Roasted Grape and Walnut Salad
- Yield: 4 to 6 servings
Substitute wilted spinach for the arugula in this nutrient rich recipe if you are going through chemo.
- 1teaspoon olive oil
- 2cups seedless grapes, red and/or white
- salt to taste
- 1/2cup walnuts
- 1/2cup goat cheese, crumbled
- 1 recipe of Ann’s Basic Vinaigrette Dressing
- pomegranate seeds, for garnish (optional)
- 4-6cups arugula or mixed greens, to taste
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Set aside.
- Put the olive oil into a bowl with a pinch of salt. Add the grapes and mix them around in the bowl with your hands until they are lightly coated with oil. Tip the grapes onto the prepared baking sheet. Roast until they are caramelized, about 20 minutes, turning them from time to time so they cook evenly. Remove from oven and let cool slightly.
- While the grapes are cooling, put the walnuts into a heavy skillet and dry toast them until you can smell their nutty aroma. Tip onto a board and roughly chop. Set aside.
- Toss the warm grapes, and walnuts together with Ann’s Basic Vinaigrette Dressing. Add the crumbled goat cheese and gently toss to just mix.
- Line a shallow salad bowl with arugula. Pile the grape salad on top and sprinkle with pomegranate seeds.
Recipe courtesy of Ann Ogden Gaffney who while receiving treatment for her second cancer diagnosis saw the need to turn the nutrition advice from oncologists into easy recipes patients could make for themselves. By taking people to markets, introducing them to healthful ingredients then leading them through hands-on cooking classes to prepare food in healthy, cancer-fighting ways patients were empowered. In 2012, she launched Cook For Your Life, an interactive website where people can search for recipes based on their treatment and dietary needs. She has also collaborated on important research studies that encourage people to incorporate more fruits and vegetables in their diets. Ann helps us all fight cancer with our fork and cook for our lives!