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Arugula Salad with Roasted Grapes

Vegetarian Times Issue: October 1, 2008   p.68

Roasted grapes and a homemade shallot vinaigrette turn a simple salad into a spectacular side dish or first course.

Directions

 1. Preheat oven to 375°F, and line baking sheet with parchment paper. Place grapes on one half prepared baking sheet, and shallots on other half. Roast 20 minutes, or until grapes are shriveled, turning grapes every 10 minutes. Transfer grapes to bowl, and set aside. Roast shallots 20 minutes more, or until tender. Transfer shallots to bowl, and cool 10 minutes.

2. Cut off root end of each shallot and squeeze pulp into blender. Add oil, vinegar, and mustard, and season with salt and pepper. Blend until smooth. Transfer to bowl, and
stir in thyme.

3. Toss arugula with enough dressing to coat. Divide arugula among 6 plates, and top with roasted grapes and pecorino slices. Store remaining dressing in fridge up to 1 week. 

Member Rating: 1111

ingredient list

Serves 6

  • 6 medium shallots, unpeeled
  • 2 cups seedless red grapes
  • 6 Tbs. olive oil
  • 2 Tbs. red wine vinegar
  • 1 tsp. Dijon mustard
  • 1 tsp. fresh thyme
  • 3 bunches arugula or watercress, heavy stems removed (¾ lb.)
  • 2 oz. pecorino cheese, thinly sliced 

Nutritional Information

Per :

Calories 158
Protein 6g
Total Fat 10g
Saturated Fat 3g
Carbs 13g
Cholesterol 12mg
Sodium 278mg
Fiber 1g
Sugar 9g
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Comments

By Jennifer on Oct 25, 2009:
Really delicious salad. The dressing, pecorino cheese, and roasted grapes go so nicely with the arugula. The flavors really balance and complement each other.
By Bohemian Girl PDX on Dec 03, 2009:
We "veganized" this by subbing toasted slivered almonds for the cheese. Roasting the shallots and grapes goes pretty quickly. You can take care of that the night before, perhaps while watching TV or cooking other things. After that, the dressing is super quick to make. This salad was a gorgeous start to our Thanksgiving dinner!

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