This is a fresh dinner idea filled with delicious local flavours. The Ontario Jupiter™ Grapes and beets provide a sweet and earthy taste that compliments the salty goat cheese and the tangy light dressing.
| 2 cups (500 mL) | Ontario Jupiter™ Grapes |
| 1 tbsp (15 mL) | balsamic vinegar |
| 2 tsp (10 mL) | vegetable oil, divided |
| 1/2 tsp (2 mL) | salt, divided |
| 2 cups (500 mL) | sliced golden and red beets |
| 1 tbsp (15 mL) | apple cider vinegar |
| 1 tbsp (15 mL) | vegetable oil |
| 2 tsp (10 mL) | honey |
| 1/4 tsp (1 mL) | garlic powder |
| 8 cups (2L) | baby arugula |
| 1/2 cup (125 mL) | goat cheese |
| 1/2 cup (125 mL) | pecan halves |
| 4 | grilled chicken breasts |
Preheat oven to 400°F (200°C). Place grapes on a parchment-lined baking sheet. Toss with balsamic vinegar, 1 tsp (5 mL) oil and 1/4 tsp (1 mL) salt. Cook for 5 minutes.
On a separate parchment-lined baking sheet, toss red and golden beets in the remaining 1 tsp (5 mL) oil and 1/4 tsp (1 mL) salt. Cook for 20 minutes.
Dressing: In a small bowl, whisk together apple cider vinegar, oil, honey and garlic powder.
Split all ingredient evenly between 4 small bowls. Layer baby arugula, beets, grapes, goat cheese and pecans. Top each bowl with sliced chicken breast and drizzle with dressing.
Calories 335 | Total Fat 14.9 g | Saturated Fat 3.1 g | Cholesterol 79 mg | Sodium 478 mg | Potassium 940 mg | Carbohydrates 21.5 g | Fibre 3.2 g | Total Sugars 18.3 g | Protein 29.8 g | Calcium 113 mg | Iron 2 mg
Calories 335
Total Fat 14.9 g
Saturated Fat 3.1 g
Cholesterol 79 mg
Sodium 478 mg
Potassium 940 mg
Carbohydrates 21.5 g
Fibre 3.2 g
Total Sugars 18.3 g
Protein 29.8 g
Calcium 113 mg
Iron 2 mg