Roasted Grape & Goat Cheese Salad

This elegant first course salad presents a new way to enjoy juicy, California table grapes. Roasting the grapes with balsamic vinegar creates a sweet‘n’savoury vinaigrette to spoon over a simple salad for effortless entertaining.

Ingredients

roasted-grape-salad
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  • 2 cups (500 mL) California Red Seedless Table Grapes, halved
  • 2 tbsp (30 mL) each good quality balsamic vinegar and vegetable oil
  • 1/2 tsp (2 mL) freshly ground black pepper (approx.)
  • Pinch salt
  • 8 cups (2 L) mesclun mix or mixed baby greens
  • 3 California Kiwifruit, peeled and cut into wedges
  • 4 oz (125 g) goat cheese, crumbled
  • 1/4 cup (50 mL) toasted California Walnuts, coarsely chopped

Procedure

  1. Preheat oven to 400°F (200°C). Toss grapes with the vinegar, olive oil, black pepper and salt in an 8-inch (2 L) baking dish. Roast for 30 minutes or until shriveled and juices are released; cool slightly. (Grapes can be made ahead and reheated gently before serving.)
  2. Meanwhile, divide greens and kiwifruit between four serving plates. Sprinkle evenly with goat cheese and walnuts. Spoon the warm grape mixture, along with juices, over the salads.
  3. Tips: Add sliced grilled chicken, pork or salmon to serve as a main course salad. Or, spoon the warm grape mixture over Brie or Camembert cheese and serve with crackers as an appetizer or as part of a cheese coarse.

Makes 4 servings.

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