Grilled Grape Salad Recipe
Have you ever grilled grapes? The results are amazing! This grape salad combines savory and sweet with grilled grapes, roasted cauliflower, pomegranate seeds, cucumbers, pickled onions, and toasted pecans dressed in a creamy, smoky, maple dijon dressing.
Servings: 6 servings
Calories: 262kcal
Ingredients
- 2 cups red or green grapes room temperature
- 1 head cauliflower cut into florets
- 1 cup pickled red onions or raw red onions
- 1 ½ cups pomegranate seeds
- 1 English Cucumber diced
- 5 ounces Arugula
- 5 ounces Romaine lettuce
- 1 Tablespoon Garlic powder
- 2 teaspoons Fresh ground pepper
- ½ cup raw pecans optional
Maple Dijon Dressing
- 1 recipe maple dijon dressing
Instructions
Roasted Cauliflower
- Preheat the oven to 400 degrees.
- Line a baking sheet with a silicone baking mat or parchment paper.
- Cut the cauliflower into bite-sized florets.
- Place a single layer of cauliflower on the baking sheet.
- Season with garlic powder and fresh ground pepper to taste
- Bake for 30 minutes; remove from oven and allow to cool completely.
Grilled Grapes
- Preheat the grill to medium temperature (400 degrees).
- Using a barbeque skewer or stick, thread the grapes through the centers.
- Once the grill is hot, add grape skewers.
- Close the grill and cook for 4 minutes; flipping the skewers after every 2 minutes.
- Remove the grapes from the grill and cool slightly before removing the grapes from the skewers.
- Allow the grapes to cool completely before adding to the salad.
- And if you don't have a grill or the weather isn't conducive for grilling, no worries, you can roast grapes in the oven.
Roasting Grapes in the Oven
- Preheat the oven to 400 degrees.
- Line a baking sheet with a silicone baking mat or parchment paper.
- Place grapes on the baking sheet.
- Cook for 15 minutes, until grapes begin to blister.
Pickled Onions
Toasting Pecans
- Place raw pecans in a dry skillet on medium loss.
- Toss and stir nuts every couple of minutes until pecans are toasted.
- Remove from heat and allow to cool.
Maple Dijon Dressing
- Combine all ingredients i a high-speed blender.
- Blend until smooth.
- Refrigerate until ready to serve.
- The dressing lasts 5 days in the refrigerator.
Assembling the Salad
- Chop and combine arugula and romaine lettuce onto a platter or into individual bowls.
- Add pomegranate seeds and cucumbers.
- Place pickled onions on a paper towel to remove excess liquid before placing them in the salad.
- Add cooled grapes and roasted cauliflower
- Top with toasted pecans (optional).
- Toss with dressing or serve with dressing on the side
Notes
- Allow the grilled grapes and roasted cauliflower to cool completely before adding to the other salad ingredients.
- The cauliflower and grapes can be prepared ahead of time and stored in the refrigerator until ready to serve.
- When using pickled red onions, I suggest laying them on paper towels to remove excess moisture from the brine before adding them to the salad.
- Do not add the toasted pecans until ready to serve. They will get soggy if added to the salad in advance in the refrigerator.
- Instead, keep the toasted nuts in a dry, sealed container in the pantry or the counter.
- Do not dress the salad before serving.
- Salad dressing will last for up to 5 days refrigerated.
Nutrition
Calories: 262kcal | Carbohydrates: 33g | Protein: 5g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 218mg | Potassium: 779mg | Fiber: 6g | Sugar: 23g | Vitamin A: 2722IU | Vitamin C: 60mg | Calcium: 98mg | Iron: 2mg