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Roasted Grape and Sweet Potato Salad

Roasted Grape and Sweet Potato Salad

Roasted Grape and Sweet Potato Salad

with Bocconcini and Soy-Maple Clusters

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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

Tags:

Veggie

Allergens:

Milk

•Schwefeldioxide und Sulfite

•Soja

•Hvede

•Cashewnoten

The quantities provided above are averages only.

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

DifficultyMedium

Ingredients

serving amount

100 g

Bocconcini Cheese

113 g

Arugula and Spinach Mix

85 g

Red Grapes

2 unit(s)

Sweet Potato

2 tbsp

Balsamic Glaze

2 tbsp

Soy Sauce

2 tbsp

Maple Syrup

4 g

Garlic Salt

28 g

Seed Blend

28 g

Cashews, chopped

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories730 kcal

Fat36 g

Saturated Fat9 g

Carbohydrate86 g

Sugar43 g

Dietary Fiber9 g

Protein23 g

Cholesterol30 mg

Sodium1620 mg

Trans Fat0.3 g

Potassium1100 mg

Calcium900 mg

Iron4 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.

Utensils

•Parchment Paper

•Baking Sheet

•Measuring Spoons

•Medium Bowl

•Large Non-Stick Pan

•Large Bowl

Cooking Steps

1

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.

2

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.

3

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.

4

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.

5

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.

6

Pat bocconcini dry with paper towels.
Tear into quarters, then season with salt and pepper.
Divide salad between bowls.
Top with bocconcini.
Break soy-maple clusters into smaller parts, then top salad.

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