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Arugula Salad, Roasted Grapes and Lemon Maple Vinaigrette

This winter salad is bursting with flavor and texture to delight your guests at your next dinner party.
Arugula Salad, Roasted Grapes and Lemon Maple Vinaigrette

Submitted By:

Dietary Interests: Diabetes Friendly , Gluten-Free , High Protein , Mediterranean , Vegetarian

Allergens: Dairy , Nuts

Yield:

4 servings

Total Time:

45 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Ingredients

  • 2 Tablespoons (30 ml) maple syrup
  • 1 ½ cups (200 g) red grapes
  • 5 ounces (145 g) arugula
  • 1 cup (175 g) pickled red onion
  • 1 cup (125 g) walnuts, toasted
  • ½ cup (75 g) bleu cheese, crumbled
  • ½ cup (120 ml) Lemon Maple Vinaigrette

Directions

  1. Preheat oven to 400°F (205°C).  Toss the grapes with the maple syrup and place on parchment lined baking sheet. Place in preheated oven and bake for 15–20 minutes or until just tender. Let cool completely
  2. To assemble.  Toss the arugula with vinaigrette and plate in desired dish. Top with the roasted grapes, pickled onion, walnuts, and bleu cheese.