Squash & Roasted Grape Salad

Roasted Grape, Squash & Crispy Prosciutto Salad

Makes 6 servings

Ingredients

Salad

• 600g seedless red grapes
• 650g butternut squash, halved, seeded and sliced into half-inch squares
• 75g prosciutto
• 100g arugula
• 65g honey goat cheese, crumbled
• 60g walnuts, roughly chopped
• 150g red onion, thinly sliced
• 2g dried thyme
• Salt and black pepper

Dressing

• 30g olive oil
• 35g balsamic vinegar
• 20g honey
• 20g Dijon mustard
• 15g lemon juice
• 1g salt
• Black pepper

Directions

1. Roast the squash: Heat the oven to 425°F. Toss the sliced squash with about 10g of the olive oil, thyme, salt and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through, until browned and tender.
2. Roast the grapes: Spread the grapes on a second baking sheet. Roast alongside the squash for about 15–18 minutes, until softened and beginning to blister. You want them jammy and caramelized but still recognizable as grapes.
3. Crisp the prosciutto: Place the prosciutto on a parchment-lined baking sheet and bake at 400°F for 2-4 minutes, until crisp. Let cool, then break into bite-sized pieces.
4. Make the dressing: Whisk together the balsamic vinegar, honey, Dijon, lemon juice, remaining olive oil, salt and plenty of black pepper.
5. Build the salad: Add the arugula, roasted squash, grapes, red onion and walnuts to a large bowl. Drizzle with the dressing and gently toss.
6. Finish: Top with the crispy prosciutto and crumbled goat cheese.

Nutrition Per 1/6 recipe:

• Calories: 390
• Protein: 11g
• Carbohydrates: 48g
• Fat: 20g
• Fiber: 7g