September is National Whole Grains month and a perfect time to try something new. This salad features in-season roasted grapes, pepper arugula, creamy goat cheese, and the nutty whole grain sorghum.
Preheat oven to 250 degrees. Line a large baking sheet with parchment or foil. Place grapes and shallots on baking sheet and sprinkle lightly with olive oil, ¼ teaspoon salt, ¼ teaspoon pepper. Roast the shallots for about 1 hour until tender and caramelized. Remove shallots and set aside to cool. Continue to roast the grapes for another 1 ½ to 2 hours until caramelized and somewhat shriveled.
For the vinaigrette:
In a small bowl, combine the honey, Dijon mustard, and balsamic vinegar. Whisk until thoroughly combined. In a slow and steady stream, add the olive oil while whisking to combine. Season to taste with a pinch of Kosher salt and freshly ground pepper.
Salad assembly:
In a large salad bowl, add the roasted grapes, caramelized shallot, sorghum and arugula. Add the balsamic vinaigrette and toss to combine. Dot with crumble goat cheese and serve at room temperature. This salad is also wonderful served cold for leftovers the next day, as arugula is a hearty green that holds up well when refrigerated for a day or so.
Optional serving suggestion: this salad would be delicious with grilled chicken, roasted chicken sausages, or herb-crusted pork tenderloin.
Notes
You could certainly roast the grapes and shallots at a higher temperature to speed up the cooking process. However, I find that roasting at this low temperature for a longer time provides a more even caramelization for the produce, prevents the shallots from burning, and helps the grapes maintain their shape.