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.
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Roasted Grape & Walnut Salad
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: as many as you like!
Ingredients
- A handful of fresh red grapes (per salad)
For the dressing:
- 1 6-oz container of creamy lowfat vanilla yogurt
- About 1 teaspoon of freshly grated ginger root
- 1 – 2 Tablespoons real maple syrup
For the salad:
- 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
Instructions
- 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!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2015, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
This recipe was shared at What to Do Weekends, Weekend Potluck and Munching Monday.
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