My Spinach Salad with Grilled Grapes and Brie Cheese combines the ultimate contrast of flavors. With the sweetness of grapes paired with salty brie and crunchy toasted almonds, you will be in salad heaven.
This Spinach Salad with Grilled Grapes and Brie Cheese was the best salad I have ever eaten. Ever. And over the last 39 years, I'm sure I've had thousands of salads. Thousands in my own home and at least a few hundred in restaurants. This was still the best one.
This is all-natural, gluten-free, added sugar-free, only has a handful of ingredients, and is absolutely delicious.
Why Should I Grill Grapes?
Grilling grapes add an amazing depth to their flavor. The sweetness intensifies a bit and they get even juicier. Slightly charring the skin adds a nice contrast to the soft interior.
How to Make Grilled Grapes
The trick is to grill them on medium-high heat so they get warm and the skin chars a bit but not to let them pop open. You want them to pop open in your mouth.
How to Grill Brie Cheese
Warming up the brie cheese, wrapped in foil, on the grill is my other trick. You don't want it totally gooey or it's hard to cut into pieces to top the salad. I actually used a frozen wedge of brie (did you know you can freeze brie? you can!), wrapped it in foil, and popped it on the grill for just a few minutes. It thawed enough to cut into small pieces with kitchen shears. And the edges got a little of that nice charred grill taste.
Don't care for brie? Instead, top this salad with some air fryer paneer!
What Should I Serve Grilled Grapes With?
To make this a complete entree instead of a side dish just top it with some grilled chicken.
- 5 oz baby spinach
- 8 oz green grapes
- 4 oz brie cheese wedge
- ¼ cup slivered almonds toasted
- 3 tbsp avocado oil
- 2 tbsp balsamic vinegar preferably white balsamic
- salt & pepper to taste
- Put the baby spinach in a large bowl. Set aside.
- Turn the grill on medium-high. Add the grapes and turn them carefully, every minute or two, until they are warm and the skin is slightly charred.
- Meanwhile, wrap the brie cheese in aluminum foil. Add to the grill and grill until slightly warmed.
- Remove the grilled grapes from the stem and put them on top of the spinach. Use kitchen scissors to cut the brie into small pieces on top of the salad. Sprinkle the toasted almonds on top.
- Drizzle the oil and vinegar over the salad. Season with a little salad and pepper. Enjoy!