Roasted Squash & Arugula Salad with Marinated Grapes & Shallot

Roasted Squash & Arugula Salad

with Marinated Grapes & Shallot

25 MIN
$12.99 2-4 Servings
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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
  • 1 Delicata Squash
  • 2 oz Arugula
  • 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 tsps Honey
  • 2 Tbsps Sliced Roasted Almonds
step-by-step
instructions
1 Prepare & roast the squash

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. 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, peel and thinly slice the shallot. Halve the grapes. In a large bowl, whisk together the honey, vinegar, and 1 tablespoon of olive oil. Add the sliced shallot and halved grapes; 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.

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, parmesan, and almonds. Enjoy!

Tips from Home Chefs

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Roasted Squash & Arugula Salad

1 Prepare & roast the squash

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. 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, peel and thinly slice the shallot. Halve the grapes. In a large bowl, whisk together the honey, vinegar, and 1 tablespoon of olive oil. Add the sliced shallot and halved grapes; 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.

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, parmesan, and almonds. Enjoy!

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