Today we’re talking movies! That’s right, it’s time for Food ‘n Flix, the club in which participants watch a movie and then make something delicious inspired by the movie. This month’s flick was A Walk in the Clouds and is hosted by my friend Wendy from A Day in the Life on the Farm.
A Walk in the Clouds takes place just after the war when two strangers meet. Victoria has found herself pregnant by a man who will not stick with her. Paul was hastily married before he was deployed and some of the shine has worn off. Paul offers to help Victoria and ends up deeply embroiled in family drama.
I actually loved this movie. Though it’s clear that Paul and Victoria are attracted to one another, he stays true to his marriage vows. I loved the family dynamic throughout the movie. And I totally wanted to harvest grapes and stomp on them…well until I started thinking about how nasty and unhygienic that probably is. Let’s not think about that, ‘kay?
The most inspiration in the movie comes from grapes (and wine), since much of the movie takes place in the family vineyard. Ultimately I was inspired by a scene near the end when there is an unexpected fire in the vineyard, potentially devastating the family.
Hubs told me I was getting a bit dark, getting inspired by a tragedy and all, but the resulting salad is delicious!
The roasted grapes bring an intense pop of sweetness that perfectly balances with the earthy spinach, tart balsamic, peppery basil, and salty cheese! Instead of dressing, the warm pan juices are poured over the salad for a sweet treat!
Plus, it’s just pretty!
Spinach Salad with Roasted Grapes
¾ cup red grapes
¼ yellow bell pepper, thinly sliced
1/8 small onion, sliced thin
1 ½ tsp balsamic vinegar
¾ tsp extra virgin olive oil
Salt & pepper
2 cups baby spinach
1 tbsp feta cheese, crumbled
1 tsp roasted sunflower seeds
2-4 basil leaves, cut chiffonade
Reserved pan juices from roasted grapes
Preheat oven to 425 degrees F.
Place the grapes, bell peppers, and onions onto a lined baking sheet. Drizzle with balsamic vinegar and olive oil. Season with salt and pepper.
Bake in the preheated oven for 10 minutes, stir, and cook for another 5 minutes or until the vegetables are soft and the grapes release some of their juices. Remove from the oven and cool for about 5 minutes.
Place the spinach in a bowl. Top with the roasted grape mixture, and sprinkle with feta, sunflower seeds, and basil. Drizzle the roasted grape pan juices over the salad and serve.
Makes 1 large salad.