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Author Sara

Ingredients

  • 1 pound red seedless grapes
  • 1/2 cup your choice raw nuts and seeds I used cashews, sunflower seeds, and pumpkin seeds
  • 1/2 tablespoon coconut oil
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon paprika
  • pinch salt
  • 8 cups spring mix lettuce
  • 1 pound cooked chicken *see note
  • Citrus Vinaigrette
  • 2 tablespoons fresh orange juice about 1 large orange
  • 2 tablespoons raw apple cider vinegar
  • 4 tablespoons olive oil
  • 1 teaspoon raw honey
  • 2 teaspoons Dijon mustard

Instructions

  1. Roast the grapes in a 425 degree F oven on a lined baking sheet until softened (they will look wrinkled) about 30 minutes, tossing on the pan every 10 minutes.
  2. Meanwhile mix the nuts and seeds with coconut oil and spices to coat.
  3. Spread out on a lined baking sheet and toast in the oven until golden, about 10-15 minutes.
  4. Make the salad dressing by adding the dressing ingredients to a blender and blend until smooth.
  5. Add the dressing to a large bowl and coat the spring mix in the dressing.
  6. Top with roasted grapes, toasted nuts, and roasted chicken if desired.
  7. Serve immediately.

Recipe Notes

**to cook chicken. I take 1 pound chicken breast, add it to a baking dish, sprinkle with salt and pepper, and roast in the oven with the grapes until firm to the touch, about 20-25 minutes.
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