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Roasted Grape & Walnut Salad

Name: Roasted Grape & Walnut Salad
Prep time: 20

(5 votes, average: 3.80 out of 5)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

8 ingredients

This yummy fall Roasted Grape & Walnut 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 delicious bitter-sweet connection,...

1 teaspoon olive oil
2 cups of seedless grapes, red and/or white
Salt, to taste
½ cup walnuts
½ cup goat cheese, crumbled
1 recipe Basic Vinaigrette Dressing
Pomegranate seeds, for garnish (optional)
4 to 6 cups of arugula or mixed greens, to taste

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Nutrition Facts

Calories

131 cals

Fat

7 g

Saturated Fat

4 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

2 g

Carbohydrates

15 g

Sugar

12 g

Fiber

1 g

Protein

6 g

Sodium

336 mg

Directions

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.
Toss the warm grapes, and walnuts together with the vinaigrette in a bowl. Add the crumbled goat cheese and gently toss to just mix.
Line a shallow salad bowl with arugula. Pile the grape salad on top and sprinkle with pomegranate seeds.

Chef Tips

If you are going through chemo, eat this salad with wilted spinach instead of arugula.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.