Roasted Squash & Grape Salad

Roasting coaxes deep sweetness from squash and grapes in this Mediterranean-leaning lunch salad. Warm cubes meet peppery arugula, creamy feta, and toasted pepitas, finished with a bright lemon-honey drizzle.

Serves 4 · 15 min prep · 30 min cook

Estimate for one serving

• 310 cal
• 8g protein
• 34g carbs
• 18g fat
• 3g fiber

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Ingredients

• 1 medium (about 2 lb) butternut squash
• 2 cups red seedless grapes
• 3 tbsp extra-virgin olive oil
• 1 tbsp fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 5 oz baby arugula
• 1/2 cup crumbled feta
• 1/4 cup toasted pepitas
• 2 tbsp lemon juice
• 1 tsp honey
• 1 tsp Dijon mustard

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed baking sheet with parchment.
2. 2Peel the squash, scoop out the seeds, and cut the flesh into 3/4-inch cubes so they roast evenly.
3. 3Toss the squash cubes on the sheet with most of the olive oil, thyme, salt, and pepper until every piece is lightly coated.
4. 4Spread the squash in a single layer and roast for 18 minutes, until the edges start turning golden.
5. 5Add the grapes to the same sheet, nestling them among the squash, and return to the oven for 10–12 minutes more until the squash is caramelized and tender and the grapes are blistered and juicy.
6. 6While the vegetables finish, whisk the remaining olive oil with lemon juice, honey, and Dijon in a small bowl until the dressing emulsifies; taste and adjust seasoning.
7. 7Place the arugula in a wide serving bowl and drizzle with half the dressing, tossing gently so the leaves glisten without wilting.
8. 8Scatter the hot roasted squash and grapes over the greens so the residual heat softens the arugula slightly.
9. 9Sprinkle feta and pepitas across the top, then finish with the remaining dressing.
10. 10Serve immediately while the squash is still warm and the grapes release sweet juices into the salad.