Roasted Grape & Radish Summer Salad

Sweet and savory. Light yet satisfying.

Sweet & Savory

Incorporating roasted grapes, radishes and walnuts makes this salad feel more substantial while the preparation keeps it light and refreshing.

Recipe

Roasted Grape & Radish Summer Salad

Yields 2 - 4 Servings

Ingredients

Salad

• 2 heads of romaine hearts, halved lengthwise

• 8 - 10 whole radishes

• 1 cup grapes

• 1/4 - 1/2 cup raw walnuts

• Salt and freshly ground black pepper

• Aged balsamic vinegar, for garnish

Lemon Garlic Yogurt Dressing

• 1/4 full fat Greek yogurt

• 1/4 lemon juice

• 2 tablespoons olive oil

• 1 pinch salt

• 2 garlic cloves, grated

• Salt and freshly ground black pepper

• Avocado oil or other high heat cooking oil

• Coarse sea salt or finishing salt

Method

Preheat oven to 425 degrees F.

In a small mixing bowl, whisk together greek yogurt, lemon juice, olive oil, salt and garlic. Set aside.

Toss grapes and radishes in avocado oil or other high-heat cooking oil. Season with salt and pepper. Arrange on a cookie sheet in a single layer. Bake for 20 minutes or until radishes and grapes are soft and grapes begin to blister.

Spoon radishes and grapes over lettuce. Sprinkle with walnuts. Drizzle with balsamic vinegar and lemon yogurt dressing. Lightly season with coarse sea salt or finishing salt and freshly ground black pepper.

Serve with seared steak, roasted salmon or panko crusted pork chops.

Note: When selecting balsamic vinegar for this recipe, look for an aged vinegar with the ingredient “grape must”. This will ensure that the vinegar is thick and sweet, which pairs perfectly with brussels sprouts.