Salad with Curried Butternut Squash and Roasted Grapes

Name: Salad with Curried Butternut Squash and Roasted Grapes
Yield: 4 serving
Ingredients: 1 butternut squash; 1 cup red grapes; 2 tablespoons extra-virgin olive oil; 3 ½ teaspoons curry powder; ⅛ teaspoon kosher salt; ⅛ teaspoon freshly ground black pepper; 1 cup whole shelled pecans; ¼ cup brown sugar; 4 teaspoons water; 2 tablespoons minced shallot; 3 tablespoons extra-virgin olive oil; 2 tablespoons champagne vinegar; 1 tablespoon fresh squeezed orange juice; 8 cups Torn butter and red leaf lettuce; ¼ cup crumbled gorgonzola cheese

User Reviews

4.0

3 reviews

Good

Servings
4
Calories
539 kcal
Course
Salad
Cuisine
American

Salad with Curried Butternut Squash and Roasted Grapes

Iris Warren

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This vibrant salad is full of awesome textures and flavors, comes together easily, and is super versatile. It's a light but filling meal on its own, but you could easily add grilled chicken, salmon, or chickpeas for extra protein.

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Ingredients

Servings

1 butternut squash , peeled, halved, seeded, and cut into ½-inch cubes
1 cup red grapes
2 tablespoons extra-virgin olive oil
3 ½ teaspoons curry powder , divided
⅛ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
1 cup whole shelled pecans
¼ cup brown sugar
4 teaspoons water
2 tablespoons minced shallot
3 tablespoons extra-virgin olive oil
2 tablespoons champagne vinegar
1 tablespoon fresh squeezed orange juice
8 cups Torn butter and red leaf lettuce
¼ cup crumbled gorgonzola cheese , or blue cheese

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Instructions

Preheat the oven to 425°F.
Add the butternut squash and grapes to a large sheet pan. Drizzle with olive oil and season with 1 ½ teaspoons of the curry powder, and ⅛ teaspoon each of salt and pepper. Use your hands to gently toss the squash and grapes so they are evenly coated, and arrange them in an even layer. Place in the oven to roast for about 15-20 minutes, or until squash is golden brown and bottoms are caramelized, and the grapes are plump and jammy. Taste and add more salt or pepper if desired.
Caramelize the pecans. Heat a medium-sized skillet over medium heat. Add the brown sugar and water, and bring to a boil. Reduce the heat to medium-low, add the pecans, stir, and cook for about 3-4 minutes. Transfer the pecans to a plate or sheet pan, spread them out, and let them cool (they will harden as they cool).
Make the vinaigrette. To a medium-sized bowl or jar, add the olive oil, shallot, champagne vinegar, orange juice, remaining 2 teaspoons of curry powder, and salt and pepper (to taste). Whisk well or shake to emulsify.
Assemble the salad. Add the washed, torn lettuces to a large bowl and toss with the vinaigrette. Top with roasted squash and grape mixture, the candied pecans, and crumbled gorgonzola cheese. Taste and add more salt and pepper if desired.

Nutrition Information

Show Details

Calories 539kcal (27%) Carbohydrates 50g (17%) Protein 8g (16%) Fat 38g (58%) Saturated Fat 5g (25%) Polyunsaturated Fat 8g Monounsaturated Fat 24g Cholesterol 5mg (2%) Sodium 174mg (7%) Potassium 1164mg (33%) Fiber 8g (32%) Sugar 26g (52%) Vitamin A 23362IU (467%) Vitamin C 47mg (52%) Calcium 207mg (21%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 539 kcal

% Daily Value*

Calories	539kcal	27%
Carbohydrates	50g	17%
Protein	8g	16%
Fat	38g	58%
Saturated Fat	5g	25%
Polyunsaturated Fat	8g	47%
Monounsaturated Fat	24g	120%
Cholesterol	5mg	2%
Sodium	174mg	7%
Potassium	1164mg	25%
Fiber	8g	32%
Sugar	26g	52%
Vitamin A	23362IU	467%
Vitamin C	47mg	52%
Calcium	207mg	21%
Iron	4mg	22%