Roasted Grape and Sweet Potato Salad
with Bocconcini and Soy-Maple Clusters
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
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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 May contain traces of: Milk, Mustard, Egg, Sesame, Wheat, Gluten, Crustaceans, Soy, Fish)
2 tbsp
Soy Sauce
(Contains: Sulphites, Soy, Wheat May contain traces of: Milk, Mustard, Egg, Sesame, Wheat, Gluten, Crustaceans, Soy, Fish, Sulphites)
2 tbsp
Maple Syrup
4 g
Garlic Salt
(May contain traces of: Milk, Mustard, Sesame, Wheat, Soy, Sulphites, Tree nuts, Triticale, Peanuts)
28 g
Seed Blend
(May contain traces of: Milk, Mustard, Egg, Sesame, Gluten, Soy, Sulphites, Tree nuts, Peanuts)
28 g
Cashews, chopped
(Contains: Cashews May contain traces of: Milk, Mustard, Egg, Sesame, Wheat, Soy, Sulphites, Peanuts)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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 soy-maple clusters into smaller parts, then top salad.
