This dressing is a fun and flavorful way to dress up autumn greens.
Fresh grapes are a fun find at the farmers market. You can eat them by the handful while they’re fresh, but they’re also great for cooking. They add a natural sweetness that complements many fall ingredients.
Brushing them with olive oil and then roasting them in the oven for about an hour gives them a texture and sweetness somewhere between a grape and a raisin. They can then be blended and sieved to create a sweet and aromatic reduction — the base for a roasted grape vinaigrette.
We chose a Spanish-inspired salad of red romaine, roasted red pepper, Manchego cheese, pumpkin seeds, and green olives to highlight this dressing. But it’s also great on a Kale-quinoa salad with roasted butternut squash. Be creative and enjoy this dressing with your favorite fall salads!
Servings: Enough dressing for 3 to 4 side salads