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Rocket, Grape, and Almond Salad with Saba Vinaigrette

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This elegant rocket, grape, and almond salad is a masterclass in balancing contrasting flavours and textures. The peppery bite of fresh rocket leaves is softened by the burst of sweetness from juicy red grapes, while roasted Marcona almonds provide a satisfying, buttery crunch. The real highlight is the saba vinaigrette—a rich, syrupy dressing made from unfermented grape must that offers more depth than a standard balsamic, pulling the savoury and sweet elements together beautifully.

Served as a light starter or a sophisticated side dish, this vegetarian recipe is ideal for alfresco dining or a formal dinner party. The addition of shaved Manchego or Pecorino adds a salty, nutty finish that complements the fruit perfectly. For the best results, ensure your rocket is crisp and your grapes are chilled before assembly to maintain a refreshing, vibrant palate.

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Ingredients for Rocket, Grape, and Almond Salad with Saba Vinaigrette

  • 230g seedless red or purple grapes

  • 1 tablespoon minced shallot

  • 1 tablespoon (or more) Sherry vinegar

  • 1/4 teaspoons kosher salt plus more for seasoning

  • 60ml extra-virgin olive oil

  • 1 tablespoon saba or aged balsamic vinegar plus more for drizzling

  • Freshly ground black pepper

  • 230g rocket (about 8 cups)

  • 110g Roncal, Manchego, or Pecorino cheese, shaved with a peeler

  • 110g salted, roasted Marcona almonds, coarsely chopped

  • Ingredient info: Saba is available at specialty foods stores and ilmercatoitaliano.net. Marcona almonds can be found at natural and specialty foods stores and latienda.com.

How to make Rocket, Grape, and Almond Salad with Saba Vinaigrette

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Finely chop 7 grapes; transfer to a small bowl. Cut remaining grapes in half; transfer to another small bowl and set aside. Using a fork, mash chopped grapes in bowl into a purée. Stir in shallot, 1 tablespoon Sherry vinegar, and 1/4 teaspoons salt and let sit for 5 minutes. Whisk in oil and 1 tablespoon saba. Season vinaigrette to taste with salt, pepper, and more Sherry vinegar, if desired. DO AHEAD: Vinaigrette and halved grapes can be prepared 8 hours ahead. Cover and chill vinaigrette and grapes separately. Bring vinaigrette to room temperature and rewhisk before continuing.

Combine rocket and halved grapes in a large bowl; drizzle with vinaigrette and season with salt and pepper. Toss salad to coat. Arrange salad on chilled dinner plates, dividing evenly. Scatter cheese and almonds over. Drizzle salads with more saba.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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