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Photo: Jacob Fox
Active Time:25 minsTotal Time:25 minsServings:8Jump to Nutrition Facts
Active Time:25 minsTotal Time:25 minsServings:8
Active Time:25 mins
Active Time:
25 mins
Total Time:25 mins
Total Time:
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2cupsred grapes3tablespoonsavocado oil, divided¼cupbalsamic vinegar1tablespoonhoney1tablespoonDijon mustard1tablespoonfinely chopped fresh herbs, such as rosemary and/or thyme½teaspoonsalt½teaspoonground pepper1small headradicchio, thinly sliced8cupsarugula½cupcrumbled goat cheese2tablespoonspine nuts, toastedPomegranate arils (seeds) for garnish
Cook Mode(Keep screen awake)
Ingredients
2cupsred grapes
3tablespoonsavocado oil, divided
¼cupbalsamic vinegar
1tablespoonhoney
1tablespoonDijon mustard
1tablespoonfinely chopped fresh herbs, such as rosemary and/or thyme
½teaspoonsalt
½teaspoonground pepper
1small headradicchio, thinly sliced
8cupsarugula
½cupcrumbled goat cheese
2tablespoonspine nuts, toasted
Pomegranate arils (seeds) for garnish
DirectionsPreheat oven to 425°F.Place grapes on a rimmed baking sheet. Drizzle 1 tablespoon oil over the grapes and toss to coat. Roast until the grapes start to burst, about 10 minutes. Let cool for 5 to 10 minutes.Meanwhile, combine vinegar, honey, mustard, herbs, salt and pepper in a large bowl. Slowly whisk in the remaining 2 tablespoons oil.Add radicchio, arugula and the grapes to the bowl and toss to coat. Top with goat cheese, pine nuts and pomegranate arils, if desired.Originally appeared: EatingWell Magazine, October 2021
Directions
Preheat oven to 425°F.Place grapes on a rimmed baking sheet. Drizzle 1 tablespoon oil over the grapes and toss to coat. Roast until the grapes start to burst, about 10 minutes. Let cool for 5 to 10 minutes.Meanwhile, combine vinegar, honey, mustard, herbs, salt and pepper in a large bowl. Slowly whisk in the remaining 2 tablespoons oil.Add radicchio, arugula and the grapes to the bowl and toss to coat. Top with goat cheese, pine nuts and pomegranate arils, if desired.
Preheat oven to 425°F.
Place grapes on a rimmed baking sheet. Drizzle 1 tablespoon oil over the grapes and toss to coat. Roast until the grapes start to burst, about 10 minutes. Let cool for 5 to 10 minutes.
Meanwhile, combine vinegar, honey, mustard, herbs, salt and pepper in a large bowl. Slowly whisk in the remaining 2 tablespoons oil.
Add radicchio, arugula and the grapes to the bowl and toss to coat. Top with goat cheese, pine nuts and pomegranate arils, if desired.
Originally appeared: EatingWell Magazine, October 2021
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Nutrition Facts(per serving)141Calories10gFat12gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
