Disclaimer: This is a sponsored post for Whole Foods Market.
When Whole Foods approached me to come up with a recipe for a once-a-year beautifully green and pink grape I jumped at the chance. The Muscat Grape comes from Chilé and is only available at Southern California Whole Foods Markets through April. I have never had a fresh Muscat grape, I've only had the chance to have it in vinaigrette or wine form. The fresh seedless pink grape was even better, the rich flavor and succulent crunch were amazing. . . and addicting!
For a quick and easy salad packed with a punch of flavor give my Balsamic Roasted Muscat Grape Salad a try!
(makes two large salads)
1 full stem Muscat Grapes, rinsed & dried
2 TB balsamic vinegar
3 TB pomegranate seeds
2 strips of applewood smoked bacon, cut into strips
1/4 c. pecans, toasted
6 c. organic baby spinach
dressing (I used this recipe)
Preheat your oven to 375º. Line a small baking sheet with parchment paper. Toss grapes with vinegar on the baking sheet and roast for 15 minutes or until they are slightly brown. The vinegar and juice that's released from the grapes while roasting creates a yummy glaze on the grapes. Remove from oven and let cool. In a salad bowl combine spinach, cooled grapes, pom seeds, bacon and pecans. Drizzle with your choice of dressing and enjoy! You could top this salad with a nice grilled chicken breast or grilled white fish.
Remember that the Muscat Grapes are only available through April so hurry up and add them to your holiday table. Whether it's adding them to a salad, making fruit skewers or enjoying a handful at a time you won't be disappointed with this pink beauty!