Warm Squash and Roasted Grape Salad - Bravabod
Recipes

Warm Squash and Roasted Grape Salad

Valentina

Right now, my favorite combination is candied nuts, roasted grapes, and tangy cheese. When accompanied by tender butternut squash, warm brown rice, and a balsamic vinaigrette - it's surprisingly delicious. This is one of those recipes that doesn't make much sense on paper, it needs to be tasted.  Serve this alongside roasted chicken or hearty veggie burgers for a filling meal loaded with vitamins, fiber, healthy fats, and flavor. 

How To MakeDiet Type: Classic

liked this

Freeze For Not recommended

Best by 3-5 days


Shopping List
    Salad
  • 3 cups raw butternut squash, peeled and diced
  • 1 cup cooked short-grain brown rice
  • 1 cup seedless red grapes
  • 1 ounce crumbled blue cheese (adjust to taste, Note 2)
  • 1/2 tablespoon olive oil Pecans
  • 3/4 cup pecans
  • 1 tablespoon honey (optional) Vinaigrette
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons good quality balsamic vinegar
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon honey
  • salt and black pepper, to taste

Instructions
  1. Step 1: Preheat the oven to 350°F. Toss the pecans with the optional honey and stir well to coat (it will be sticky). Spread the pecans in a single-layer on a parchment-lined baking sheet. Leave some space between each nut to avoid clumping. Bake for 7 to 9 minutes, or until the nuts are toasted and fragrant. Remove the parchment from the hot baking sheet and let cool. Once cooled, carefully peel off the nuts and place in an airtight container on the counter.
  2. Step 2: Turn up the oven to 400°F. Spread the grapes on a lined baking sheet. Bake for 16 to 18 minutes, shaking the sheet occasionally to stir the grapes. They will blister and release juice some juices. Set aside.
  3. Step 3: Turn up the oven to 425°F. Toss the squash with the 1/2 tablespoon of olive oil and spread evenly on a baking sheet. Roast for 25 to 35 minutes or until fork tender, flipping over halfway through the cooking time.
  4. Step 4: Whisk together all vinaigrette ingredients. Set aside.
  5. Serve: Combine the squash, rice, pecans, grapes, and cheese. Add half of the vinaigrette and stir. Taste and adjust seasonings as desired. This is best served warm, with additional vinaigrette on the side.

Recipe Notes

Note 1: If using pre-roasted squash here, you'll need to use slightly less: 2.5 cups for every 3 cups raw.

Note 2: Any robust flavored cheese may be substituted for blue cheese. Try feta, firm brie, sharp white cheddar, or goat cheese.

Nutrition

Right now, my favorite combination is candied nuts, roasted grapes, and tangy cheese. When accompanied by tender butternut squash, warm brown rice, and a balsamic vinaigrette - it's surprisingly delicious. This is one of those recipes that doesn't make much sense on paper, it needs to be tasted. Serve this alongside simple chickpeas or veggie burgers for a filling meal loaded with vitamins, fiber, healthy fats, and flavor. 

How To MakeDiet Type: Plant-based

liked this

Freeze For Not recommended

Best by 3-5 days


Shopping List
    Salad
  • 3 cups raw butternut squash, peeled and diced
  • 1 cup cooked short-grain brown rice
  • 1 cup seedless red grapes
  • 1 ounce plant-based cheese, crumbled (optional, Note 2)
  • 1/2 tablespoon olive oil Pecans
  • 3/4 cup pecans
  • 1 tablespoon maple syrup (optional) Vinaigrette
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons good quality balsamic vinegar
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon maple syrup
  • salt and black pepper, to taste

