Roasted Grape & Fig Salad
Let’s talk about roasted grapes? Gamechanger. I mean it’s insane how tasty these little gems are! I was inspired by Danielle Walker’s, Roasted Autumn Harvest Salad from her Celebrations cookbook and you know me, I switched it up based on what I had on hand. Make your dressing ahead and allow flavors to meld. Then roast your fruit and prep your lettuce. I served it on a platter, since it’s so beautiful!
I roasted grapes, figs, and pecan halfs in balsamic and olive oil for 15 mins and bought an arugula, romaine, radicchio mix and spread it on a beautiful white platter. I could drink the dressing, it’s so tasty! Drizzle it on the lettuce. Then add the roasted fruit and nuts and top with fresh crubled goat cheese.
Roasted Grape Salad
Ingredients
- 6-8 figs, quartered
- 1 1/2 cup grapes
- 1/2 cup pecan halves
- 1 tbsp balsamic vinegar
- 1 tsp olive or avocado oil
- 1 bag mixed greens arugula, romaine, radicchio
- goat cheese, crumbled for topping
Dressing
- 1/4 cup olive or avocado oil
- 2 tbsp cider vinegar
- 1 tsp dijon mustard Maille
- 1 tsp whole grain dijon
- 1-2 tsp fresh thyme chopped
- salt & fresh ground pepper to taste
Instructions
- In a small bowl mix olive oil and balsamic and add quarterd figs, grapes, & pecans toss well and put them on a lined, rimmed baking sheet. Roast at 400 for 15 mins immediately serve on top of lettuce.
dressing:
- mix all the ingredients in a glass jar, shake well, and place in fridge to chill until ready to use