Arugula Salad with Roasted Grapes

Arugula Salad with Roasted Grapes

Arugula Salad with Roasted Grapes Recipe
Prep time
Cook time
Total time
Serves: 4
  • 2 oz. organic Parmesan cheese, thinly sliced
  • 8 c. Earthbound Farm Baby Arugula
  • ¼ tsp. Celtic sea salt
  • 1 ½ Tbsp. organic red wine vinegar
  • 1 tsp. organic Dijon mustard
  • 6 whole organic shallots, unpeeled
  • 2 c. seedless organic red grapes
  • 4 Tbsp. organic extra virgin olive oil
  • 1 tsp. fresh thyme
  • ¼ tsp. freshly ground black pepper
  1. Preheat oven to 375 degrees F. Line a baking sheet with unbleached parchment paper.
  2. Place grapes on one side of the baking sheet and shallots on the other. Transfer to oven and roast 20 minutes, turning grapes every 5 minutes.
  3. Transfer grapes to bowl, and set aside.
  4. Roast shallots 20 minutes more, or until tender.
  5. Transfer shallots to bowl, and cool.
  6. Cut off ends of shallots and squeeze pulp into blender or Magic Bullet. Add oil, vinegar, mustard, salt and pepper. Blend until smooth. Stir in the thyme.
  7. In a large bowl, toss the arugula with half of the dressing to coat.
  8. Divide arugula among plates, and top with roasted grapes and cheese slices.
  9. Serve.

Nutrient Information Per Batch

1299.91 kcal Calories, 1953.24 mg Calcium, 125.41 g Carbohydrate, 49.28 mg Cholesterol, 73.01 g Total Fat, 11.32 g Fiber, 13.99 mg Iron, 100.02 mg Magnesium 1511.54 mg Potassium, 46.18 g Protein,14.77 mcg Selenium, 1732.79 mg Sodium, 66.09 g Sugars, 3.42 mg Zinc, 17.66g Saturated fat, 0 trans Fat, 45.74 g Monounsaturated fats, 6.86 g Polyunsaturated fats, 19367.3 IU Vitamin A, 1.14 mg Vitamin B6, 1.27 mcg Vitamin B12, 151.65 mg Vitamin C, 0 IU Vitamin D, 8.81 Vitamin E, 82.4 mcg Vitamin K, 94.45 mcg Folate,0.4 mg Vitamin B1(Thiamin),1.2 mg Vitamin B3(Niacin),0.55 mg Vitamin B2(Riboflavin), 0.03 mcg Lycopene, 232.33 mcg Lutein and Zeaxanthin, 0.6 g ALA, 0 g EPA, 0 gDHA,625.27 mg Phosphorous, 1.05 mg Manganese, 3.2 mcg Alpha carotene, 172.9 mcg Beta carotene, 1.54 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid


  • No Fish
  • No Red Meat
  • No Pork
  • No Eggs
  • No Shellfish
  • No Gluten
  • No Nuts
  • No Seeds
  • No Soy
  • No Poultry
  • No Corn
  • No Yeast
  • No Peanuts
  • No Grains
  • No Legumes
  • No Nightshade
  • No Citrus

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

Speak Your Mind


Rate this recipe:  

 Name: Email: We respect your email privacyEmail Marketing by AWeber