Instructions
  1. Step 1: Preheat the oven to 350°F. Toss the pecans with the optional syrup and stir well to coat (it will be sticky). Spread the pecans in a single-layer on a parchment-lined baking sheet. Leave some space between each nut to avoid clumping. Bake for 7 to 9 minutes, or until the nuts are toasted and fragrant. Remove the parchment from the hot baking sheet and let cool. Once cooled, carefully peel off the nuts and place in an airtight container on the counter.
  2. Step 2: Turn up the oven to 400°F. Spread the grapes on a lined baking sheet. Bake for 16 to 18 minutes, shaking the sheet occasionally to stir the grapes. They will blister and release juice some juices. Set aside.
  3. Step 3: Turn up the oven to 425°F. Toss the squash with the 1/2 tablespoon of olive oil and spread evenly on a baking sheet. Roast for 25 to 35 minutes or until fork tender, flipping over halfway through the cooking time.
  4. Step 4: Whisk together all vinaigrette ingredients. Set aside.
  5. Serve: Combine the squash, rice, pecans, grapes, and cheese. Add half of the vinaigrette and stir. Taste and adjust seasonings as desired. This is best served warm, with additional vinaigrette on the side.

Recipe Notes

Note 1: If using pre-roasted squash here, you'll need to use slightly less: 2.5 cups for every 3 cups raw.

Note 2: Use a robustly flavored plant-based cheese if possible. This is great with Vegan Almond Feta Cheese or Soft Cashew Cheese.

Nutrition

Right now, my favorite combination is candied nuts, roasted grapes, and tangy cheese. When accompanied by tender butternut squash, warm brown rice, and a honey balsamic vinaigrette - it's surprisingly delicious. This is one of those recipes that doesn't make much sense on paper, it needs to be tasted. Serve this alongside roasted chicken or veggie burgers for a filling meal loaded with vitamins, fiber, healthy fats, and flavor. 

How To MakeDiet Type: Paleo

liked this

Freeze For Not recommended

Best by 3-5 days


Shopping List
    Salad
  • 3 cups raw butternut squash, peeled and diced
  • 1 cup cooked cauliflower rice (here's an easy recipe)
  • 1 cup seedless red grapes
  • 1 ounce nut-based cheese, crumbled (optional, Note 2)
  • 1/2 tablespoon olive oil Pecans
  • 3/4 cup pecans
  • 1 tablespoon honey Vinaigrette
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons balsamic vinegar (use a good quality, syrupy balsamic for best results)
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon honey
  • salt and black pepper, to taste

Instructions
  1. Step 1: Preheat the oven to 350°F. Toss the pecans with the optional honey and stir well to coat (it will be sticky). Spread the pecans in a single-layer on a parchment-lined baking sheet. Leave some space between each nut to avoid clumping. Bake for 7 to 9 minutes, or until the nuts are toasted and fragrant. Remove the parchment from the hot baking sheet and let cool. Once cooled, carefully peel off the nuts and place in an airtight container on the counter.
  2. Step 2: Turn up the oven to 400°F. Spread the grapes on a lined baking sheet. Bake for 16 to 18 minutes, shaking the sheet occasionally to stir the grapes. They will blister and release juice some juices. Set aside.
  3. Step 3: Turn up the oven to 425°F. Toss the squash with the 1/2 tablespoon of olive oil and spread evenly on a baking sheet. Roast for 25 to 35 minutes or until fork tender, flipping over halfway through the cooking time.
  4. Step 4: Whisk together all vinaigrette ingredients. Set aside.
  5. Serve: Combine the squash, cauliflower rice, pecans, grapes, and cheese. Add half of the vinaigrette and stir. Taste and adjust seasonings as desired. This is best served warm, with additional vinaigrette on the side.

Recipe Notes

Note 1: If using pre-roasted squash here, you'll need to use slightly less: 2.5 cups for every 3 cups raw.

Note 2: Use a robustly flavored plant-based cheese if possible. This is great with Vegan Almond Feta Cheese or Soft Cashew Cheese.

Nutrition

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Warm Squash and Roasted Grape Salad

PT1H 3 cups raw butternut squash, peeled and diced 1 cup cooked short-grain brown rice 1 cup seedless red grapes 1 ounce crumbled blue cheese (adjust to taste, Note 2) 1/2 tablespoon olive oil 3/4 cup pecans 1 tablespoon honey (optional) 3 tablespoons extra-virgin olive oil 1 1/2 tablespoons good quality balsamic vinegar 1 teaspoon dijon mustard 1/2 teaspoon honey salt and black pepper, to taste Gluten Free Paleo Vegan 4 Servings Ingredients:

4 Servings

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