Spinach Salad With Roasted Grapes And Warm Balsamic Dressing Recipe

Name: Spinach Salad With Roasted Grapes And Warm Balsamic Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SALAD:; 1 pound Red Seedless Grapes Removed From Stems; 2 Tablespoons Olive Oil; 1/2 teaspoons Balsamic Dressing; 1/8 teaspoons Dried Basil; 1 pinch Salt And Pepper; 9 ounces, weight Bag Spinach, Washed; 1/4 cups Slivered Almonds; 1/4 cups Chopped Dates; 2 ounces, weight Diced Pancetta; 1/4 cups Freshly Shaved Parmesan Cheese; FOR THE WARM BALSAMIC DRESSING:; 1/4 cups Extra Virgin Olive Oil; 1 clove Garlic, Minced; 1/4 cups Balsamic Dressing; 2-1/2 Tablespoons Reserved Juices From Roasted Grapes

Servings: persons

FOR THE SALAD:
1 pound Red Seedless Grapes Removed From Stems
2 Tablespoons Olive Oil
1/2 teaspoons Balsamic Dressing
1/8 teaspoons Dried Basil
1 pinch Salt And Pepper
9 ounces, weight Bag Spinach, Washed
1/4 cups Slivered Almonds
1/4 cups Chopped Dates
2 ounces, weight Diced Pancetta
1/4 cups Freshly Shaved Parmesan Cheese
FOR THE WARM BALSAMIC DRESSING:
1/4 cups Extra Virgin Olive Oil
1 clove Garlic, Minced
1/4 cups Balsamic Dressing
2-1/2 Tablespoons Reserved Juices From Roasted Grapes

1
Preheat oven to 450 F.
2
Toss grapes in a medium bowl with olive oil, 1/2 teaspoon balsamic vinegar, basil and a pinch of salt and pepper. Place in a single layer on a medium-sized rimmed baking sheet. Put into the oven and roast, stirring occasionally for about 10 minutes. Remove from oven and let them cool slightly. Strain any pan drippings into a small bowl and reserve for dressing. Set grapes aside.
3
In a large salad bowl or in individual serving bowls toss togther spinach, almonds and dates.
4
Cook pancetta in a medium skillet over medium heat until crispy. Remove pancetta from skillet and set on a paper towel lined plate or bowl to remove any excess grease. Then add pancetta to salad. Remove any excess grease from skillet so you can make the dressing.
5
Add extra virgin olive oil to the skillet that the pancetta was cooked in. Heat oil over medium heat until hot. Add garlic and cook for about 30 seconds longer. Stir in reserved roasted grape pan drippings and balsamic vinegar and cook for 1-2 minutes longer until dressing slightly thickens. Remove from heat and ladle over salads or into a serving bowl. Top salad with shaved Parmesan cheese and serve with warm dressing.

402

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE SALAD:, 1 pound Red Seedless Grapes Removed From Stems, 2 Tablespoons Olive Oil, 1/2 teaspoons Balsamic Dressing, and more.

Yes, Spinach Salad With Roasted Grapes And Warm Balsamic Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spinach Salad With Roasted Grapes And Warm Balsamic Dressing

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