Balsamic-Roasted Grape Salad
Join us for a fresh twist on salad with our Balsamic-Roasted Grape Salad! You’ll learn to roast grapes and cabbage to perfection, toss them with hearty farro, creamy goat cheese, and homemade poppyseed dressing for a dish that’s full of flavor and texture.
Balsamic-Roasted Grape Salad
Servings: 4
Prep Time: 20 minutes
Cook Time: 15 minutes
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Ingredients:
- For the Salad:
- 3 cups black or red grapes
- ½ head of green cabbage, cored and sliced into ½-inch slices
- ½ yellow onion, very thinly sliced
- 3 teaspoons of balsamic vinegar, separated
- 3 tablespoons olive oil, separated
- 4 cups spring mix or baby kale
- 2 oz goat cheese, crumbled
- 1 cup cooked farro
- For the Poppyseed Dressing:
- 2 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
- 1 tablespoon minced shallot
- 1½ teaspoons Dijon mustard
- ¼ cup olive oil or neutral oil like avocado oil
- 1½ teaspoons poppyseeds
- ¼ teaspoon salt
- Freshly ground black pepper, to taste
Instructions:
- Season the Salad Fixings: Preheat oven to 400ºF. Toss grapes with 1 tsp balsamic vinegar and 1 tbsp olive oil on one baking sheet. Toss cabbage and onion with 2 tsp balsamic vinegar and 2 tbsp olive oil on another. Season with salt and pepper.
- Roast the Grapes and Cabbage: Roast grapes for 10 minutes. Stir cabbage and roast for another 5 minutes until browned. Let both cool to room temperature.
- Make the Poppyseed Dressing: Whisk together maple syrup, apple cider vinegar, shallot, Dijon, salt, and pepper. Slowly whisk in oil until smooth. Stir in poppyseeds and adjust seasoning.
- Assemble the Salad: Toss greens with some dressing. Arrange grapes, cabbage, onion, and farro on a platter. Top with greens and goat cheese.
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