Kathy’s Roasted Grape Salad

Adapted from an original recipe by Kathy of kathysvegankitchen.com

Grilled Grapes? Yes, it brings out a burst of flavor you have got to try! The sweet fruit and savory flavors in this fabulous lunch are combined with roasted cauliflower, pickled red onion, nuts, and a no – oil – added smoky maple dijon dressing. It is a delight. Serve salad over a bed cooked whole grain in each bowl.

Makes: 6 Servings
Prep and Cook Time:45 minutes

Making a Whole Intact Grain:

If serving your salad with a whole grain, start cooking your whole grain at any time of, or before, preparing the salad ingredients. Follow cooker or internet instructions. Choices of whole grain: Farrow, Wheat Berries, Quinoa, or Brown Rice (see also Dr John’s Foos Preparation Help folder in the portal).

Salad Ingredients:
  • 2 cups room temperature large sweet Red or Green Grapes
  • 1 medium Cauliflower
  • 1 cup Pickled (or raw) Red Onions- see easy recipe for pickled red onion in the Veggie Sides folder
  • ½ cup Pomegranate Seeds (or use ¾ cup sliced Strawberries or diced Figs)
  • 1 English Cumber (it is a narrower cucumber)- diced
  • 5-oz Arugula lettuce
  • 5-oz Romaine lettuce
  • ¾ tsp Garlic Powder or to taste
  • ½ tsp fresh ground black Pepper or to taste
  • ½ cup broken walnuts or raw or toasted pecans (Optional)

Maple Smokey Dijon Dressing: see recipe in Salad Dressing folder

Roasted Grapes:  see instructions below

Roasting Cauliflower: see instruction below

Instructions:
  1. Preheat oven to 400F
  2. Line a large Baking Sheet with Parchment Paper or use a silicone baking sheet.
  3. Cut Cauliflower into bite-sized florets.
  4. Place a single layer of Cauliflower on the baking sheet.
  5. Season with Garlic Powder and Pepper as desired.
  6. Bake 30 minutes or until beginning to brown and remove from oven. Allow to completely cool.
Grilling Grapes:
  1. Use a smooth surface BBQ grill or Stove Top Grill at 400F (or medium high heat).
  2. Either place grapes on skewers or directly place them on a smooth grilling surface.
  3. Move the grapes around every 2 minutes.
  4. Remove grapes from heat when they begin to blister (4 to 5 minutes).
  5. Allow grapes to completely cool.
  6. Remove grapes from skewers, if using.
    Note: You may also bake the grapes in a 400F oven following the same process

Making Maple Smokey Dijon Dressing: See simple recipe in Dressing folder.

Assembling your Salad Lunch:
  1. Chop and combine Arugula and Romaine in a large bowl.
  2. Add Pomegranate Seeds or any other chopped fruit you have chosen.
  3. If using the pickled onion, drain the excess juice on a towel and place them in the salad.
  4. Add grapes and roasted cauliflower.
  5. Add nuts to salad- saving 2 Tbsp separate to garnish salad when serving.
  6. Mix together salad with just enough of the smokey dijon dressing to lightly coat the ingredients. Serve the rest of your dressing on the side.
  7. Garnish the top of the salad with the 2 Tbsp saved nuts.

Serving: Place a scoop of warm whole grain [like farro, quinoa, brown basmati rice, or wheatberries] in each bowel. Serve salad over the cooked grain.