Herbed Winter Salad | Midwest Living

Herbed Winter Salad

Herbed Winter Salad

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  • Makes: 4 servings
  • Prep 20 mins
  • Bake 20 mins

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Roasting intensifies the flavor of roma tomatoes for this herb-splashed salad. Mushrooms, grapes, and walnuts add fresh blasts of taste and texture.


  • 4 roma tomatoes, halved lengthwise and seeded
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon snipped fresh herb (basil, marjoram, oregano, rosemary, tarragon, or thyme)
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 6 cups mesclun or torn mixed salad greens
  • 1 cup sliced fresh cremini or button mushrooms
  • 1/2 cup seedless red and/or green grapes, halved
  • 1/4 cup coarsely chopped walnuts, toasted


  1. Line a small baking sheet with foil; lightly grease the foil. In a plastic bag, combine the tomatoes, the 1 tablespoon balsamic vinegar, 1/4 teaspoon pepper, and 1/8 teaspoon salt. Seal and shake well to coat tomatoes with the vinegar mixture. Arrange tomatoes, cut side up, on the prepared baking sheet. Bake in a 425 degree F oven for 20 to 25 minutes or until tomato skins are bubbly and dark red, but not burned. If you like, chop tomatoes.
  2. For vinaigrette: In a screw-top jar, combine the oil, vinegar, herb, the salt, and the pepper. Cover and shake well.
  3. Arrange the mesclun on 4 chilled salad plates. Top with the mushrooms, grapes, and walnuts. Place tomatoes to side of salad. Pour vinaigrette over salad. Serve immediately. Makes 4 servings.

Nutrition Facts

(Herbed Winter Salad)

Servings Per Recipe 4, pro. (g) 4, Fat, total (g) 24, cal. (kcal) 269, carb. (g) 14, fiber (g) 3, sodium (mg) 308

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