Rating: 4.5 stars
3 Ratings
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  • 4 star values: 1
  • 5 star values: 2

Roasting mellows the tartness, deepens the flavor, and intensifies the sweetness of fresh grapes. The result? A midpoint between a raisin and a juicy fresh grape.

Cheryl Slocum
Recipe by Cooking Light September 2014

Gallery

Randy Mayor; Styling: Lindsey Lower

Recipe Summary

hands-on:
15 mins
total:
1 hr 40 mins
Yield:
Serves 6 (serving size: about 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

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  • Arrange grapes in a single layer on a wire rack set in a jelly-roll pan coated with cooking spray. Bake at 325° for 1 hour and 15 minutes or until slightly shriveled. Cool on wire rack.

  • While grapes bake, combine oil and rosemary in a small microwave-safe dish; microwave at HIGH 40 seconds. Remove from microwave, and let stand 20 minutes. Strain through a sieve into a bowl; discard solids.

  • Place kale in a large bowl; massage kale with hands until tender and dark green. Add strained oil, vinegar, and salt; toss to coat. Add roasted grapes, chicken, lemon juice, green onions, and celery; toss. Top with cheese.

Nutrition Facts

342 calories; fat 14.3g; saturated fat 4.3g; mono fat 6.4g; poly fat 1.5g; protein 34g; carbohydrates 22g; fiber 3g; cholesterol 98mg; iron 2mg; sodium 541mg; calcium 255mg.
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