Spinach salad with caramelized onions, roasted grapes and spiced almonds

Ingredients

3 medium onions, thinly sliced
4 tbsp. balsamic vinegar, divided use
1/4 tsp. ground cayenne
1/4 tsp. ground cumin
1/4 tsp. curry powder
1/4 tsp. ground cinnamon
1/4 tsp. sugar
2/3 cup roasted, unsalted almonds
2 tsp. orange juice (see tip)
3 cups red or black grapes
1 (5-oz.) package organic spinach
1 (5-oz.) package organic spring mix

Directions

Preheat oven to 375 degrees. Toss onions with 1 tbsp. of the vinegar on a baking sheet lined with parchment paper or foil. Roast for about 35 minutes, tossing halfway through, until onions are tender. Set aside.

While onions roast, combine spices in a bowl large enough to fit the leafy greens. Add nuts and orange juice. Toss well and pour into a small baking dish lined with parchment paper. Roast for about 10 minutes.

While nuts and onions are roasting, toss grapes with a pinch of salt and a splash of water in another medium-sized baking dish. Roast for about 20 minutes (note that skins may burst). Set aside.

In the same bowl you tossed the nuts, add spinach and spring mix. Toss with grapes and season to taste. Plate salad, garnish with onions and divide nuts equally among plates. Drizzle each salad with a few teaspoons of balsamic vinegar.

The Nutrition Professor's Shop Smart/Prep Smart Tips:

• If you would like to have orange juice available any time (for a recipe), keep a container of frozen orange juice concentrate (no other ingredients, just juice) in your freezer. I found one with a screw top that is perfect! Just remember the 3-to-1 water-to-concentrate ratio. For this recipe, because I needed 2 tsp. orange juice, I used 1/2 tsp. concentrate and 1 1/2 tsp. water. I have many other recipes that call for 1/4 cup of juice, so I mix 1 tbsp. concentrate with 3 tbsp. water. Super easy and convenient!
• Roasted grapes can also be tossed with cinnamon and enjoyed on toasted whole grain bread with a thin layer of almond butter or stirred into cooked grains like bulgur, farro or quinoa.

Serves 4 to 6

Recipe adapted by The Nutrition Professor from www.thedailymeal.com