You've never had a salad quite like this Roasted Grape Salad with Delicata Squash!
Roasted grapes give this salad a unique twist, using the juices from roasting in the vinaigrette!
Meanwhile, peppery arugula and nutty delicata squash provide a backdrop that make this hearty salad full of flavor.
Quick Look: Roasted Grape Salad
Ready In: 40 minutes
Servings: 4
Nutrition: 283 Calories
Main Ingredients: Arugula, delicata squash, black or purple grapes, walnuts, orange juice
Dietary Notes: Gluten free, Nut free (with adjustments), Dairy free (with adjustments)
Why You'll Love It: Roasted grapes make a sweet addition to this arugula and delicata squash salad that's perfect for holiday tables!
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Hearty: Arugula, delicata squash, and grapes make this salad hearty and filling. This is anything but a boring salad! If this caught your eye, try more hearty favorites like Roasted Beet & Butternut Squash Salad with Wild Rice or Arugula & Winter Squash Salad with Vanilla-Orange Vinaigrette.
Sweet: Roasted grapes - both the fruit and the juices add a decidecly sweet angle to this salad. If you're a sweet and savory fan, this one's for you!
Make it a meal: Add wild rice or quinoa to bulk out this salad into a hearty grain-based number! Or add chopped roasted chicken or leftover Dutch Oven Shredded Chicken to make it a protein-packed meal.
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Ingredients of note
Arugula: Peppery arugula makes a great partner for the sweetness of roasted grapes - similar to the balance in Watermelon Arugula Salad with Chili Honey Lime Dressing! I prefer to chop my arugula before tossing in a salad like this. Up to you whether you'd like to do the same.
Grapes: Preferably black grapes, if they are in season (typically late August to October). Otherwise, opt for purple grapes. They will be a little sweeter than black grapes, but delicious nonetheless in this salad.
Delicata Squash: These small, long squashes don't get enough love! With tender skin that's edible and decidedly easy to prepare, it has a nutty and slightly sweet taste that works oh-so-well in this salad.
Orange Juice: Fresh orange juice adds a little acidity to the dressing and prevents the sweet grape from taking over. It's a great way to brighten a salad, which I use for Wild Rice Salad with Chicken & Kale too! You can sub out for a bit more vinegar if needed.
See the recipe card for full information on ingredients and quantities.
Instructions
Most of the prep here is roasting the delicata squash and grapes in the oven - and if you time it right, most of it can be done within 20 minutes!
- Slice and prep delicata squash - Halve the delicata squash and scoop out the seeds. Slice into half moons about half an inch thick.
- Roast squash - Toss the squash in oil, salt, and pepper. Spread out on a baking sheet and roast at 450 degrees F for 10-12 minutes. Pop a heat-proof skillet witha little oil into the oven at the same time to heat up for the grapes.
- Add walnuts to toast - Once the timer beeps, stir the squash if you'd like and scatter the walnuts among the squash. Return to the oven for another 10 minutes.
- Roast grapes - Take the skillet out of the oven. Add the grapes and sage leaves - they should sizzle! - and stir to coat in oil. Return to the oven for 10 minutes.
- Make dressing - Meanwhile, make the dressing! Heat the orange juice in a saucepan over medium heat until it begins to boil, then reduce to a simmer. Simmer until reduced by about half, then remove from heat and whisk in the remaining ingredients. Once grapes are done and slightly cooled, pour any juices at the bottom of the skillet into the dressing, whisking to emulsify.
- Assemble salad - Add arugula, cooled squash, and cooled grapes to a large bowl. Toss with dressing to coat. Then top with chopped walnuts
Top tips from Chelsea
- Add grains. Want a heartier salad? Add a grain like wild rice! When testing this recipe, I tried out a version that incorporated about 1 ½ cups cooked wild rice, and while I loved the results, I published this version so it would make a better holiday side dish, not bulked up with extra carbs.
- Pair with protein. Poultry, steak, or pork make excellent mains to pair with this roasted grape and delicata squash salad! Keep your main simple, like Perfect Crispy Skillet Chicken Thighs or Grilled Pork Chops with Shallot Ghee, since there's a lot of interesting textures and flavors in the salad.
