Roasted Grapes with Cashews, Quinoa and Thyme over Escarole Greens

Roasted grapes are nothing new. But they are special....and simple. Buy concord or red seedless, rinse, drizzle with olive oil and season with a bit of salt and roast 'em in the oven until they're shriveled up like a child's fingers who refuses to get out of the bath.

The result is grapes that are warm, sweet with a developed flavor you'll long for each winter. I've paired the roasted grapes with cashews, quinoa and fresh thyme. Each ingredient warm and homey. Lay them on a bed of escarole greens and you've found yourself the perfect winter salad.

About 10 minutes before the grapes are done roasting, I toss in a generous amount of cashews. This toasts and softens them up.

Fresh thyme is essential in this recipe. The herbiness plays well with the sweet roasted grapes and helps season the quinoa.

Because I had them on hand, I added fresh garden carrots to the quinoa mixture. A great last-minute choice. They were hearty and added more texture to the dish.

The salad needs no special dressing. Just a drizzle of good olive oil and my favorite white balsamic. The fresh greens, not quite bitter and super firm, hold up well to the warm and sweet salad mixture. It's the perfect balance. If you've never tried roasted grapes, start with this recipe. You'll love the burst of flavor that pops open in your mouth with each bite.

Roasted Grapes with Cashews, Quinoa and Thyme over Escarole Greens
by Becky of Project Domestication

Ingredients:
3 c. red or concord grapes, rinsed and patted dry
1/2 c. raw cashews
1 TB olive oil 
real salt or kosher salt

for quinoa and salad:
2 TB. olive oil
3-5 small carrots, diced
1/4 tsp. salt  
1/2 c. quinoa
1 c. water
1 TB. fresh thyme
2-4 c. escarole or mixed greens
good olive oil
white balsamic olive oil (my favorite)


Directions:
Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper or a silicone mat. (Alternatively just use a glass baking dish.) Then place grapes and toss with olive oil then season with a bit of salt. Place in oven and bake for 25-35 minutes, depending on the size of your grapes. When grapes look like they are almost done, add cashews and turn grapes.

While oven is preheating and grapes are roasting make quinoa. Rinse quinoa in a sieve under running water for a minute or so. Heat olive oil over medium heat until gloss. Cook carrots until semi-tender, adding salt and stirring. Then place quinoa in pan and cook for 1-2 minutes until quinoa smells nutty and toasts. Add water and bring to boil. Cover with lid and lower heat to low. Cook for 15 minutes, until all water is absorbed. Turn off heat and let sit for a five minutes then fluff.

Rinse and chop greens while grapes finish roasting. Toss grapes with quinoa mixture and add fresh thyme. Plate greens on plate and add quinoa-grape mixture. Drizzle with good olive oil and a splash of white balsamic vinegar. Serve immediately. It's yummy warm.

Yields: two lunch portions.
recipe inspired by Vintage Mixer


Other roasted grapes recipes you may like:
Roasted Grape and Walnut Wild Rice Pilaf on Vintage Mixer
Stuffed Pork Chops with Roasted Grapes on Foodie Crush
Roasted Grape, Blue Cheese and Honey Crostini on Two Peas and Their Pod
Roasted Grapes for Cheese Platters on The Kitchn
Roasted Grape, Goat Cheese & Honey Stuffed Sweet Potatoes on How Sweet It Is