Balsamic-Roasted Grape Salad

Servings: 4
Prep Time: 20 minutes
Cook Time: 15 minutes

Ingredients:

For the Salad:
● 3 cups black or red grapes
● 1⁄2 head of green cabbage, cored and sliced into 1⁄2-inch slices
● 1⁄2 yellow onion, very thinly sliced
● 3 teaspoons of balsamic vinegar, separated
● 3 tablespoons olive oil, separated
● 4 cups spring mix or baby kale
● 2 oz goat cheese, crumbled
● 1 cup cooked farro

For the Poppyseed Dressing:
● 2 tablespoons maple syrup
● 2 tablespoons apple cider vinegar
● 1 tablespoon minced shallot
● 1 1/2 teaspoons Dijon mustard
● 1/4 cup olive oil or neutral oil like avocado oil
● 1 1/2 teaspoons poppyseeds
● 1/4 teaspoon salt
● Freshly ground black pepper, to taste

Instructions:

1. Season the Salad Fixings:
Preheat the oven to 400oF and line two baking sheets with parchment paper.
On one tray, toss the grapes with 1 teaspoon of balsamic vinegar and one
tablespoon of olive oil. On the other tray, toss the cabbage and slice onion
with 2 teaspoons of balsamic vinegar and 2 tablespoons of olive oil. Season
both the grapes and the cabbage and onions with salt and pepper.

2. Roast the Grapes and Cabbage:
Place both trays in the oven. Cook the grapes for 10 minutes, until just cooked
and starting to burst. Remove both trays from the oven, stir the cabbage, and
replace the cabbage tray in the oven for another 5 minutes, until well-cooked
and starting to brown. Allow to cool to room temperature.

3. Make the Poppyseed Dressing:
In a small bowl or jar, whisk together the maple syrup, apple cider vinegar,
minced shallot, Dijon mustard, salt, and pepper. Slowly pour in the olive oil,
whisking continuously until the dressing is smooth and emulsified. Stir in the
poppyseeds. Taste and adjust seasoning if necessary.

4. Assemble the Salad:
Place the spring mix or baby kale in a salad bowl and drizzle with some of the
poppyseed dressing. Taste a leaf, then add more dressing if desired. In a
serving bowl or on a platter, scatter the roasted grapes, roasted cabbage and
onions, and cooked farro. Top with the dressed greens and crumbled goat
cheese.