Roasted squash, grape and walnut salad recipe
Roasted squash and grapes add warmth to this winter salad that's packed with flavour and crunch. Crumble over Gorgonzola, if using, and drizzle in a tangy mustard dressing to serve.
See method- Serves 4
- Takes 55 mins, plus cooling
- 274 calories / serving
- Gluten-free
Ingredients
- 1 medium butternut squash, deseeded and cut into 2cm thick slices
- 3 tbsp extra-virgin olive oil
- 200g red grapes
- 40g walnut pieces, roughly chopped
- 2 tbsp cider vinegar
- 2 tsp grainy mustard
- 1 rosemary sprig, leaves picked and finely chopped
- 80g curly kale, woody stems removed
- 80g pack butterhead salad
- 80g Tesco Finest Gorgonzola, cut into small chunks (optional)
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Shop ingredientsEach serving contains
- Energy
- 1140kJ 274.0kcal
- Fat
- 18g
- Saturates
- 2g
- Salt
- 0.1g
- Sugars
- 16g
of the Reference intake
Carbohydrate 21.5gProtein 4.9gFibre 2.2g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C.
- Toss the butternut squash and olive oil together on a large baking tray. Roast on middle shelf of the oven for 40-45 mins, tossing occasionally, until softened and lightly caramelised around the edges. Add the grapes to the tray for the final 20 mins of cooking and the walnuts for the final 5 mins. Set aside to cool for 10 mins.
- Whisk together the remaining 2 tbsp oil, the cider vinegar, mustard and rosemary until evenly combined. Season to taste with freshly ground black pepper.
- Add the kale to a large bowl or platter. Drizzle over half the dressing and, with clean hands, massage it into the kale, breaking down the tough fibres. Toss through the lettuce and top with the squash, grapes and walnuts. Finish with a final drizzle of the dressing and spoon over the gorgonzola, if you like.
- See more Christmas recipes
