Can I substitute arugula?

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 3/4 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 !

How long does this salad keep in the fridge?

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.

What kind of grapes should I use?

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.

Can I use a different type of squash?

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.

Roasted Grape Salad with Delicata Squash

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

Units Scale

For the salad:

2 large or 3 small delicata squash (about 3 lbs total), halved, seeded, and sliced 1/4-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
1/2 cup roughly chopped walnuts
4 cups arugula
1/4 cup chevre goat cheese, crumbled (about 2 ounces)

For the dressing:

1/2 cup fresh squeezed orange juice
2 teaspoons orange zest (from 1 orange)
2 tablespoons white wine vinegar
3 tablespoons olive oil

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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.