Bocconcini Roasted Grape and Squash Salad
with Bocconcini and Tamari-Maple Nuts
Sweet-and-salty seed-and-nut clusters add lots of savoury crunch to this warm fall-inspired salad. Roasted grapes may seem unusual, but they
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
100 g
Bocconcinis
(Contient: Lait)
113 g
Mélange roquette et épinards
85 g
Raisins rouges
2 pièce(s)
Patate douce
2 cs
Glaçage balsamique
(Contient: Sulfites Peut contenir : Lait, Moutarde, Oeuf, Sésame, Blé, Gluten, Crustacés, Soya, Poisson)
2 cs
Sauce soya
(Contient: Sulfites, Soya, Blé Peut contenir : Lait, Moutarde, Oeuf, Sésame, Blé, Gluten, Crustacés, Soya, Poisson, Sulfites)
2 cs
Sirop d'érable
4 g
Sel d’ail
(Peut contenir : Lait, Moutarde, Sésame, Blé, Soya, Sulfites, Noix, Triticale, Arachides)
28 g
Mélange de graines
(Peut contenir : Lait, Moutarde, Oeuf, Sésame, Gluten, Soya, Sulfites, Noix, Arachides)
28 g
Noix de cajou, hachées
(Contient: Noix de cajou Peut contenir : Lait, Moutarde, Oeuf, Sésame, Blé, Soya, Sulfites, Arachides)
Pas inclus dans votre livraison
2 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Ustensiles
Instructions
- To a parchment-lined baking sheet, add squash and 1 tbsp (2 tbsp) oil. Season with 1/4 tsp (1/2 tsp) salt and pepper, then toss to coat.
- Roast in the middle the of oven for 20-22 min, stirring halfway through, until tender and golden.
- Meanwhile, to a medium bowl, add grapes and 1/2 tbsp (1 tbsp) oil.
- Season with salt and pepper, then toss to combine.
- When squash has 5 mins left, add grapes to baking sheet.
- Roast in the middle of the oven for 5-6 min, until grapes burst.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add cashews and seeds to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Remove from heat.
- In a large bowl, stir together 1/4 tsp (1/2 tsp) garlic salt, maple and soy.
- Add nuts, then toss to combine.
- On another parchment-lined baking sheet, arrange nuts in a single layer.
- Bake in the top of the oven for 10-12 min, flipping once halfway through, until golden and fragrant.
- Transfer to a plate to cool.
- In the same large bowl (step 3), whisk together balsamic and 1/2 tbsp (1 tbsp) oil.
- Season with salt and pepper.
- Add arugula-spinach mix, roasted squash and roasted grapes.
- Toss to combine.
- Pat bocconcini dry with paper towels.
- Tear into quarters, then season with salt and pepper.
- Divide salad between bowls.
- Top with bocconcini.
- Break tamari-maple clusters into smaller parts, then top salad.
