Roasted Grape and Butternut Squash Salad with Kale and Parmesan

November 18, 2014
3 Ratings
  • Serves 6
Author Notes

Everyday staples like spicy roasted butternut squash and baby kale leaves are an ideal base for less familiar ingredients like roasted black grapes, loads of Parmesan, and a mildly spiced mustard and sherry vinaigrette. —Elizabeth Stark

What You'll Need
  • For the vinaigrette:
  • 1 clove garlic, smashed and minced
  • 1 tablespoon sherry vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1/4 teaspoon paprika
  • 1 pinch sea salt
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons finely shredded Parmesan
  • For the salad:
  • 1 small butternut squash, trimmed, peeled, halved, and seeded
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon chipotle chili powder
  • 1/4 teaspoon chili pepper flakes
  • 1 pinch paprika
  • 1 pinch black pepper
  • 2 1/2 teaspoons extra-virgin olive oil, divided
  • 2 cups seedless black grapes
  • 8 ounces baby kale leaves
  • 1/4 cup shaved Parmesan
  1. In a medium bowl, whisk together the garlic, vinegar, Dijon, honey, paprika, and sea salt. Slowly whisk in the olive oil until emulsified. Fold in Parmesan and set aside.
  2. Preheat oven to 400° F. Line 2 large baking sheets with parchment paper. (If you have a large oven, you can make arrangements to roast everything at once; otherwise, it's best to roast the squash first and then the grapes after.)
  3. Slice the butternut squash into 1/2-inch thick wedges or triangles, as evenly as possible.
  4. In a small bowl, combine the sea salt, chili powder, chili flakes, paprika, and black pepper. Set aside.
  5. In a large bowl, toss butternut squash wedges with 2 teaspoons olive oil and most of the spice mixture. Arrange the wedges with plenty of room on the prepared baking sheets. Slide into oven and roast for 20 minutes, then use tongs to turn each wedge and slide the baking sheet back into the oven to roast for another 15 to 20 minutes more, or until squash is tender and edges are lightly browned. Set aside to cool.
  6. In the same bowl used for the squash, toss grapes with 1/2 teaspoon olive oil and the remaining spice mixture. Spread a fresh layer of parchment on your baking sheet of choice, arrange the grapes, and slide the sheet into the oven. Bake, shaking pan once or twice, for 8 to 10 minutes total, or just until the grapes start to burst.
  7. Toss kale leaves with half of the dressing and arrange on a platter. Tuck squash wedges throughout the kale, followed by the grapes. Scatter shaved Parmesan and then drizzle salad with with remaining vinaigrette. Serve warm or at room temperature.

See what other Food52ers are saying.

  • kellybolus
  • Lisa Press
    Lisa Press
  • Svetlana Pavelko
    Svetlana Pavelko
  • aargersi
  • Elizabeth Stark
    Elizabeth Stark
Elizabeth Stark, along with her husband Brian Campbell, chronicles her passion for simple, fresh recipes on the award-wining food blog Brooklyn Supper.

8 Reviews

Lydia June 26, 2022
love this salad! has become my winter staple for entertaining.
I omit the chilli flakes, as not everyone is a fan of spice, and it's still delicious.
kellybolus February 22, 2021
Amazing. There’s no reason not to make this.
Lisa P. January 2, 2015
Just made this for dinner. It was so yummy. Great mix of flavors and not hard to make.
Svetlana P. November 24, 2014
Absolutely delicious! Thank you so much for this recipe - my family loved it :-)
Elizabeth S. November 24, 2014
Thrilled to hear it, Svetlana! Thanks for sharing your recipe feedback.
aargersi November 20, 2014
Perfect! Have everything on hand so I am now making this tonight along with chili, cornbread, and Longhorn Football!
Elizabeth S. November 20, 2014
Sounds like a winning combination Abbie! Can I come over?
aargersi November 20, 2014
Absolutely! Put on your burnt orange fleece, get your horns up and head on over!!! HOOK 'EM!