Like, I basically spaced off that they existed for about a year. I just kind of forgot about them. They never crossed my mind when planning ingredients for a big salad. They never made it into my shopping bag. I’m pretty sure they never made it into my mouth for nearly a year, save for (ahem) a few glasses of wine.
How did I forget about grapes?!?
Please tell me I’m not the only one who completely spaced off the existence of a delightful food for awhile. (And even if not, you can just pretend so I don’t feel crazy.)
Anyway, big dramatic grape story aside, you can probably guess that this wave of fruit amnesia finally lifted and this story had a happy ending when my eyes landed on a beautiful bunch of red seedless grapes at the store a few weeks ago. And something clicked and I finally saw them. And then immediately started craving their sweet, crisp, pop-able, grapey goodness. And then this beautiful salad happened when I came home with — oh — about 5 pounds of grapes. You know, to make up for lost time. With me. And the grapes.
And let me tell you, it was grape-a-licious.
I feel like salad photos are always a bit like Where’s Waldo puzzles for me. I always want to play detective and see if I can spot the red and white hat ingredients before they’re listed. Can you see them all?
Well, let’s just dive into it. Because they make for a heck of a yummy combination when tossed together to make a salad.
arugula (fresh, peppery, and still my all-time favorite salad green)
grapes galore (I went for multicolor using halved red and green seedless grapes)
avocado (because I can’t seem to make a salad without it)
goat cheese (or any soft cheese)
toasted walnuts (or pecans, or whatever nut sounds good)
red onion (thinly sliced, and also quite pretty)
not pictured: white balsamic vinaigrette (made with my favorite white balsamic vinegar, but you could also use traditional vinegar)
If you want to add in some extra protein, I recommend adding in either:
If you want to make it vegan:
just nix the goat cheese, and add in a tablespoon or two of nutritional yeast or vegan cheese if you’d like
or just don’t even worry about adding cheese (the salad stands well on its own without it)