The inspiration for this recipe comes from Sunset Magazine, October 2015. Their salad included a serving of salmon which looks fabulous and I will try it as soon as my semi-annual shipment of Alaskan salmon arrives.
I had never imagined roasted grapes on a salad but it makes perfect sense now. I roasted pears for this salad. Just think about all the fruits you can roast to make delicious salads and healthy desserts. Mango, oranges, apples, lemons, berries, so many possibilities. The natural sugars are concentrated by the heat making perfect little sweet treats.
Roasted Grape Arugula Salad
Remove stems and place seedless grapes in a single layer on a lightly oiled baking sheet. Spritz grapes with real olive oil spray. Broil grapes until slightly wrinkled about 10 minutes. Check and stir them at 5 minutes.
When grapes are done to your satisfaction, add a handful of nuts, I used pine nuts. Continue to broil 2-3 minutes but do not let the nuts burn. Remove from oven and serve warm or cold over deep greens. I used arugula. Kale and spinach or a combination of greens would be delicious too.
Dress salad with a squeeze of lemon or balsamic vinegar, which will make the fruit even sweeter, add a light pour of olive oil. I sprinkled my salad with crumbled Stilton cheese with apricots, from Trader Joes, but salty feta would be nice also. You can eat this as a side salad or as your main vegetarian meal. Nuts and cheese are good sources of protein. A vegan cheese would be an easy substitution.