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Yia-Yia’s Roasted Grape, Squash & Almond Salad

with Feta-Champagne Vinaigrette

Cooking time

25 minutes

Servings

2/4

Calories

730 /serving

Yia-Yia’s Roasted Grape, Squash & Almond Salad

with Feta-Champagne Vinaigrette

We’ve selected all the elements for a salad that’s brimming with texture. You’re going to roast the grapes to focus their sweetness, the cubes of butternut squash to soften them up and the almonds to get them crackling. Swirl them with nibble-worthy pearl couscous, beautifully dressed with crumbled feta, scallions and a celebratory splash of champagne vinegar.

We will send you:

100g Grapes
200g Diced butternut squash
2 Scallions
1 Head of curly leaf lettuce
30ml Champagne vinegar
25g Almonds
165g Multicoloured pearl couscous
30g Feta
9g Lemony Dill & Marjoram spices (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, sunflower oil, lemon flavour, chili pepper, bay leaf, lemon oil)

Contains: Almonds, Milk, Sulphites, Wheat

You will need:

Medium pot
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper

Total Fat
31 g

Saturated Fat
5 g

Sodium
470 mg

Total Carb
98 g

Sugars
17 g

Protein
20 g

Fibre
10 g

Preparation

Start the squash

Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. On a lined sheet pan, toss the squash with a drizzle of oil, ⅔ of the spices and S&P. Roast, 12 min., until partially cooked.

Finish the squash, grapes & almonds

Meanwhile, pick the grapes off the stems. In a small bowl, combine the grapes, almonds (roughly chop if whole), a drizzle of oil, the remaining spices and S&P. When the squash is partially cooked, remove from the oven, stir and add the grapes and almonds. Roast, 6 to 10 min., until the grapes and squash are tender and the almonds have browned.

Boil the couscous

Meanwhile, add the couscous to the pot of boiling water; stir gently to separate. Boil, 8 to 10 min., until tender. Drain and rinse. Transfer to a bowl and toss with a drizzle of oil to prevent clumping; season with S&P.

Mise en place

Meanwhile, separate the lettuce leaves; tear the leaves. Thinly slice the scallions crosswise. Crumble the feta.

Make the salad

In a large bowl, combine the feta, vinegar, ½ the scallions, 3 tbsp oil (double for 4 portions) and S&P. Add the lettuce, couscous, squash, grapes and almonds; toss well.