This is a fresh dinner idea filled with delicious local flavours. The Ontario Jupiter grapes and beets provide a sweet and earthy taste that compliments the salty goat cheese and the tangy light dressing.
|2 cups (500 mL)||Ontario Jupiter grapes|
|1 tbsp (15 mL)||balsamic vinegar|
|2 tsp (10 mL)||vegetable oil, divided|
|1/2 tsp (2 mL)||salt, divided|
|2 cups (500 mL)||sliced golden and red beets|
|1 tbsp (15 mL)||apple cider vinegar|
|1 tbsp (15 mL)||vegetable oil|
|2 tsp (10 mL)||honey|
|1/4 tsp (1 mL)||garlic powder|
|8 cups (2L)||baby arugula|
|1/2 cup (125 mL)||goat cheese|
|1/2 cup (125 mL)||pecan halves|
|4||grilled chicken breasts|
Preheat oven to 400°F (200°C). Place grapes on a parchment-lined baking sheet. Toss with balsamic vinegar, 1 tsp (5 mL) oil and 1/4 tsp (1 mL) salt. Cook for 5 minutes.
On a separate parchment-lined baking sheet, toss red and golden beets in the remaining 1 tsp (5 mL) oil and 1/4 tsp (1 mL) salt. Cook for 20 minutes.
Dressing: In a small bowl, whisk together apple cider vinegar, oil, honey and garlic powder.
Split all ingredient evenly between 4 small bowls. Layer baby arugula, beets, grapes, goat cheese and pecans. Top each bowl with sliced chicken breast and drizzle with dressing.
Calories 335 | Total Fat 14.9 g | Saturated Fat 3.1 g | Cholesterol 79 mg | Sodium 478 mg | Potassium 940 mg | Carbohydrates 21.5 g | Fibre 3.2 g | Total Sugars 18.3 g | Protein 29.8 g | Calcium 113 mg | Iron 2 mg
Total Fat 14.9 g
Saturated Fat 3.1 g
Cholesterol 79 mg
Sodium 478 mg
Potassium 940 mg
Carbohydrates 21.5 g
Fibre 3.2 g
Total Sugars 18.3 g
Protein 29.8 g
Calcium 113 mg
Iron 2 mg