September 14, 2021
It is grape season in a big way! They are plump, ripe, juice and sweet and when I'm not gobbling them up by the handful, they make there way into this salad that announces the oncoming autumn in all of its glory! Crispy roasted delicata squash, petit Suisse rolled in crushed hazelnuts, pickled shallots and grapes all play beautiful amidst refreshing, crunchy red little gems. It's not just any salad.
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1 delicata squash, cut in half, seeds removed and cut into 1/2" half moons
2 cups grapes removed from the stems
1 cup petit suisse with herbs or chèvre
1/2 cup finely chopped hazelnuts
2 heads purple little gem or 1/4 lb of salad mix, cleaned and cut into bite sized pieces.
1/4 cup balsamic or blackberry vinegar
1 shallot, peeled and thinly sliced into half moons
1/2 cup olive oil
1 tsp salt
1/2 tsp freshly ground pepper
Preheat oven to 350
Toss the sliced delicata with 1 Tbsp olive oil and sprinkle it with salt. Lay it on a sheet tray in a single layer and roast for 15-20 minutes, until it is tender and starting to turn golden brown on the edges.
Place the thinly sliced shallot in a small bowl and submerge it in the balsamic or blackberry vinegar. Set aside.
Roll the petit suisse or chevre into little bite sized balls and coat them in the crushed hazelnuts. Set them on a plate until you are ready to dress and eat your salad.
Place the pickled shallots and vinegar in the bottom of your salad bowl with 1 tsp salt and 1/2 tsp pepper and mix well. Add in the remaining olive oil. Toss the grapes, little gem lettuces, and delicata squash in the dressing and taste to adjust seasoning to your liking. Top the salad with the hazelnut cheese balls and freshly cracked pepper. Enjoy!
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