Roasted Grape and Asparagus Salad

Roasted Grape and Asparagus Salad

Who else loves quick and easy lunches or dinners to make in the morning for later on in the day?! Look at all those waving hands and the chorus of "I do! I do!" This past week I threw this salad together one morning...it was so good I've made it several more times already!

The great thing about this one is that grapes are in season now - often on sale - and I've found some (relatively) inexpensive asparagus, too. That makes this a delicious and budget friendly salad to make…and it is soooo yummy!  

Roasted Grape and Asparagus Salad

• 1 ½ - 2 cups of salad mix

• 2 strips of cooked, crumbled bacon

• 4-5 spears of asparagus

• ½ cup grapes

• 1-2 Tablespoons olive oil

• Salt and pepper to taste

• granulated garlic, to taste

• 10-12 almonds halved (I used Smokehouse almonds)

• 2 Tablespoon blue cheese

• a little thinly sliced red onion

• 2 Tablespoons of your favorite Raspberry or Balsamic Vinaigrette

Preheat oven to 450 degrees. Place grapes and asparagus on baking sheet, drizzle both with olive oil and sprinkle salt and pepper to taste (yes, the grapes, too!). Sprinkle the granulated garlic only on the asparagus. 
 

Place in oven and roast for 15 to 20 minutes - less if you wish. Grapes should be almost crispy on the outside, but they should not burst. Asparagus should still have a bite to it and be bright green with a little crispiness. Let grapes and asparagus cool to room temperature and cut the asparagus diagonally into bite-sized pieces.


In the meantime, place salad mix in a bowl and top with bacon, almonds, blue cheese, and onions. Arrange the cooled grapes and asparagus on top. Drizzle salad with dressing and enjoy! 
 
I really like this salad for lunch on its own, but t would also be good as a side salad to dinner. It looks impressive and is so easy!

NOTE: This salad is great to use left over asparagus from the night before. If you do not have time to roast the grapes you can put them in raw or exchange them with Craisins.