ROASTED GRAPE & BUTTERNUT SQUASH SALAD
If you try to eat clean for anti-inflammatory reasons or to avoid auto-immune reactions, the holidays are one of those times when it is just plain hard to not indulge.
Believe you me, I tend to indulge, but it sure is nice to have some sweet options to serve that I know I won’t react negatively to. When carefully rolled out, this dough is perfect for children and works well with cookie cutters – decorate to your hearts desire or use a toothpick to make little designs in the cookies before baking.
YOU WILL NEED
3 tablespoons ghee or avocado oil, divided
1 large bunch of black grapes
1 1/2 teaspoons fine sea salt, divided
1 1/2 cups butternut squash, chopped into ¼” cubes
1/2 cup walnuts, chopped
5 ounces baby kale
1 asian pear, thinly sliced
1/2 cup crumbled sheep’s feta cheese, optional
Maple Lemon Vinaigrette (recipe below)
TO MAKE
Preheat oven to 450F.
On a lined baking sheet, arrange grapes and coat with 1 tablespoon of ghee and ½ teaspoon salt. Place in the oven to roast until wilted, about 25-30 minutes.
Meanwhile, in a large pan or cast iron skillet set over medium-low heat, melt 2 tablespoons of ghee. Add the butternut squash and ½ teaspoon of salt. Let cook, stirring occasionally until softened with edges beginning to caramelize, about 10 minutes. Remove the squash from the pan and set aside.
To the same pan set over medium heat, add the chopped walnuts and remaining ½ teaspoon of salt. Toast the walnuts, stirring to ensure they do not burn, 3-5 minutes. Remove from the heat to cool slightly.
On a large serving platter, arrange the baby kale leaves and top with the sliced asian pear, roasted grapes, butternut squash and walnuts. Serve right away with Maple Lemon Vinaigrette.
for the MAPLE LEMON VINAIGRETTE
1/3 cup extra virgin olive oil
1/4 cup lemon juice
2 tablespoons maple syrup
1 tablespoon dijon mustard
1 small shallot, finely chopped
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
In a small bowl, whisk together all ingredients. Store in the refrigerator in a sealed jar for up to 1 week.