

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