Then, Mother Nature got confused and summer-like temperatures re-emerged. I’m not complaining. I’ll take as many sunny and 80 degree days that she wants to give me.
With those warmer temperatures came a salad craving, so yesterday I scoured the fridge to see what I could come up with. I had the right ingredients for a tasty salad: baby spinach leaves, grapes, feta, and walnuts.
I wanted something a little different though, and thought roasting the grapes would make this a decidedly fall salad. It was a good choice, as roasting fruit brings out so much flavor and concentrates the sweetness.
The grapes, tossed first in a little olive oil and balsamic vinegar, become extra sweet and tangy. When the warm grapes are combined with the feta, toasted walnuts, and spinach, the spinach leaves become a little wilted and no extra dressing is needed.
I gobbled this salad up faster than a hungry pregnant lady in her third trimester (oh wait…that’s me!) and wished I had more. Try it. You’ll see what I mean.Print