When fall rolls around, I like to build dishes that celebrate the season’s crisp flavors while keeping them light and nourishing. This salad layers tender chicken, crunchy apples, toasted walnuts, and a surprise ingredient: roasted grapes. Roasting grapes coaxes out their natural sweetness, making them jammy and rich — a perfect complement to the tangy vinaigrette. It’s a dish that feels both comforting and fresh, simple enough for a weeknight lunch yet special enough for entertaining. Add it to your table this season, and you’ll be surprised how quickly it becomes a favorite.
Apple, Walnut & Roasted Grape Chicken Salad with Maple Vinaigrette
Recipe (Serves 4)
Ingredients
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2 cups cooked chicken breast, diced or shredded
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1 crisp apple (Honeycrisp or Fuji), diced
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1 cup red seedless grapes
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½ cup toasted walnuts, chopped
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2 cups mixed greens or baby spinach
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1 small celery stalk, diced
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2 Tbsp olive oil (for roasting)
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Pinch of salt & black pepper
Maple Vinaigrette
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3 Tbsp olive oil
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1 Tbsp apple cider vinegar
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1 tsp Dijon mustard
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1 Tbsp maple syrup
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Pinch of sea salt & pepper
Directions
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Preheat oven to 400°F. Toss grapes with olive oil, salt, and pepper. Roast on a lined sheet pan for 12–15 minutes until softened and slightly caramelized. Let cool.
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In a large bowl, combine chicken, apple, celery, roasted grapes, walnuts, and greens.
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Whisk vinaigrette ingredients in a small jar or bowl until smooth.
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Drizzle vinaigrette over the salad, toss gently, and serve immediately.
