Roasted Grape and Arugula Salad Pressure Cooker Style
This fresh and vibrant salad combines roasted grapes and peppery arugula with a perfect balance of textures and flavors.
Equipment
- 1 Oven
Ingredients
Main ingredients
- 2 cups seedless grapes these little bursts of sweetness are the star here
- 4 cups fresh arugula peppery greens give you that zip
- 1/4 cup crumbled feta cheese adds creamy saltiness to balance the grapes
- 1/4 cup walnuts chopped – a nice crunch that keeps things exciting
- 2 tablespoons olive oil you split this for roasting and dressing
- 1 tablespoon balsamic vinegar that touch of tart vinegar wakes everything up
- Salt to taste just a pinch or two, enough to enhance flavors
- Pepper to taste a sprinkle to add a little kick
Instructions
Instructions
- Preheat your oven to 400 degrees Fahrenheit (or 200 Celsius if you swing metric).
- Spread your grapes out nice and even on a baking sheet. Drizzle one tablespoon olive oil over them then toss with a bit of salt and pepper.
- Pop the grapes in the oven and let them roast 20 to 25 minutes until soft and caramelized.
- Gather a big bowl and toss in your arugula, roasted grapes, feta cheese, and walnuts.
- In a small bowl whisk together the remaining olive oil and balsamic vinegar smoothly.
- Drizzle your dressing over the salad gently and toss everything together real easy.
- Serve it up right away to enjoy the freshness and tender roasted grapes at their best.
Notes
Use frozen grapes instead of fresh for different texture. Swap walnuts with pecans or almonds. Try lemon juice instead of balsamic for added tang.