Roasted Grape and Sweet Potato Salad
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Roasted Grape and Sweet Potato Salad

Roasted Grape and Sweet Potato Salad

with Bocconcini and Tamari-Maple Nuts


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes


serving amount

100 g

Bocconcini Cheese

(Contains Milk)

113 g

Arugula and Spinach Mix

85 g

Red Grapes

2 unit(s)

Sweet Potato

2 tbsp

Balsamic Glaze

(Contains Sulphites)

2 tbsp

Soy Sauce

(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)

2 tbsp

Maple Syrup

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

28 g

Seed Blend

(May contain Soy, Tree nuts, Peanuts, Milk, Mustard, Sesame, Sulphites, Wheat, Egg)

28 g

Cashews, chopped

(Contains Cashews May contain Soy, Milk, Sesame, Sulphites, Tree nuts, Mustard, Wheat, Peanuts, Egg)


Nutrition Values

Calories590 kcal
Fat21 g
Saturated Fat7 g
Carbohydrate86 g
Sugar44 g
Dietary Fiber9 g
Protein20 g
Cholesterol30 mg
Sodium1260 mg
Trans Fat0.3 g
Potassium1000 mg
Calcium900 mg
Iron3.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


  • Add squash and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with 1/2 tsp salt and pepper, then toss to coat.
  • Roast in the middle the of oven, stirring halfway through, until tender and golden-brown, 20-22 min.
  • Add grapes and 2 tsp oil (dbl for 4 ppl) in a small bowl.
  • 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 until grapes burst, 5-6 min.
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add cashews and seeds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
  • Remove from heat.
  • Stir together 1/4 tsp garlic salt (dbl for 4 ppl), maple and soy in a medium bowl.
  • Add nuts, then toss to combine.
  • Arrange nuts on another parchment-lined baking sheet in a single layer.
  • Bake, in the top of the oven, flipping once halfway through, until golden-brown and fragrant, 10-12 min.
  • Transfer to a plate to cool.
  • In the same medium bowl (step 3), whisk together balsamic and 1/2 tbsp oil (dbl for 4 ppl).
  • 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.
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