Harvest Salad with Roasted Grapes & Pistachios

Roasting the grapes intensifies their flavor, adding big bursts of sweetness against the savory veggies and lemon vinaigrette.

Prep Time
30 min
Cook Time
30 min
60 min


  • 2 delicata squashes, halved crosswise, seeded and cut into 1/4-inch rings
  • 1 fennel bulb, trimmed, halved and cut lengthwise into 1/4-inch slices
  • 6 tbsp olive oil, divided
  • 1 3/4 tsp sea salt, divided
  • ground black pepper, to taste
  • 2/3 lb black or red seedless grapes, large stems removed
  • 1 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 1–2 tsp raw honey
  • 8 cups butter lettuce
  • 1/2 cup roasted, shelled pistachios, chopped


1. Preheat oven to 400°F. Line
3 baking sheets with parchment paper.

2. In a large bowl, toss squash,
fennel and 2 tbsp oil. Arrange vegetables in a single layer on
2 prepared sheets, making sure not to crowd them. Season with 1 tsp salt and pepper to taste. Roast until tender and slightly caramelized,
20 to 30 minutes. Transfer to a
plate and set aside to cool.

3. Increase oven to 425°F. In a
bowl, toss grapes with 1 tbsp oil. Arrange on remaining prepared sheet; sprinkle with ¼ tsp salt and pepper to taste. Roast grapes until shriveled slightly, about 12 minutes. Let cool.

4. Meanwhile, to a jar with a
screw-top lid, add remaining
3 tbsp oil, lemon juice, vinegar, honey, remaining ½ tsp salt and pepper to taste; shake well until combined. To a large bowl or platter, add lettuce. Toss with a small amount of dressing, just enough to coat leaves lightly. Arrange squash and grapes over top; drizzle with more dressing. Top with pistachios.

Nutrition Information

  • Serving Size 1/6 of recipe
  • Calories 266
  • Carbohydrate Content 24 g
  • Cholesterol Content 0 mg
  • Fat Content 19 g
  • Fiber Content 4 g
  • Protein Content 5 g
  • Saturated Fat Content 3 g
  • Sodium Content 586 mg
  • Sugar Content 15 g
  • Monounsaturated Fat Content 12 g
  • Polyunsaturated Fat Content 3 g