Spinach Salad with Balsamic Rosemary Grilled Chicken & Roasted Grapes

A beautiful fall or winter salad, this has all the deep flavors you crave in the cool weather.

Servings 4 people


Marinated Chicken Breasts

  • 1 lb chicken breasts
  • 2/3 cup olive oil
  • 1/3 cup balsamic vinegar
  • 2 cloves garlic, minced
  • 1 tsp fresh rosemary, chopped
  • 1/4 tsp pepper


  • 4 cups baby spinach
  • 4 tbsp chèvre or goat cheese
  • 1/4 cup walnuts

Roasted Grapes

  • 1 tbsp walnut or olive oil
  • 1/4 tsp sea salt
  • 2 cups red grapes


Chicken Breasts

  1. Trim the chicken breasts and pat them dry. If necessary, pound them to the desired thickness (I do this in a ziplock bag). 

  2. In a small bowl, whisk together the oil, vinegar, garlic, and seasonings. 

  3. Pour half of the mixture over the chicken, and set the other half aside.  

  4. Cover the chicken and refrigerate it while it marinates, at least 1 hour.

  5. Heat about 2 Tbsp olive oil in a large skillet over medium heat.

  6. Grill chicken breasts for 4-5 minutes per side, or until cooked through. 

  7. Remove the chicken from heat, allow to cool slightly, and slice. 

Roasted Grapes

  1. Preheat the oven to 400.

  2. Wash and pat dry the grapes. 

  3. Drizzle oil and salt over the grapes, then toss to coat them. 

  4. Spread evenly on a parchment lined baking sheet.

  5. Bake for 12-14 minutes, turning once halfway through. Once the grapes are softened and bubbling, remove and allow to cool. 

  6. Serve warm or cover and refrigerate until you're ready to enjoy them. 


  1. Assemble the salad by dividing the spinach into four bowls. 

  2. Top the bowls with cheese, walnuts, grapes, and chicken. 

  3. Drizzle each with salad dressing just before serving.