Sweet and juicy roasted grapes, nutty brown rice, toasted sunflower seeds, and peppery arugula are tossed in a tangy, thyme-infused balsamic vinaigrette. The result is a salad that's hearty, filling, and incredibly satisfying.
Course: Salad, Side
2cupsseedless red grapes, rinsed and stemmed
1large shallot, peeled and sliced into 1/4-inch-thick rounds
2heaping cups (5 ounces) baby arugula
2cupscooked short grain brown rice*
2tablespoonsraw sunflower seeds
1/4cupcold-pressed olive oil
1teaspoonfresh thyme leaves(optional)
Freshly ground black pepper, to taste
Preheat oven to 400F. Line a small baking tray with parchment paper.
Spread the grapes and shallots out over the lined baking tray. Bake for 25 minutes or until the grapes are just barely beginning to wrinkle and the shallots have softened and turned golden, stirring about halfway through baking. Let cool slightly. They'll continue to wrinkle and soften as they cool.
Meanwhile, make the balsamic-thyme vinaigrette by vigorously whisking together the olive oil, balsamic vinegar, garlic, thyme leaves (if using), sea salt, and black pepper until emulsified.
Add the grapes, shallots, arugula, brown rice, and sunflower seeds to a large serving bowl. Pour the dressing over the salad and toss to coat. Serve immediately.
*If you're preparing this salad ahead of time, simply hold off on adding the arugula until you're ready to serve it.