Arugula Roasted Grape Salad with Maple Poppyseed Dressing

Ingredients

• 1/2 cup dried cranberries
• 2 teaspoons water
• 2 cups black grapes
• 2 teaspoons extra virgin olive oil
• 2 teaspoons balsamic vinegar
• 1 teaspoon sugar
• 5 ounces baby arugula
• 1 large red crisp apple (cored and cut in bite-size slices)
• 1/3 cup pomegranate arils or seeds
• roasted grapes ((above))
• 2 ounces goat cheese
• Maple Poppyseed Dressing (see recipe below)
• 1/2 cup Candied Pumpkin Seeds (see recipe below)

Instructions

1. 1

   Preheat oven to 400˚F. Line a sheet pan with foil. Set aside.

2. 2

   Combine dried cranberries and water in a microwave-safe bowl or cup. Cover with plastic wrap and microwave on high for 30 seconds. Remove from microwave and set aside.

3. 3

   For the roasted grapes, combine grapes, olive oil, balsamic vinegar and sugar on prepared sheet pan. Roast for 10-12 minutes or until shiny and glazed.

4. 4

   Arrange arugula on a large platter or salad bowl. Top with the apples, craisins, pomegranate arils, roasted grapes and goat cheese. Drizzle lightly with Maple Poppyseed Dressing. Scatter with the Candied Pumpkin Seeds.