Roasted Grape & Walnut Salad
with fresh mint, blue cheese & a Maple Ginger Yogurt dressing
Grapes are a tricky little type of fruit at my house of ultra-picky eaters. When perfectly crisp and fresh, my practically grown kids will eat them and eat them, but if they are even just a bit soft, they turn up their noses at them. Then I lament at all the money I spent on these fresh grapes and try to think of some sort of practical use for the poor, shunned fruit. Here’s an easy idea to turn slightly-old grapes into an ooooh-yum salad: roast the grapes first. Roasting the grapes makes them uber soft and intensifies their sweetness and flavors … which of course makes a perfect addition to a plate of greens.
Top with crunchy toasted walnuts, creamy blue cheese, fresh mint leaves and the sweet tingle of a healthy ginger yogurt dressing and you have a sensational summer salad. It all adds up to a healthy, delightful, light meal, perfect for dinner on the patio (with a glass of wine!) or a light lunch. This is how I celebrate summer, with salads like this.
- A handful of fresh red grapes (per salad)
- 1 6-oz container of creamy lowfat vanilla yogurt
- About 1 teaspoon of freshly grated ginger root
- 1 - 2 Tablespoons real maple syrup
- Chopped romaine lettuce or mixed greens
- Toasted walnuts
- Fresh mint leaves
- Blue cheese crumbles (or goat cheese crumbles)
- Fresh organic violas (optional) or other edible flowers
- Spray a small baking sheet with cooking spray and set the grapes on the baking sheet. Bake at 400 F. for about 10 minutes or until some of the grapes have popped and the rest are nice and plump looking.
- Make the dressing by stirring the ginger into the yogurt. If desired, thin with a little milk.
- To make the salad: make a bed of lettuce on your salad plate. Sprinkle with the roasted grapes, walnuts, mint leaves and blue cheese. If desired add a few edible flowers for garnish.
- Drizzle with the dressing and enjoy!
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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