Caramelized grapes and spicy walnut arugula salad with matzo crumbles

Enjoy the perfect blend of sweet caramelized grapes, spicy walnuts, and crunchy matzo crumbles in this refreshing arugula salad. A culinary delight!

Ingredients:

• 1 tablespoon olive
• 1 tablespoon vegetable or canola oil
• ½ teaspoon kosher salt
• 1 tablespoon turbinado sugar (Sugar in the Raw)
• 1¼ cups red seedless grapes (cut in half)
• 1 tablespoon olive
• 1 tablespoon vegetable or canola oil
• ½ teaspoon kosher salt
• 1 cup walnut pieces
• 1 cup crumbled matzo or lavash crackers (if not Passover)
• 1½ teaspoon roasted ground cumin (see Recipe Notes)
• 2 teaspoons smoked paprika
• ½ teaspoon ground allspice
• ½ teaspoon salt
• 1 head roasted garlic
• 2 teaspoons salt
• 6 tablespoons extra-virgin olive oil
• 3 tablespoons white wine vinegar
• 6 cups fresh bitter greens (such as watercress or baby arugula)
• ¼ teaspoon kosher salt
• 2 large yellow bell peppers (roasted, peeled, seeded, and cut into 1-inch strips (see Recipe Notes))
• ½ cup crumbled feta cheese (divided)
• 4 seedless Persian cucumbers (cut into ¼-inch dice, skin on)

Instructions:

1. Roast the grapes and walnuts: Preheat your oven to 190 °C. Pour 1 tablespoon of olive oil and 1 tablespoon of vegetable oil onto each of 2 rimmed baking sheets. Tilt them back and forth to evenly coat with the oil. Sprinkle half a teaspoon of salt over each sheet. Add turbinado sugar to one sheet. Place grapes on the sugared sheet, skin-side down, and walnuts with matzo or crackers on the other. Sprinkle cumin, smoked paprika, allspice, and salt over the walnuts and matzo or crackers. Gently toss with tongs to coat. Roast both sheets for about 5 minutes until grapes start to bubble without turning mushy and walnuts are fragrant without burning. (If preferred, walnuts and matzo or crackers can be roasted a day ahead and stored, uncovered).
2. Prepare the dressing: Combine mashed roasted garlic, salt, olive oil, and vinegar in a small bowl until mixture is well incorporated.
3. Make the salad: Place your greens in a large mixing bowl. Drizzle the dressing over the greens and toss gently to coat. Add a quarter cup of feta cheese and cucumbers, tossing gently again. Arrange roasted pepper strips on top. Sprinkle the remaining feta, crumbled matzo or crackers, and walnut mixture over the salad, then top with caramelized roasted grapes. Serve immediately.

Summary:

• Calories: 312 kcal
• Fat: 15 g
• Protein: 1 g
• Carbs: 47 g
• Potassium: 362 mg
• Magnesium: 14 mg