Roasted grapes have become a new addiction. Last year I made a roasted grape tart and in November, at Bottega I had them in salad. Similar to roasting grape tomatoes, roasting grapes brings out the sweetness and they are lovely warm or cold. Once you have one you will keep popping another into your mouth. Warm they were such a treat.
You can make them in 10 minutes and then refrigerate in an airtight container until ready to use.
Yesterday I made a salad for lunch, using radicchio and endive and topped it with the grapes, a Herbs de Humboldt goat cheese I had by Cypress Grove and toasted hazelnuts. I topped with a low-fat balsamic vinaigrette. It has 5 Weight Watcher’s Points Plus 2012. If you take the cheese out it drops to 3 points plus but the protein is also lowered. You could add grilled chicken to the salad to make it a main meal.
11 g fat ;10.8 carbs ; 2 g fiber ;5 protein ;5 Weight Watchers Points Plus 2012
Without cheese – 7.7 fat, 11.3 carbs; 2 g fiber; 2 g protein 3 Weight Watchers Points Plus 2012
Ingredients
- 2 cups chopped endive
- 2 cups chopped radicchio
- 1 cup red seedless grapes
- 1 teaspoon olive oil
- 1/4 cup hazelnuts, toasted and chopped
- 1 tablespoon olive oil
- 3 tablespoons balsamic vinegar
- 1 teaspoon mustard
- 1 teaspoon honey
Instructions
- Preheat oven to 400 degrees. Place grapes on a baking sheet and coat with the 1 teaspoon olive oil. Place in oven for 10 minutes.
- In a small bowl mix the vinaigrette ingredients together. Set aside until ready to serve.
- Mix endive, radicchio and grapes in bowl. Toss with dressing and top with cheese and hazelnuts.
Notes
Without cheese the fat reduces to 7 grams
I'm Cheri Liefeld a freelance recipe developer, food writer and cooking instructor. You will find easy, healthy recipes for family meals, entertaining ideas and ideas for cooking with kids.
