Roasted grape and butternut squash salad with kale and parmesan

Indulge in the delightful flavors of roasted grapes, butternut squash, and kale topped with Parmesan. This salad is a perfect blend of sweet, savory, and earthy notes.

Ingredients:

• 1 clove garlic, smashed and minced
• 1 tablespoon sherry vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 1/4 teaspoon paprika
• 1 pinch sea salt
• 1/4 cup extra-virgin olive oil
• 2 tablespoons finely shredded Parmesan
• 1 small butternut squash, trimmed, peeled, halved, and seeded
• 1/2 teaspoon sea salt
• 1/4 teaspoon chipotle chili powder
• 1/4 teaspoon chili pepper flakes
• 1 pinch paprika
• 1 pinch black pepper
• 2 1/2 teaspoons extra-virgin olive oil, divided
• 2 cups seedless black grapes
• 230g baby kale leaves
• 1/4 cup shaved Parmesan

Instructions:

1. Combine minced garlic, vinegar, Dijon mustard, honey, paprika, sea salt, and whisk in a medium-sized bowl. Gradually add and whisk in the olive oil until the mixture is well combined. Gently mix in the Parmesan cheese and set aside for later use.
2. Preheat the oven to 400° F and prepare 2 large baking sheets by lining them with parchment paper. If your oven is spacious, you can adjust the racks to accommodate roasting everything at once. Otherwise, roast the squash first and then the grapes.
3. Cut the butternut squash into even 1/2-inch thick wedges or triangles.
4. Mix sea salt, chili powder, chili flakes, paprika, and black pepper in a small bowl. Set the mixture aside for now.
5. In a large bowl, coat the butternut squash wedges evenly with 2 teaspoons of olive oil and most of the spice mix. Place the wedges on the prepared baking sheets with enough space between them. Roast in the oven for 20 minutes, then flip the wedges using tongs and roast for an additional 15 to 20 minutes until the squash is tender and lightly browned. Let it cool after roasting.
6. In the same bowl used for the squash, toss the grapes with 1/2 teaspoon of olive oil and the remaining spice mix. Place a new sheet of parchment paper on a baking sheet, arrange the grapes, and bake in the oven. Bake for 8 to 10 minutes, shaking the pan occasionally, until the grapes begin to burst.
7. Coat the kale leaves with half of the prepared dressing and place them on a serving platter. Arrange the roasted squash wedges and grapes over the kale. Sprinkle shaved Parmesan on top and drizzle the remaining vinaigrette over the salad. Serve the dish warm or at room temperature.

Summary:

• Calories: 1260 kcal
• Fat: 84 g
• Protein: 33 g
• Carbs: 110 g
• Potassium: 2547 mg
• Magnesium: 234 mg