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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.
Course Salad
Cuisine American
Keyword salad,
Prep Time 10 minutes
Servings 4
Calories 539kcal

Ingredients

  • 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

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.