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Chopped Salad with Roasted Brussels, Arugula, and Roasted Grapes
Putting roasted grapes on a salad of bitter arugula and roasted brussels sprouts takes something ordinary truly over the top. Add crispy chickpeas, toasty almonds, fresh herbs, and creamy goat cheese, and you have what feels like a special occasion salad that can be enjoyed anytime. (Photo: Andria Dilling)
Putting roasted grapes on a salad of bitter arugula and roasted brussels sprouts takes something ordinary truly over the top. Add crispy chickpeas, toasty almonds, fresh herbs, and creamy goat cheese, and you have what feels like a special occasion salad that can be enjoyed anytime.
Makes 4
1 ½ cups brussels sprouts, trimmed and sliced
2 cups red grapes
1 12-ounce can chickpeas, drained, rinsed, and dried with paper towels
Olive oil
Kosher salt
1 teaspoon fresh thyme leaves
Freshly ground pepper
2 cups arugula, roughly chopped
1 cup toasted, chopped almonds
2 ounces goat cheese, crumbled
Apple Cider Vinaigrette, recipe below
For the Apple Cider Vinaigrette
1 tablespoon minced shallot
1 tablespoon apple cider vinegar
1 tablespoon warm water
1 teaspoon minced fresh oregano
1 teaspoon minced fresh thyme
½ teaspoon honey
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
¼ cup olive oil
Preheat the oven to 425 degrees. Divide a rimmed sheet pan in half (roughly), and place the brussels sprouts in one layer on one side and the chickpeas in one layer on the other. Drizzle each with 1 tablespoon olive oil, 1 teaspoon of kosher salt, and ½ teaspoon of pepper. Roast for 20 to 25 minutes. On another rimmed sheet pan, toss the grapes with 1 tablespoon olive oil, 1 teaspoon fresh thyme leaves, ½ teaspoon kosher salt, and ¼ teaspoon pepper. Roast for 20 minutes. Toss the arugula, roasted brussels sprouts, crispy chickpeas, almonds, and goat cheese in a medium bowl. Add the roasted grapes and toss gently. Dress with the Apple Cider Vinaigrette and serve immediately.
For the Apple Cider Vinaigrette:
Place the shallot, vinegar, and water in a small bowl; stir and let sit for 10 minutes. Whisk in the oregano, thyme, honey, salt, pepper, and oil.
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