When I first came across Ina Garten’s roasted sausage and grape recipe, I was skeptical. But one bite was all it took: the grapes turned jammy and caramelized, releasing this tangy-sweet, almost wine-like burst of flavor. It was so unexpected and quickly became a favorite dish.
And they turned out to be the perfect burst of sweetness for my Roasted Cauliflower & Grape Salad with Honey-Dijon Vinaigrette! They perfectly balanced the cumin-rosemary-paprika-spiced cauliflower. Peppery arugula keeps things bright, creamy goat cheese adds richness, and a handful of Marcona almonds (or pistachios) brings the perfect crunch. A honey-Dijon vinaigrette, rounded out with the juices from the roasted grapes, ties everything together.
This was also the second recipe tested by some of you (thank you again) and it’s been fascinating to see how the recipes work (and don’t) in different kitchens.
For example, the plentiful juice that pooled under my grapes each time I roasted was non-existent for about 70 percent of the testers – so I adjusted the method with a foil packet and longer roast. It was also a great reminder to always include “adjust to taste” notes, especially since vinaigrette feedback ran the gamut. Reading Samin Nosrat’s Good Things has been a helpful reminder that there’s no such thing as a recipe that works perfectly in every kitchen or pleases every palate. The best ones hopefully give you a framework – and the freedom to trust your instincts.
INSPIRATION: Ina’s Roasted Sausage & Grapes, Ina’s Balsamic Roasted Beet Salad
NOTES:
- Make Ahead: Roast the cauliflower and grapes up to 1 day in advance. Store them separately in airtight containers in the fridge and bring to room temperature before serving.
- Rosemary Boost: For extra flavor, swap in rosemary-roasted Marcona almonds (Trader Joe’s sells a great version).
- Best Served Fresh: Once assembled, the salad is best enjoyed right away, since the arugula wilts quickly.
- Using Kale: I’ve also made this with massaged Tuscan kale. While I prefer the peppery bite of arugula, kale holds up better if you’re planning for leftovers.
- Roasted Grapes Tip: Roasted grapes add a sweet, jammy flavor, but don’t skip draining them first – otherwise, the extra liquid will make your salad soggy.
THANK YOU to the testers: Laura Arsenault, Jessica Barganski, Janet Bowne, Kara Doherty, John Donovan, Ellary Draper, Chrissy Dumont, Glenna DiGiacomo, Frances Flannery, Susan Goldberg, Tina Harris, Joyce Louie, Katie Orme, Linda Pheifer, Kate Williamson
If you tested and don’t see your name, shoot me an email with your approval to include it!
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Roasted Cauliflower & Grape Salad with Honey-Dijon Vinaigrette
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- Total Time: 45 minutes
- Yield: Serves 4
Ingredients
For the salad:
- 2 cups seedless red grapes
- 3 tablespoons extra virgin olive oil, divided
- Kosher salt
- 1 medium head cauliflower, cut 1-inch florets (about 6 cups)
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon finely chopped fresh rosemary
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper flakes
- 5 ounces baby arugula
- 1/2 cup toasted Marcona almonds (or pistachios), roughly chopped
- 4 ounces soft goat cheese, crumbled
- Flaky sea salt, for finishing
For the vinaigrette:
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon reserved roasted grape juices (from Step 3), optional
- 1 tablespoon honey
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 6 tablespoons extra virgin olive oil
Instructions
- Preheat the oven to 425°F. Place 2 cups seedless red grapes on a large piece of foil. Drizzle with 1 tablespoon extra virgin olive oil and season with a pinch of salt. Fold the sides of the foil up to create a shallow pouch, leaving the top slightly open so steam can escape while the juices collect at the bottom. Set the packet on a large sheet pan.
- In a medium bowl, toss 6 cups cauliflower florets with 2 tablespoons olive oil, 1½ teaspoons kosher salt, ¼ teaspoon black pepper, 1 tablespoon chopped rosemary, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, and ¼ teaspoon crushed red pepper flakes until evenly coated. Spread in a single layer on the other side of the sheet pan.
- Roast for 20 minutes, then toss the cauliflower. Check the grapes – if they’ve softened, started to burst, and released juices, carefully pour them and their liquid into a colander set over a bowl (this prevents the salad from becoming soggy.) Let the grapes drain and cool for 15 minutes, reserving 1 tablespoon of the juices for the vinaigrette. Return the cauliflower to the oven and roast for another 10 to 15 minutes, until tender and golden. Set aside to cool for 15 minutes.
- In a small bowl or measuring cup, whisk together 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1 tablespoon reserved roasted grape juice, ¼ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper. Slowly whisk in 6 tablespoons extra-virgin olive oil until the dressing is emulsified. Taste and adjust the seasoning—add a pinch more salt, a drizzle of olive oil, extra honey for sweetness, or a splash of vinegar for brightness.
- Place 5 ounces baby arugula in a large bowl or arrange on a platter. Top with the roasted cauliflower and grapes, then sprinkle with ½ cup toasted Marcona almonds and 4 ounces crumbled goat cheese. Finish with a sprinkling of flaky sea salt and serve with the dressing on the side so everyone can dress to taste.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
