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
For the vinaigrette:
clove garlic, smashed and minced
extra-virgin olive oil
finely shredded Parmesan
For the salad:
small butternut squash, trimmed, peeled, halved, and seeded
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.
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.)
Slice the butternut squash into 1/2-inch thick wedges or triangles, as evenly as possible.
In a small bowl, combine the sea salt, chili powder, chili flakes, paprika, and black pepper. Set aside.
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.
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.
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.