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.
3 cups seedless red grapes
3 tablespoons extra-virgin olive oil
2 teaspoons finely chopped rosemary
6 cups cut prewashed kale, stemmed
2 tablespoons white wine vinegar
1/4 teaspoon coarse sea salt
4 cups shredded skinless, boneless rotisserie chicken breast
2 teaspoons fresh lemon juice
4 green onions, thinly sliced
2 celery stalks, thinly diagonally sliced
2 ounces Manchego cheese, shaved
How to Make It
Preheat oven to 325°.
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.
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This salad is simple to make, but the roasted grapes give it an interesting twist that elevates it from the everyday. The intense flavor of the rosemary also added a nice flavor boost. I used romaine lettuce instead of kale, but otherwise I followed the recipe. My husband was skeptical when I described the salad to him, but he gobbled it up.