Florencia Baldini Last Updated on January 15, 2026This is hands down one of my favourite salads I’ve ever made. It’s the kind of recipe that feels a bit fancy—even though it’s made with simple, budget-friendly ingredients like carrots, canned lentils, and onion. If someone served this to you at a restaurant, you’d probably ask for the recipe… and now you’ve got it right here!
Roasting grapes might sound unusual, but trust me—it completely transforms them. They become sweet, juicy, and just slightly caramelised, adding a unique touch that elevates the whole dish. Paired with earthy lentils, crunchy almonds, creamy feta, and a fresh zing of mint, it’s a salad you’ll genuinely look forward to. Not to mention, it’s easy to prep ahead and makes a balanced, satisfying lunch or dinner.
Roasting Grapes
Roasted grapes might sound unusual at first, but once you try them, you’ll see why they’re a total game-changer. Roasting brings out their natural sweetness and gives them a slightly caramelised, juicy texture that pairs beautifully with savoury ingredients. In this salad, they balance the earthy lentils and salty feta perfectly, adding a burst of flavour that feels a little fancy—but still comforting. If you’ve never roasted grapes before, this is your sign to try it!
Roasting grapes is surprisingly simple and brings out a rich, jammy flavour that’s completely different from eating them raw. To roast them, just preheat your oven to 200°C (180°C fan), spread the grapes on a lined baking tray, and toss them with a tiny drizzle of oil (optional) and any aromatics you like—chopped red onion works beautifully for savoury dishes. Roast for about 15–20 minutes, or until the grapes start to blister and release some of their juice. Let them cool slightly before adding to your salad. You can also roast them in the air fryer at 180°C for around 10–12 minutes. Roasted grapes are perfect for savoury dishes like this salad or even served with cheese boards and grilled meats.
Tips
- Use ripe grapes: Red or black grapes work best—they caramelise beautifully.
Cool before serving: Let everything cool so the feta doesn’t melt and the flavours can shine.
Double it: Easily batch it for meal prep—just add the mint and feta fresh.
Swaps
Feta: Use goat’s cheese or a plant-based feta alternative.
Almonds: Walnuts or pecans also work great.
Lentils: Try chickpeas or white beans instead if that’s what you have.
Storage
Fridge: Store in an airtight container for up to 2-3 days.
Freezer: Not suitable for freezing.
More Gut-Friendly Salads
- One-Tray Lentil & Roasted Vegetable Salad
- Winter Salad
- Roasted Plant Packed Bowl
- Dates & Butter Beans Salad
Roasted Grapes, Carrot & Lentil Salad
Video
Ingredients
- ~20 grapes
- 30-40 g feta, crumbled
- 130 g canned lentils, drained
- Handful almonds, roughly chopped
- 2 carrots
- ½ small red onion
- Handful fresh mint leaves, finely chopped
Dressing
- 2 tbsp oil
- 1 tbsp red vinegar
- ¼ tsp salt
Instructions
- Start by slicing the carrots and finely chopping the red onion. Arrange the carrots on one side of a baking tray and place the grapes on the other, scattering the chopped onion over the grapes. Drizzle both with olive oil, season with salt, and use your hands to gently coat everything—try to keep the carrots and grapes separated so they roast evenly.
- Roast for ~15 minutes at 220°C (425°F), until the carrots are tender and the grapes start to caramelise. Keep an eye, time may vary.
- Meanwhile, prepare the dressing by adding all the ingredients to a small jar and shaking well until smooth.
- To assemble the salad, combine the drained lentils, roasted carrots and grapes, crumbled feta, chopped almonds, and fresh mint in a large bowl. Pour over the dressing, toss gently to coat, and serve.