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Prep Time: 15 minutes
Cooking Time: 25 minutes
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) |
Directions
- 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.
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
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