This fall roasted grape salad can make either a delicious starter or a light lunch. Serve it on a bed of arugula and you’ll not only get a mouthwatering bitter-sweet flavor combo but also... the added benefit of munching on a leafy green member of the cancer-fighting cruciferous family.
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Set aside.
Put the olive oil into a bowl with a pinch of salt. Add the grapes and mix them around in the bowl with your hands until they are lightly coated with oil. Tip the grapes onto the prepared baking sheet. Roast until they are caramelized, about 20 minutes, turning them from time to time so they cook evenly. Remove from oven and let cool slightly.
While the grapes are cooling, put the walnuts into a heavy skillet and dry toast them until you can smell their nutty aroma. Tip onto a board and roughly chop. Set aside.
To make the dressing: In a bowl whisk together the vinegar, salt, pepper, and sugar if using, until the salt has dissolved. Gradually beat in the olive oil until well blended. Taste for sharpness. If the dressing is too sharp, beat in some water, a little at a time, until your dressing is to your taste.
Line a shallow salad bowl with arugula. Pile the grape salad on top and sprinkle with pomegranate seeds.