Yia-Yia’s Roasted Grape, Squash & Almond Salad
with Feta-Champagne Vinaigrette
780 cals
25 mins
Description
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.
Contains:
Almonds • Milk • Sulphites • Wheat
Ingredients
for 2 servings
(Double for 4 portions)
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)
Nutrition
Total fat | 40g |
Saturated Fat | 6g |
Sodium | 390mg |
Total carbs | 90g |
Sugar | 15g |
Protein | 19g |
Fibres | 8g |
Recipe Instructions
- 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.
- 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.
- 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.
- Meanwhile, separate the lettuce leaves; tear the leaves.
- Thinly slice the scallion crosswise.
- Crumble the cheese.
- 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.
- Divide the salad between your bowls.
- Garnish with the remaining scallion. Bon appétit!