An elegant and unique spring salad with roasted grapes, feta, and matzo crumbles, this is perfect for Passover but it can be eaten anytime.
Matzo makes for totally unique salad crumbles! This vegetarian salad is a not only a perfect lunch entree for four, but it is a very special starter for six for any meal in late winter or spring. While this is Passover ready, you can eat it any time. 
Caramelized Grapes and Spicy Walnut Arugula Salad with Matzo Crumbles
Description
An elegant and unique spring salad with roasted grapes, feta, and matzo crumbles, this is perfect for Passover but it can be eaten anytime.
Ingredients
Caramelized Grapes:
- 1 tablespoon olive
- 1 tablespoon vegetable or canola oil
- ½ teaspoon kosher salt
- 1 tablespoon turbinado sugar (Sugar in the Raw)
- 1¼ cups red seedless grapes (cut in half)
Crumbles:
- 1 tablespoon olive
- 1 tablespoon vegetable or canola oil
- ½ teaspoon kosher salt
- 1 cup walnut pieces
- 1 cup crumbled matzo or lavash crackers (if not Passover)
- 1½ teaspoon roasted ground cumin (see Recipe Notes)
- 2 teaspoons smoked paprika
- ½ teaspoon ground allspice
- ½ teaspoon salt
Dressing:
- 1 head roasted garlic
- 2 teaspoons salt
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons white wine vinegar
Salad:
- 6 cups fresh bitter greens (such as watercress or baby arugula)
- ¼ teaspoon kosher salt
- 2 large yellow bell peppers (roasted, peeled, seeded, and cut into 1-inch strips (see Recipe Notes))
- ½ cup crumbled feta cheese (divided)
- 4 seedless Persian cucumbers (cut into ¼-inch dice, skin on)
Instructions
- Roast the grapes and walnuts: Preheat the oven to 375ºF. Drizzle 1 tablespoon olive oil and 1 tablespoon vegetable oil over each of 2 rimmed baking sheets. Tilt each gently to spread the oil. Sprinkle ½ teaspoon salt over each sheet. Sprinkle the turbinado sugar over one of the sheets. Arrange the grapes, skin-side down, on the tray with the sugar. Arrange the walnuts and matzo or crackers on the other and sprinkle evenly with the cumin, smoked paprika, allspice and salt on the other tray and, with tongs, gently toss to coat. Roast both sheets for 5 minutes, until the grapes begin to bubble but are not mushy or burned, and the walnuts are fragrant but also not burned. (If you wish, the walnuts and matzo can be roasted a day in advance, in an uncovered container).
- Make the dressing: Mash and mix the roasted garlic, salt, olive oil, and vinegar in a small bowl until well blended.
- Make the salad: Place the greens in a large mixing bowl. Drizzle the salad dressing over them and toss gently. Add ¼ cup of the feta cheese, the cucumbers, and toss gently. Place the roasted pepper strips on top. Scatter the remaining feta and the crumbled matzo or crackers and walnut mixture over the top, and then top with the caramelized roasted grapes. Serve Immediately.
Notes
To toast spices, pour the ground or whole seeds into a frying pan or cast-iron skillet and set over medium heat. Toast for 10 to 20 seconds, or up to 1 minute, until fragrant. Watch carefully so the spices do not burn.
To roast peppers, preheat the oven to 350°F. Rub each pepper lightly with a little olive oil, place on a baking sheet, and roast for 50 minutes to 1 hour, until tender but not brown. If you have gas stovetop, you can put the oiled peppers right on the grates of the hottest, highest flame you have and allow it to blacken all round, turning them occasionally with large tongs and working in batches as necessary. Whichever way you cook them, place the warm peppers into a bowl and cover with plastic wrap. Cool to room temperature. Peel off the skin. Cut and remove the stems and seeds. It’s fine if there is a little burned skin left on the peppers. Do not rinse the peppers. Proceed as the recipe instructs.
- Category: Main, Side
