Arugula Roasted Grape Salad with Maple Poppyseed Dressing

Step 1

Preheat oven to 400˚F. Line a sheet pan with foil. Set aside.

Step 2

Combine dried cranberries and water in a microwave-safe bowl or cup. Cover with plastic wrap and microwave on high for 30 seconds. Remove from microwave and set aside.

Step 3

For the roasted grapes, combine grapes, olive oil, balsamic vinegar and sugar on prepared sheet pan. Roast for 10-12 minutes or until shiny and glazed.

Step 4

Arrange arugula on a large platter or salad bowl. Top with the apples, craisins, pomegranate arils, roasted grapes and goat cheese. Drizzle lightly with Maple Poppyseed Dressing. Scatter with the Candied Pumpkin Seeds.