Hetty McKinnon's Adult Waldorf Salad with Roasted Grapes | Two Jade Bowls

Ingredients

• 250 g red seedless grapes
• extra-virgin olive oil
• 2 tablespoons white balsamic vinegar
• 2 thyme sprigs, leaves picked
• about 2 cups arugula or kale (if using kale, remove stems and tear leaves)
• 1/2 cup Greek yogurt or vegan yogurt
• juice of 1/2 lemon
• 1 large pink apple, cored and thinly sliced
• 1 celery stalk, finely chopped
• 1 burrata or mozarella ball (about 8 oz), torn into large chunks
• salt and black pepper to taste
• 1 large egg white, beaten
• 1 tablespoon maple syrup
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon salt, plus extra for sprinkling
• 1 cup (125 g) pecans