Yia-Yia’s Roasted Grape, Squash & Almond Salad
with Feta-Champagne Vinaigrette
Cooking time
25 minutes
Servings
2/4
Calories
780 /serving
For this ode to Greek grandmothers, you’re going to roast three things: grapes to focus their sweetness, butternut squash for softness, and almonds to create some crackle. Swirled with nibble-worthy pearl couscous, it’s beautifully dressed with feta, scallion and a splash of champagne vinegar.
We will send you:
- 1 Scallion
- 100g Grapes
- 1 Head of lettuce
- 200g Diced butternut squash
- 25g Almonds
- 165g Multicoloured pearl couscous
- 30ml Champagne vinegar
- 30g Feta
- 9g Lemony Dill & Marjoram spices (paprika, salt, black pepper, garlic, sugar, onion, lemon peels, dill seeds, coriander seeds, rosemary, marjoram, parsley, citric acid, canola oil, lemon powder, bay leaf, lemon oil)
Contains: Almonds • Milk • Sulphites • Wheat
You will need:
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Total Fat
40 g
Saturated Fat
6 g
Sodium
390 mg
Total Carb
90 g
Sugars
15 g
Protein
19 g
Fibre
8 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, 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 scallion crosswise.
- Crumble the cheese.
Make the salad
- In a large bowl, combine the cheese, vinegar, ½ the scallion, 3 tbsp oil (double for 4 portions) and S&P.
- Add the lettuce, couscous, squash, grapes and almonds; toss well.
Plate your dish
- Divide the salad between your bowls.
- Garnish with the remaining scallion. Bon appétit!
