Waitrose and Partners
Roasted grape & goat's cheese salad

Roasted grape & goat's cheese salad

Aromatic, rich and intensely sweet Vitoria grapes are the perfect foil to punchy goat’s cheese in this satisfying salad. A pack of washed and ready-to-eat leaves makes it super-quick to prepare.

3.5 out of 5 stars(5) Rate this recipe
VegetarianHealthy2 of your 5 a day
  • Serves2
  • CourseLunch
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 2 tbsp Essential Olive Oil, pluz extra for drizzling
  • 1 clove/s garlic, crushed
  • 150g day-old crusty bread or sourdough, crusts removed
  • 1 tsp Essential Clear Honey
  • 1 tbsp balsamic vinegar, plus extra for drizzling
  • 150g Waitrose Vitoria Seedless Grapes
  • 100g Essential English Goat's Cheese, halved and thinly sliced
  • 50g pecans
  • 160g pack beetroot salad

Method

  1. Preheat the oven to 200ºC, gas mark 6; line your largest baking tray with baking parchment. Mix 1½ tbsp oil and the garlic in a mixing bowl. Break the bread into bitesized chunks, season and toss in the oil. Spread over one side of the baking tray.

  2. Wipe out the bowl, then mix another ½ tbsp oil with the honey and balsamic vinegar. Toss the grapes in the mixture, then spread over the other side of the tray. Roast for 5 minutes, then turn the croutons and drape the goat’s cheese over them. Add the pecans to the tray and roast everything for a final 5 minutes

  3. In a large bowl, toss together the salad leaves and croutons then divide the salad between plates and top with the grapes and pecans. Drizzle with a little more oil and vinegar to serve.

Cook’s tip

Rosemary

For extra aroma, add a couple of rosemary sprigs to the grapes while roasting.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,528kJ/ 604kcals

Fat

31g

Saturated Fat

12g

Carbohydrates

63g

Sugars

28g

Fibre

4.7g

Protein

17g

Salt

1.5g

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