Emmental, Roasted Grape and Honeyed Walnut Salad

Even on a cold winter’s day, a warm salad can be comforting. Slowly roasting grapes gives them an intense sweetness with a lovely sticky texture. You can use any grapes as long as they are seedless and its great for using up any that are past their best.Grape-walnut-salad




Emmental, Roasted Grape and Honeyed Walnut Salad

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 2


  • 100 g black and green grapes mixed
  • 50 g walnut pieces
  • 1 tbsp clear honey
  • 125 g Emmental
  • 1 tbsp olive oil
  • Balsamic dressing to garnish
  • Salad leaves


  • Spread the whole, washed grapes onto a baking tray.
  • Roast the grapes in a moderate oven Gas Mark 3 / 170C for 5-10 minutes until moist and sticky.
  • Roast the walnuts in a moderate oven for about 5 minutes.
  • Remove from oven, stir in the honey and pop back into the oven for another 3 minutes. Cool.
  • Dice the Emmental into small cubes.
  • Put salad leaves into a serving dish.
  • Sprinkle grapes, cheese and walnuts over the leaves.
  • Mix the olive oil with any of the sticky juices from the grapes and drizzle over the salad
  • Garnish with balsamic dressing.


For a crunchy, tasty salad you can't beat this combination of flavours.
You can replace the Emmental with Stilton or grill slices of halloumi cheese and lay on the top.




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