Waldorf-esque Salad with Roasted Grapes

The venerable Waldorf salad gets a thoroughly modern makeover in this vibrant salad. 1⁄2 bunch of kale, stems removed and leaves torn Extra-virgin olive oil

Sea salt

9 ounces red seedless grapes 2 tablespoons white balsamic

vinegar

Leaves from 2 thyme sprigs

1 large egg white, beaten 1 tablespoon maple syrup 1⁄4 teaspoon ground cinnamon 1⁄2 teaspoon sea salt, plus extra for sprinkling

1 cup pecans

1⁄2 cup Greek yogurt

Juice of 1⁄2 a lemon

1 large red apple (such as Red Delicious or Fuji), cored and thinly sliced

1 celery stalk, finely chopped 1 burrata or mozzarella ball (about 8

ounces), torn into large chunks Black pepper Instructions:

Heat the oven to 375 degrees. Place the kale in a large bowl, drizzle with some olive oil and sprinkle with sea salt. Massage the kale to soften the leaves. Leave to sit for 10 minutes.

Place the grapes on a baking sheet, drizzle with some oil and the white balsamic, season with sea salt and sprinkle in the thyme leaves. Toss to coat the grapes. Roast for 10 minutes,

until the grapes are starting to burst. Remove from the oven and set aside.

Reduce the oven temperature to 300 degrees and line another baking sheet with parchment paper.

Combine the egg white, maple syrup, cinnamon and a pinch of sea salt in a medium bowl. Add the pecans and toss to coat well. Lay the pecans out on the prepared baking sheet in a single layer and bake in the oven for 40 minutes, turning every 15 minutes, until the nuts are golden. Remove from the oven and sprinkle with sea salt.

Combine the yogurt and lemon juice. Place the kale, apple and celery in a large bowl and add the yogurt mixture, along with a generous drizzle of olive oil and a pinch of sea salt. Toss everything together.

To serve, arrange the kale and apple mixture on a serving platter, top with the roasted grapes and all their pan juices, dot with the burrata or mozzarella and scatter the candied pecans. Finish with a final drizzle of olive oil and another pinch of sea salt and black pepper.

Makes 4 servings Per serving:

437 calories, 23 g fat (5 g saturated fat), 14 mg cholesterol, 218 mg sodium, 39 g carbohydrates, 6 g dietary fiber, 27 g sugar, 26 g protein