This 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
Ingredients
- ~20 grapes
- 30 g feta, crumbled
- 1/2 can lentils
- Handful almonds roughly chopped
- 2 carrots
- 1/2 small red onion
- Handful mint, finely chopped
Dressing
- 2 tbsp oil
- 1 tbsp red vinegar
- 1/4 tsp salt
Instructions
- Slice the carrots and chop the red onion into small price.
- To a baking tin add the carrots on one side and the grapes on the other side. Add the chopped onion on the grapes.
- Add a drizzle of oil and salt to carrots and grapes and mix with your hands, trying to keep the 2 separated.
- Roast for 20mins and then let them cool down completely.In the mean time make the dressing by mixing the dressing into a small jar.
- In a salad bowl add: lentils, the roasted carrots and grapes, crumbled feta, chopped almonds and chopped mint.
- Pour the dressing on the salad and mix.