November 7th, 2024
Recipes
Warm Squash and Roasted Grape Salad
Valentina P
- Difficulty
•
- Time 60"
Right now, we're loving the combo of candied nuts, roasted grapes, and tangy cheese. When tossed with roasted butternut squash, warm brown rice, and a balsamic vinaigrette - it's surprisingly delicious. Serve this alongside roasted chicken or hearty veggie burgers for a filling meal.
How To MakeDiet Type: Classic
Shopping List
-
Salad
- 3 cups raw butternut squash, peeled and diced
- 1 cup cooked short-grain brown rice
- 1 cup seedless red grapes
- 1 ounce crumbled blue cheese (adjust to taste, Note 2)
- 1/2 tablespoon olive oil Pecans
- 3/4 cup pecans
- 1 tablespoon honey or maple syrup (optional) Vinaigrette
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons good quality balsamic vinegar
- 1 teaspoon dijon mustard
- 1/2 teaspoon honey (or maple syrup)
- salt and black pepper, to taste
Instructions
- Step 1: Preheat the oven to 350°F. Toss the pecans with the optional honey and stir well to coat (it will be sticky). Spread the pecans in a single-layer on a parchment-lined baking sheet. Leave some space between each nut to avoid clumping. Bake for 7 to 9 minutes, or until the nuts are toasted and fragrant. Remove the parchment from the hot baking sheet and let cool. Once cooled, carefully peel off the nuts and place in an airtight container on the counter.
- Step 2: Turn up the oven to 400°F. Spread the grapes on a lined baking sheet. Bake for 16 to 18 minutes, shaking the sheet occasionally to stir the grapes. They will blister and release juice some juices. Set aside.
- Step 3: Turn up the oven to 425°F. Toss the squash with the 1/2 tablespoon of olive oil and spread evenly on a baking sheet. Roast for 25 to 35 minutes or until fork tender, flipping over halfway through the cooking time.
- Step 4: Whisk together all vinaigrette ingredients. Set aside.
- Serve: Combine the squash, rice, pecans, grapes, and cheese. Add half of the vinaigrette and stir. Taste and adjust seasonings as desired. This is best served warm, with additional vinaigrette on the side.
Recipe Notes
Note 1: If using pre-roasted squash here, you'll need to use slightly less: 2.5 cups for every 3 cups raw. Note 2: Any robust flavored cheese may be substituted for blue cheese. Try firm brie, sharp white cheddar, or goat cheese. For a plant-based option, we like to use a soft nut-based cheese or non-dairy Boursin.
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Nutrition
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Warm Squash and Roasted Grape Salad
PT1H 3 cups raw butternut squash, peeled and diced 1 cup cooked short-grain brown rice 1 cup seedless red grapes 1 ounce crumbled blue cheese (adjust to taste, Note 2) 1/2 tablespoon olive oil 3/4 cup pecans 1 tablespoon honey or maple syrup (optional) 3 tablespoons extra-virgin olive oil 1 1/2 tablespoons good quality balsamic vinegar 1 teaspoon dijon mustard 1/2 teaspoon honey (or maple syrup) salt and black pepper, to taste Gluten Free Vegan 4 Servings
Ingredients:
