Roasted Grape and Blue Cheese Salad

The combo of roasted grapes and blue cheese with the crunch of sunflower seeds is s show stopper for sure! Pro tip: Make extra grapes to snack on, or you won’t have any left for the salad.

1 cup red grapes
2 sprigs thyme
¼ cup sunflower seeds, shelled
1 TBSP maple syrup
4-5 cups seasonal greens (arugula, spinach, escarole, radicchio, etc..)
8-10 basil leaves
¼ cup olive oil
2 TBSP balsamic vinegar
2 TBSP blue cheese
Salt
Smoked sea salt
Black pepper

1. Preheat an oven to 375F.  Place the grapes on a sheet pan; lightly oil and season with salt. Toss in the thyme and bake for 20 minutes. Grapes will be plump and slightly browned. 

2. Heat a pan on medium heat. Add the sunflower seeds and continue tossing them until fragrant 5 minutes, add maple syrup, cook for 1 minute, then empty the mixture out onto a plate to cool.

3.Toss the greens and basil in oil and vinegar. To serve, place the dressed greens on individual plates and top with the roasted grapes, seeds and cheese. Sprinkle smoked salt and black pepper over the top to finish