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.
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
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.
While I like my arugula lightly dressed my husband prefers a double dose of the tart lemon and olive oil dressing on his portion.
Keywords: green grapes, roasted grapes, goat cheese, arugula, salad