4 from 3 votes
Salad with Curried Butternut Squash and Roasted Grapes
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.
Servings:
4
Calories:
539 kcal
Course:
Salad
Cuisine:
American
Ingredients
- 1 butternut squash , peeled, halved, seeded, and cut into ½-inch cubes
- 1 cup red grape
- 2 tablespoons extra-virgin olive oil
- 3 ½ teaspoons curry powder , divided
- ⅛ teaspoon kosher salt
- ⅛ teaspoon black pepper freshly ground
- 1 cup pecans whole, shelled
- ¼ cup brown sugar
- 4 teaspoons water
- 2 tablespoons shallot minced
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons champagne vinegar
- 1 tablespoon orange juice fresh squeezed
- 8 cups butter torn
- 8 cups red leaf lettuce torn
- ¼ cup gorgonzola cheese or blue cheese, crumbled
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 539
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.