Roasted Grape Salad with Arugula, Toasted Walnuts, Goat Cheese and Beets

Roasted Grape Salad with Arugula, Toasted Walnuts, Goat Cheese and Beets ⎜ On a Sweet Sugar Rush In the last few days I’ve seen little signs here and there of spring so a brighter, warmer, and more colorful season is finally on it’s way!  Soon there will be a lot of  new and fresh ingredients. Even though this roasted grape salad is more of a winter salad it is still full of vibrant colors. One of the reasons I like it so much is because it is full of contrasts, warm and cool, sweet and tangy, crunchy and smooth, all ingredients complement each other really well. It is also rather filling and is perfect for a light lunch. Roasted Grape Salad with Arugula, Toasted Walnuts, Goat Cheese and Beets ⎜ On a Sweet Sugar Rush

Roasted Grape Salad with Arugula, Toasted Walnuts, Goat Cheese and Beets
 
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Author:
Recipe type: Salad
Yield: 2 servings
Ingredients
  • 6 ounces seedless grapes
  • ½ cup walnuts chopped
  • 2 handfuls of arugula
  • 4 ounces goat cheese
  • 2 medium beets
  • Olive oil, for roasting grapes
Instructions
  1. Preheat oven to 400 F. Toss grapes in some olive oil on a baking tray and roast for about 15 minutes, shaking the tray a few times when roasting.
  2. Toast walnuts in a dry skillet over high heat shaking skillet constantly as to not burn walnuts, about 5 minutes.
  3. Peel and slice the beets thinly.
  4. Toss arugula and beets together. Top with cheese and roasted grapes. Sprinkle over the walnuts.
  5. Serve with balsamic vinaigrette, recipe below.

Simple Balsamic Vinaigrette
 
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Author:
Recipe type: Condiment
Yield: 3½ Tbsp
Ingredients
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp liquid honey
  • 1 Tbsp olive oil
  • 1 tsp lemon juice
  • ½ tsp sea salt
  • ½ tsp freshly ground black pepper
Instructions
  1. Mix or shake all ingredients together in a bowl or jar, serve with salad.

 

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