Spinach Salad with Roasted Grapes and Warm Balsamic Dressing
A fresh bed of spinach topped with roasted grapes, slivered almonds, chopped dates, shaved Parmesan cheese and topped with a warm balsamic dressing.
- Yield: 4-6 servings
Ingredients
- 1 pound red, seedless grapes removed from stems
- 2 tablespoon olive oil
- 1/2 teaspoon balsamic vinegar
- 1/8 teaspoon dried basil
- Pinch of salt and pepper
- 9 ounce bag spinach, washed
- 1/4 cup slivered almonds
- 1/4 cup chopped dates
- 1/4 cup freshly shaved Parmesan cheese
- 2 ounces diced pancetta
Warm Balsamic Dressing
- 1/4 cup extra virgin olive oil
- 1 garlic clove, minced
- 1/4 cup balsamic vinegar
- Reserved juices from roasted grapes, about 2 1/2 tablespoons
Instructions
- Preheat oven to 450 degrees Fahrenheit.
- Toss grapes in a medium bowl with olive oil, 1/2 teaspoon balsamic vinegar, basil and a pinch of salt and pepper. Place in a single layer on a medium baking sheet and roast, stirring occasionally for about 10 minutes until roasted. Remove from oven and let cool slightly. Strain any pan drippings into a small bowl and reserve for dressing. Set grapes aside.
- In a large salad bowl or in individual serving bowls toss togther spinach, almonds and dates.
- Cook panetta in a medium skillet over medium heat until crispy. Remove pancetta from skillet and set on a paper towel lined plate or bowl to remove any excess grease then add pancetta to salad. Remove any excess grease from skillet.
- Add extra virgin olive oil to the skillet the pancetta was cooked in until heated through. Add garlic and cook for about 30 seconds longer. Stir in reserved roasted grape pan drippings and balsamic vinegar and cook for 1-2 minutes longer until dressing slightly thickens. Remove from heat and ladle over salads or into a serving bowl. Top salad with shaved Parmesan cheese and serve with warm dressing.
Nutrition
- Serving Size: