Breakfast, lunch, dinner, or a starter, this is a delicious jewel-toned dish.
Arrange racks in the upper and lower thirds of the oven; preheat to 425°. Line 2 large baking sheets with parchment paper.
On one-half of 1 baking sheet, mix the beets and grapes. On the other half, mix the fennel and onion. Spray all the ingredients with cooking spray. Season with salt, pepper, and the dried herbs. Roast on the top rack, turning once, until tender and browned in spots, about 20 minutes.
Arrange the torn bread on the second baking sheet; coat with cooking spray. Season with salt and pepper. Bake on the lower rack, turning once, until golden brown, 12 to 15 minutes.
In a large bowl, mix the escarole, radicchio, and fresh herb leaves. Drizzle with the lemon juice.
In a small bowl, whisk the vinegar, garlic, Dijon, and honey. Gradually whisk in the oil. Season the dressing.
Add the croutons and dressing to the large bowl; toss to coat. Arrange the salad on a platter. Top with the roasted fennel, onion, beets, and grapes. Garnish the salad with the cheese and nuts.