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Roasted squash, grape and walnut salad recipe

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Roasted squash and grapes add warmth to this winter salad that's packed with flavour and crunch. Crumble over Gorgonzola, if using, and drizzle in a tangy mustard dressing to serve. See method

Serves 4
Takes 55 mins, plus cooling
274 calories / serving
Gluten-free

Ingredients

1 medium butternut squash, deseeded and cut into 2cm thick slices
3 tbsp extra-virgin olive oil
200g red grapes
40g walnut pieces, roughly chopped
2 tbsp cider vinegar
2 tsp grainy mustard
1 rosemary sprig, leaves picked and finely chopped
80g curly kale, woody stems removed
80g pack butterhead salad
80g Tesco Finest Gorgonzola, cut into small chunks (optional)

Perfect with:

S. Pellegrino Sparkling Natural Mineral Water
Add a touch of sparkle to mealtimes.

Shop ingredients

If you don't have any butternut squash, try sweet potato

Each serving contains

Energy
1140kj
274kcal 14%
Fat
18g 26%
Saturates
2g 12%
Sugars
16g 18%
Salt
0.1g 2%

of the reference intake
Carbohydrate 21.5g Protein 4.9g Fibre 2.2g

Method

Preheat the oven to gas 7, 220°C, fan 200°C.
Toss the butternut squash and olive oil together on a large baking tray. Roast on middle shelf of the oven for 40-45 mins, tossing occasionally, until softened and lightly caramelised around the edges. Add the grapes to the tray for the final 20 mins of cooking and the walnuts for the final 5 mins. Set aside to cool for 10 mins.
Whisk together the remaining 2 tbsp oil, the cider vinegar, mustard and rosemary until evenly combined. Season to taste with freshly ground black pepper.
Add the kale to a large bowl or platter. Drizzle over half the dressing and, with clean hands, massage it into the kale, breaking down the tough fibres. Toss through the lettuce and top with the squash, grapes and walnuts. Finish with a final drizzle of the dressing and spoon over the gorgonzola, if you like.

See more Christmas recipes