Spinach salad with blistered grapes, salted radishes, and mint vinaigrette

Happy Tuesday Veg Worlders!

What an eventful past few weeks it’s been. After finding out that I matched with the Minneapolis VA Dietetic Internship at the beginning of April, it’s been a whirlwind of excitement, planning, thesis writing, and final school assignments. I am beyond excited to begin the next chapter of my journey to becoming a registered dietitian nutritionist, but know that there is still lots for me to finish in Philly! No better way to power through my last month of graduate school than with some fueling meals.

Leading me to today’s recipe- a tasty combination of spring’s best flavors. Hidden between nutritious spinach leaves, I’ve thrown in a sweet and zesty combination of flavors, perfectly complemented by fresh mint.

Spinach Salad with Blistered Grapes, Salted Radishes, and Mint Vinaigrette
Blistered Grapes 2

For the salad:
2 cups raw spinach
1/4 cup sunflower seeds

For the blistered grapes:
2 cups red grapes (you’ll have some left over!)
Pinch of sugar
Pinch of sea salt
1 tablespoon extra-virgin olive oil

For the salted radishes:
3 small radishes, cleaned and trimmed
1 tablespoon extra-virgin olive oil
1/4 teaspoon sea salt (or more to taste)

For the mint vinaigrette:
1 tablespoon extra-virgin olive oil
1 teaspoon dijon mustard
1 tablespoon lemon juice
1/2 clove garlic, pressed or finely chopped
2 teaspoons fresh mint, finely chopped
Blistered Grapes 1.JPG

Prepare raw ingredients for salad in a large bowl. In a medium saute pan, heat olive oil over medium heat and drop in grapes. Add sugar and salt and stir occasionally, leaving the grapes to blister for about 5 minutes (or until they are slightly brown).
Meanwhile, prepare radishes by slicing thinly with a mandoline (or knife- but be careful!). Mix in small bowl with olive oil and sea salt. Set aside.
Prepare the vinaigrette by whisking ingredients together.

When grapes are finished, combine ingredients and drizzle with dressing. You may want to serve the grapes cold by refrigerating them for 20-30 minutes before you serve the salad.

This makes about 1 large portion, so be sure to double or triple the ingredients for more than 1 person.