Roasted Blue Grapes & Beet Salad

Ingredients

 

2 cups	Ontario blue grapes	(500 mL)
1 tbsp	balsamic vinegar	(15 mL)
2 tsp	vegetable oil, divided	(10 mL)
1/2 tsp	salt, divided	(2 mL)
2 cups	sliced golden and red beets	(500 mL)
1 tbsp	apple cider vinegar	(15 mL)
1 tbsp	vegetable oil	(15 mL)
2 tsp	honey	(10 mL)
1/4 tsp	garlic powder	(1 mL)
8 cups	baby arugula	(2L)
1/2 cup	goat cheese	(125 mL)
1/2 cup	pecan halves	(125 mL)
4	grilled chicken breasts	(4)

tip

Prep Time: 15 minutes
Cooking Time: 25 minutes

Directions

1. 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.
2. 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.
3. Dressing: In a small bowl, whisk together apple cider vinegar, oil, honey and garlic powder.
4. 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.

Nutritional Info

Nutrition facts per 1/4 of recipe: 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