Arugula Roasted Grape Salad with Maple Poppyseed Dressing

A delicious, beautiful fall salad that's also loaded with great nutrition. Serve it with chicken, shrimp, salmon for a fabulous complete meal!

📝 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. 1Preheat oven to 400˚F. Line a sheet pan with foil. Set aside.
2. 2Combine 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. 3For 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. 4Arrange 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.