For many, the hallmark of the holiday season is time with cherished loved ones, and there are few better places to spend those special moments together than gathered around a beautiful seasonal spread. By adding a little creative flair to the menu, and a signature ingredient like grapes, you can elevate any dish.

Available into January and perfect for the holiday season, fresh Grapes from California can add a crisp, juicy burst of flavor to salads like this Lemony Grapes and Greens Salad or take advantage of the versatility of grapes by roasting them to intensify the flavor of an appetizer such as Balsamic-Roasted Grape and Burrata Crostini.

Balsamic-Roasted Grape and Burrata Crostini

Prep time: 15 minutes

Cook time: 30 minutes

Servings: 8

• 3 cups red or black Grapes from California
• 1/4 cup white or traditional balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon sea salt
• 8 ounces burrata cheese
• 3 tablespoons roasted, salted pistachio kernels, coarsely chopped
• fresh basil, snipped
• 24 soft or toasted baguette slices

Preheat oven to 425 F and line baking sheet with large piece of foil; fold in sides slightly to form rim.

Place grapes on foil and top with vinegar, olive oil, and sea salt. Stir lightly to coat grapes. Roast for 30 minutes, stirring every 10 minutes. Let cool slightly.

Place cheese in a decorative shallow bowl and top with grapes. Sprinkle with pistachios and basil. Serve with baguette slices.

Nutritional information per serving: 290 calories; 11 g protein; 35 g carbohydrates; 12 g fat (37% calories from fat); 5 g saturated fat (16% calories from saturated fat); 20 mg cholesterol; 390 mg sodium; 1 g fiber.

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Lemony Grapes and Greens Salad



Prep time: 25 minutes

Servings: 6

Lemon Vinaigrette:

• 1/4 cup extra-virgin olive oil
• 3 tablespoons lemon juice
• 1 tablespoon honey
• 2 teaspoons spicy brown or stone-ground mustard
• 1 garlic clove, minced
• 1/8 teaspoon sea salt
• 1/8 teaspoon pepper

Salad:

• 10 cups mixed torn greens (endive, watercress, frisee, or butter lettuce)
• 1 1/2 cups halved Grapes from California
• 1/2 cup slivered red onion
• 1 large firm but ripe avocado, peeled, pitted and diced
• 1/3 cup roasted, salted pistachio kernels

To make lemon vinaigrette: In a small bowl, whisk olive oil, lemon juice, honey, mustard, garlic, salt, and pepper.

To make salad: In large bowl, mix greens, grapes and onion. Drizzle with dressing and toss well to coat. Add avocado and toss lightly. Sprinkle with pistachios.

Nutritional information per serving: 230 calories; 4 g protein; 19 g carbohydrates; 17 g fat (67% calories from fat); 2.5 g saturated fat (10% calories from saturated fat); 0 mg cholesterol; 130 mg sodium; 5 g fiber.

Find more recipes and inspiration to elevate your holiday menu at grapesfromcalifornia.com.