Grape and Goat Cheese Salad with Honey Vinaigrette

It’s lovely to have a weekend away. An entire weekend of seeing new things.

Eating at new and exciting places for every meal.

Finding new inspiration.

Escaping your routine.

Walking new places.

Getting lost.

You know, shaking it up a little.

After a relaxing weekend of eating and drinking in Melbourne, it’s nice to be home.

Back to my bed. Back to my routine.

A routine of morning jogs, writing in the evenings, and lunchtime salads. My routine isn’t special, but I like having it to come home to. These are the simple things in my day that never fail to make me feel good.


Grapes are in season! The red ones have been particularly crunchy and sweet. I usually just keep a big bowl in the fridge and grab a handful of them in between meals. But I love using them in savory salads for extra texture and juiciness, too. I used a honey vinaigrette to compliment the fruit, nuts and cheese.

Red Grape and Goat Cheese Salad
(serves 2)
– 3-4 big handfuls of baby arugula, washed and dried
– 1 cup red grapes, cut in half
– 1/2 cup fresh basil leaves, finely shredded
– 1/4 cup of crumbled goat cheese
– 1/4 cup toasted coconut flakes
– 2 tablespoons toasted walnuts, chopped

Honey Vinaigrette
2 tablespoons olive oil
1 tablespoon good quality honey
1 tablespoon white wine vinegar
1 teaspoon toasted sesame seeds
1/2 teaspoon sea salt

Combine all salad ingredients in a large bowl.

Place all ingredients for the dressing in a jar with a lid. Shake it up well to make sure all that honey blends with the oil and vinegar.

Pour dressing over salad, toss well to combine. Serve immediately.


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