Up your salad game with roasted grapes and cashew cheese. The extra preparation time to roast grapes is well worth the effort. Whether you’re assembling for your workday salad or serving dinner guests, this salad is sure to impress.
- Roasted Grapes :
- 1 cup grapes
- 1 shallot, thinly sliced
- 2 stems fresh thyme, chopped
- Salt and pepper, to taste
- 2 Tbsp olive oil
- Salad Ingredients :
- 2 Tbsp red wine vinegar
- 3 Tbsp Vega® Antioxidant Omega Oil Blend
- 1 Tbsp agave, optional
- 1 clove garlic, chopped fine
- 4 cups salad greens
- 1 cup toasted walnuts, chopped
- ½ cup cashew cheese, optional
Preheat oven to 400 F.
Toss grapes and shallots together with thyme, salt, pepper and olive oil. Bake on a cookie sheet for 10-15 minutes or until skin is slightly shrived and crisp but the inside is juicy and soft.
Combine red wine vinegar, any liquid from the roasted grapes, Vega Antioxidant Omega Oil, agave, garlic together to make a dressing. Taste and adjust flavor as needed.
Toss greens, roasted grapes, walnuts with dressing. Top with cashew cheese, if using.