Name: Roasted Grape and Arugula Salad
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Cuisine: Vegetarian
Ingredients: 1 1/2 cups green grapes; 3 teaspoons olive oil, divided; 1 tablespoon red wine vinegar; 2 teaspoons freshly squeezed lemon juice; 1/4 teaspoon coarse kosher salt; 1/4 teaspoon freshly ground black pepper; 5 ounces arugula; 1/4 cup toasted, slivered almonds; 1/4 cup ( 1-ounce) goat cheese, either plain or edible flower infused goat cheese; zest of 1 lemon; optional garnishes: 1/2 tablespoon hemp hearts, 1/2 tablespoon bee pollen

Roasted Grape and Arugula Salad

A platter filled with Roasted Grape & Arugula Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

No green grapes? No problem! Any seedless grape will be great in this recipe!

No arugula? Also, no problem! Swap it up with spinach or try massaging the dressing into kale leaves instead.

Don’t forget to rate the recipe, and let me know what you think about this Roasted Grape and Arugula Salad Recipe in the comments below. I just love hearing from you. Your reviews/comments really help other people that visit This Mess is Ours!

Author: This Mess is Ours
Prep Time: 15
Cook Time: 6
Total Time: 21 minutes
Yield: 4-6 servings 1x
Category: Side dish
Method: Roasted
Cuisine: Vegetarian
Diet: Gluten Free

Ingredients

Scale

1 1/2 cups green grapes

3 teaspoons olive oil, divided

1 tablespoon red wine vinegar

2 teaspoons freshly squeezed lemon juice

1/4 teaspoon coarse kosher salt

1/4 teaspoon freshly ground black pepper

5 ounces arugula

1/4 cup toasted, slivered almonds

1/4 cup ( 1-ounce) goat cheese, either plain or edible flower infused goat cheese

zest of 1 lemon

optional garnishes: 1/2 tablespoon hemp hearts, 1/2 tablespoon bee pollen

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 450°F. Toss the grapes with 2 teaspoons olive oil and the red wine vinegar. Transfer to a parchment paper lined baking sheet and bake for 6 minutes or until the grapes begin to burst. Remove from the oven and allow to cool for 5 minutes.

Meanwhile, combine the lemon juice, remaining 1 teaspoon of olive oil, salt and pepper in a large bowl. Toss with the arugula to lightly dress.

Arrange the dressed arugula on a serving platter. Top with roasted grapes, toasted almonds, goat cheese, lemon zest. sprinkle the optional hemp hearts and bee pollen over the top if using. Serve immediately.

Notes

While I like my arugula lightly dressed my husband prefers a double dose of the tart lemon and olive oil dressing on his portion.

Nutrition

Serving Size: 2 heaping scoops
Calories: 149
Sugar: 6.3 g
Sodium: 79 mg
Fat: 13 g
Carbohydrates: 7.9 g
Protein: 1.9 g
Cholesterol: 2.2 mg

Find it online: https://thismessisours.com/roasted-grape-and-arugula-salad/