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Recipe Detail Page
Greens with Roasted Grapes & Lemon Vinaigrette
Autumn 2018
We love serving this refreshing salad after the main course but it can sub for the soufflés if you want a simpler—or gluten-free—start to the dinner. And change up the greens as you like, depending on what looks perkiest in your local store.
Serves 6
1 cup (250 mL) red seedless grapes, rinsed and dried
⅓ cup (80 mL) olive oil, divided
Kosher salt and freshly ground black pepper to taste
2 tbsp (30 mL) lemon juice
½ tsp (2 mL) Dijon mustard
½ tsp (2 mL) mayonnaise
½ tsp (2 mL) liquid honey
3 cups (750 mL) lightly packed washed and dried arugula
3 cups (750 mL) lightly packed washed and dried baby spinach
2 cups (500 mL) lightly packed pea sprouts or other sprouts
3 tbsp (45 mL) toasted pine nuts
1. Preheat oven to 400°F (200°C).
2. In a medium bowl, toss grapes with 2 tsp (10 mL) oil and salt and pepper to taste. Tip grapes onto a parchment-paper-lined rimmed baking sheet and spread out in a single layer. Roast until blistered and juicy, 5 to 7 minutes. Set aside to cool completely.
3. In a small bowl, whisk together remaining oil, lemon juice, mustard, mayonnaise, honey, and salt and pepper to taste.
4. In a large bowl, toss together arugula, spinach and sprouts. Add just enough dressing to coat leaves (you may not need all of it) and toss gently.
5. Tip salad greens onto a large serving platter and scatter with grapes and pine nuts. Serve at once.
Serves 6
