Roasted Squash & Arugula Salad with Marinated Grapes & Shallot

Roasted Squash & Arugula Salad

with Marinated Grapes & Shallot

25 MIN
$11.99 Serves 2-4
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

This seasonal arugula salad showcases sweet, roasted delicata squash and juicy grapes—marinated alongside shallots in a duo of honey and sherry vinegar. You'll finish the salad off with a garnish of parmesan cheese and crunchy almonds.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    310 Cals (est.)
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fresh
ingredients
Roasted Squash & Arugula Salad with Marinated Grapes & Shallot
Title
  • 4 oz Red Seedless Grapes
  • 1 Shallot
  • ¼ cup Grated Parmesan Cheese
  • 1 Tbsp Sherry Vinegar
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 2 oz Arugula
  • 2 tsps Honey
  • 2 Tbsps Sliced Roasted Almonds
  • 1 Delicata Squash
time-saving
tips & techniques
step-by-step
instructions
Prepare & roast the squash
1 Prepare & roast the squash

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut off and discard the ends of the squash; halve lengthwise. Using a spoon, scoop out and discard the pulp and seeds, then cut crosswise into 1/2-inch pieces. Place on the sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients
2 Prepare the remaining ingredients

Meanwhile, in a large bowl, combine the honey (kneading the packet before opening), vinegar, and 1 tablespoon of olive oil. Peel and thinly slice the shallot. Halve the grapes. Add the sliced shallot and halved grapes to the bowl of dressing and toss to combine. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Make the salad & serve your dish
3 Make the salad & serve your dish

To the bowl of marinated grapes and shallot, add the arugula; season with salt and pepper. Toss to coat. Serve the salad topped with the roasted squash, cheese, and almonds. Enjoy!

Tips from Home Chefs

Prepare & roast the squash
1 Prepare & roast the squash

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut off and discard the ends of the squash; halve lengthwise. Using a spoon, scoop out and discard the pulp and seeds, then cut crosswise into 1/2-inch pieces. Place on the sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients

Meanwhile, in a large bowl, combine the honey (kneading the packet before opening), vinegar, and 1 tablespoon of olive oil. Peel and thinly slice the shallot. Halve the grapes. Add the sliced shallot and halved grapes to the bowl of dressing and toss to combine. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Prepare the remaining ingredients
Make the salad & serve your dish
3 Make the salad & serve your dish

To the bowl of marinated grapes and shallot, add the arugula; season with salt and pepper. Toss to coat. Serve the salad topped with the roasted squash, cheese, and almonds. Enjoy!

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