Grape and Roasted Delicata Salad
Recipe author: Gracie Schatz
Category: Salad
Preparation Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 1 delicata squash, cut in half, seeds removed, and cut into 1/2" half moons
- 2 cups grapes, removed from 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
Directions:
1. Preheat the Oven:
Preheat oven to 350°F.
2. Roast the Delicata Squash:
Toss the sliced delicata with 1 Tbsp olive oil and sprinkle with salt. Lay it on a sheet tray in a single layer and roast for 15-20 minutes, until tender and starting to turn golden brown on the edges.
3. Pickle the Shallots:
Place the thinly sliced shallot in a small bowl and submerge it in the balsamic or blackberry vinegar. Set aside.
4. Prepare the Cheese Balls:
Roll the petit suisse or chèvre into little bite-sized balls and coat them in the crushed hazelnuts. Set them on a plate until ready to dress and eat your salad.
5. Assemble the 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 the remaining olive oil. Toss the grapes, little gem lettuces, and roasted delicata squash in the dressing, and adjust seasoning to taste. Top the salad with the hazelnut cheese balls and freshly cracked pepper.
