I’m super excited about roasted grapes! Why have I never done this before?
Roasting these black Muscatos added a sweet-tartness to this Chicken Kale Salad. The grapes started to take on the taste of a raisin, but just a hint. It was still very much a grape. I actually wish I had roasted a whole bunch and kept the extras as a snack. I think this would also make a great addition to a cheese platter! Yum!!! (Ok, so I tested that out with a slice of some great bread and goat cheese, with two roasted grapes on top. Oh yea, it was delicious!!!)
You could probably roast any table grape – this is just what I had on hand. This is also a great way to use your produce before it goes bad!
You’ll want to roast them for an hour and 15 minutes, or until they start loosing some of their juices and they start to shrivel.
While the grapes are roasting, go ahead and stem your kale and give it a nice back rub… I mean massage. This will help tenderize the leaves. (I’ve been enjoying adding kale to so many recipes lately! We have all learned about kale’s amazing health benefits lately, haven’t we!)
Prep the rest of your ingredients and make the vinaigrette.
You’ll want to grab some rosemary and mince it up, then add to your olive oil. You’re going to heat this up in the microwave to infuse the oil with the rosemary flavor.
Once it cools, go ahead and strain through a sieve.
I also add some course sea salt. I’ve had this little bottle for awhile. It was a gift from a friend and it was so cute I didn’t use it for awhile… as you can tell from the year on it.
I used a rotisserie chicken from the store as I was short on time, but definitely make your own if you can. You’re going to add in the vinaigrette, toss to coat, then add the grapes and all other ingredients, ending with my favorite cheese, shaved Manchego.