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.
Meanwhile mix the nuts and seeds with coconut oil and spices to coat.
Spread out on a lined baking sheet and toast in the oven until golden, about 10-15 minutes.
Make the salad dressing by adding the dressing ingredients to a blender and blend until smooth.
Add the dressing to a large bowl and coat the spring mix in the dressing.
Top with roasted grapes, toasted nuts, and roasted chicken if desired.
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. 3.4.3177