FAQs
Feel free to swap the arugula out for kale. I suggest massaging the kale with a teaspoon or two of olive oil to make it a little more tender.
You can also omit the arugula entirely if it's not your thing!
I've made this salad with wild rice before and loved the results! Simply prepare ¾ cup wild rice according to package directions and toss in with the rest of the salad.
You can try quinoa as well - the nutty flavor would likely work great with delicata squash, similar to Roasted Brussels Sprout Salad with Quinoa!
Arugula is pretty hardy, so it should keep for 3-5 days in the fridge. Make sure the grapes and squash are cooled slightly before adding to the arugula; if the arugula wilts from residual heat, it will get soggy in the fridge.
This recipe was written for black grapes, but I've used purple grapes as well with good results. Purple grapes seem to create more juices in my experience, so you'll end up with a sweeter dressing.
Yes, if you'd like! I've roasted red kuri squash for this salad before, and I think many different types of squash would work, like acorn and honey nut.
Serving suggestions
This salad makes an excellent side dish for holiday meals like Thanksgiving and Christmas.
Otherwise, this roasted grape salad makes a great side for lunches or dinner. Arugula keeps well in the fridge, so I've used this salad for meal prep.
I like serving this salad with Perfect Crispy Skillet Chicken Thighs or Easy Dutch Oven Shredded Chicken as protein options!
Pork chops and roasted salmon also make great protein additions.
More hearty harvest salad recipes
Love the idea of grains in salad? Try Wild Rice Salad with Chicken & Kale or Roasted Brussels Sprout and Quinoa Salad with Apple Dressing!
More fall and wintertime salads worth checking out include Fall Apple & Sweet Potato Salad with Kale and Warm Winter Kale Salad with Maple Vinaigrette.
Did you try this Roasted Grape Salad recipe? I'd love to hear what you think! Please leave a comment and rating or tag me on Instagram - I love your feedback.
Print📖 Recipe
Roasted Grape Salad with Delicata Squash
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Roasted
- Cuisine: American
- Diet: Gluten Free
Description
Roasted grapes give this arugula salad a unique twist, using the juices from roasting in the vinaigrette! If your roasted grapes don't produce a lot of juice, don't worry - the orange juice will provide plenty of fruity flavor for the salad.
Ingredients
For the salad:
- 2 large or 3 small delicata squash (about 3 lbs total), halved, seeded, and sliced ¼-inch-thick
- 3 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- 1 pound seedless grapes, preferably black (about 2-3 cups)
- 6-8 fresh sage leaves, chopped
- ½ cup roughly chopped walnuts
- 4 cups arugula
- ¼ cup chevre goat cheese, crumbled (about 2 ounces)
For the dressing:
- ½ cup fresh squeezed orange juice
- 2 teaspoons orange zest (from 1 orange)
- 2 tablespoons white wine vinegar
- 3 tablespoons olive oil
Instructions
- Roast squash. Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper. Add the delicata squash to the baking sheet and drizzle with 2 tablespoons olive oil, tossing to coat. Season with kosher salt and pepper, then spread in a single layer. Roast for 10-12 minutes, then scatter walnut pieces among the squash and return to the oven for another 8-10 minutes, until the walnuts are fragrant and the bottoms of the squash are golden brown.
- Roast grapes. Meanwhile, add 1 tablespoon olive oil to a 8- to 10-inch heatproof skillet, such as a cast iron skillet. Put the skillet in the oven to heat up for about 5 minutes. Add the grapes to the skillet, stirring to coat in oil, then transfer to the oven and roast for 10-12 minutes or until the grapes begin to shrivel and burst.
- Make dressing. While everything is roasting, heat a small saucepan over medium heat. Add the orange juice and simmer until reduced by about half. Remove from heat. Whisk in orange zest, white wine vinegar, and olive oil until smooth and emulsified. Finally, drizzle in the juices from the roasted grapes and whisk again until smooth.
- Assemble and serve. Add arugula to a large mixing bowl and toss with a little of the dressing and a pinch of kosher salt. Add the squash, toasted walnuts, and roasted grapes. Drizzle with more dressing and toads to coat. Serve warm with remaining dressing if desired. This salad keeps well in an airtight container in the fridge for up to 3 days.
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