Fall in Love with Grapes: Fall Salad with California Grapes and Gruyere Cheese

Disclosure: By posting this recipe I am entering a recipe contest sponsored by the California Table Grape Commission and am eligible to win prizes associated with the contest. I was not compensated for my time.

Fall Salad with California Grapes and Gruyere Cheese

Sure you enjoy California grapes straight off  the vine.  It’s my favorite way to eat them! But have you considered using grapes to add a colorfull twist and nutritional boost to some of your favorite fall snacks and recipes? You should know that grapes of all colors- red, black and green -are a natural source of beneficial antioxidants and other polyphenols. One serving of grapes (3/4 cup) contains only 90 calories, no fat, no cholesterol, and virtually no sodium and also provide potassium and are a good source of vitamin K. Because they are now at their peak (available every season May – January) it’s the perfect time to ‘fall in love with grapes’.  I am thrilled this sweet, satisfying fruit I have enjoyed all summer can also be part of my fall and winter healthy eating habits!

Those of you who follow my blog know I am a salad fan. Today I am posting my latest side salad creation that is simple, made with fresh ingredients and finished with a light vinaigrette.  Add chicken and you’ve got a meal.  After preparing this for the first time, I though, why has it taken me sooo long to realize California Grapes are an outstanding salad ingredient?! This is now one of my favorite salads to make for lunch or dinner. However, there is one caveat: make sure you buy enough grapes so there are plenty for eating off the vine and still some left for your salad. Enjoy! Please see the links at the bottom of this post to discover new ways you can make everything better this fall with  California Grapes!

Do you have a snack or recipe you make better with grapes?

IMG_fallsalad!!!

Fall Salad with California Grapes and Gruyere Cheese

 by Diane Boyd

Ingredients 

    for the roasted peppers

    • 2 whole yellow bell peppers

    for the salad

    • 1 head romaine lettuce
    • 1/2 head red leaf lettuce
    • 1 small red onion, thinly sliced
    • 2 roasted yellow bell peppers, cut into strips
    • 1 1/2 cups red California table grapes
    • 2 oz Gruyere cheese, shredded

    for the vinaigrette

    • 3 Tablespoons canola or olive oil
    • 2 Tablespoons white balsamic vinegar
    • 1/2 teaspoon salt
    • 1/2 teaspoon Dijon style mustard
    • 2 teaspoons sugar
    • fresh cracked sea salt and cracked black pepper to taste

    Instructions

    for the roasted peppers

    Preheat oven to 400 degrees F. Arrange peppers on a foil covered cookie sheet and place in oven. Roast peppers, turning occasionally for about 30 minutes, or until skins puff up and they are almost blackened. Remove from oven and place in a bowl covered with plastic wrap. Allow peppers to sweat for about 5 minutes. When they are cool enough to handle, peel and deseed them.

    for the vinaigrette

    Combine all ingredients from oil to sugar and mix well with a fork or mini whisk.

    for the salad

    In a large bowl combine both types of lettuce, romaine and red leaf. Add roasted peppers, red onion, and grapes. Season with cracked salt and black pepper, as desired. Add vinaigrette and toss well. Top with grated cheese. Serve immediately. (serves 4-6)

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