Side dishe for 4

Curried Squash and Grape Salad

Name: Curried Squash and Grape Salad
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 butternut squash; 1 cup red grapes; 2 tbsp extra-virgin olive oil; 3 1/2 tsp curry powder; 1/8 tsp kosher salt; 1/8 tsp freshly ground black pepper; 1 cup whole shelled pecans; 1/4 cup brown sugar; 4 tsp water; 2 tbsp minced shallot; 3 tbsp extra-virgin olive oil; 2 tbsp champagne vinegar; 1 tbsp fresh squeezed orange juice; 8 cups torn butter and red leaf lettuce; 1/4 cup crumbled gorgonzola cheese

Curry-seasoned squash and grapes roast together, then join lettuce, candied pecans, cheese, and tangy dressing.

Typical price

$11.39for 4 servings

$2.85 per serving$11.39 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

50 minstart to table
Mediumdifficulty
4servings as written
$$typical cost tier

American Vegetarian Side dishes Lunches Sheet pan Fall Summer

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Winter squash (butternut, spaghetti)$1.29/lb typical	2 lb	$2.58Typical price
Grapes$2.49/lb typical	0.3 lb	$0.78Typical price
Nuts and seeds$0.70/oz typical	4.5 oz	$3.15Typical price
Leeks and shallots$3.49/lb typical	a little	$0.08Typical price
Juice, soda and mixers$0.04/oz typical	0.5 oz	$0.02Typical price
Romaine and salad greens$2.49 each typical	1.5	$3.98Typical price
Blue cheese, brie, queso fresco, paneer$0.80/oz typical	1 oz	$0.80Typical price
Total for the servings shown		$11.39

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilDried herbs, spices and seasoning blendsSalt and pepperSyrups, molasses, powdered sugarWine, beer and spirits

Not included in the cost.

Ingredients

1 butternut squash
1 cup red grapes
2 tbsp extra-virgin olive oil
3 1/2 tsp curry powder
1/8 tsp kosher salt
1/8 tsp freshly ground black pepper
1 cup whole shelled pecans
1/4 cup brown sugar
4 tsp water
2 tbsp minced shallot
3 tbsp extra-virgin olive oil
2 tbsp champagne vinegar
1 tbsp fresh squeezed orange juice
8 cups torn butter and red leaf lettuce
1/4 cup crumbled gorgonzola cheese

Steps

Heat the oven to 425 F and line a large sheet pan.
Peel and cube the squash, then toss it with 2 tablespoons oil, 3 teaspoons curry powder, salt, and pepper.
Add the grapes and roast the squash mixture for 25 minutes.
Cook the pecans, brown sugar, water, and remaining curry powder in a skillet over medium heat for 4 minutes, stirring often.
Whisk the shallot, remaining oil, vinegar, and orange juice in a large bowl.
Toss the lettuce with the dressing, then top it with the roasted squash, grapes, pecans, and gorgonzola.