Roasted Grape Butternut Squash Salad – with Pistachio Chèvre

Since the weather is finally improving and I, like you, need to indulge in some vitamin D and outdoor exercise, Jittery Cook is cutting back — posting once a week for now. Please continue to send in your comments so we know what you are cooking and how recipes are turning out.

Recipes you may want to try

• Cheesecake to Celebrate Mother’s Day! Tried and swooned
• Socca – Chickpea flatbread from Shorty! Original & delicious
• Banana Bread We Will Love! Finally made it and LOVED it
• Annie’s Granola Bars – Nirvanalicious! Tasted & want more
• Triple Chocolate Almond Biscotti – Treat your palate! Wonderful
• Super Spinach Smoothie – Oh Joy! Had this several days in a row
• Fresh start! Two great recipes from my favorite Italian blog

Thank you to my dear co-worker and friend, Helen Lewis, who suggested Robin Asbell‘s New Vegetarian book as inspiration for Jittery Cook. I couldn’t resist the temptation to give this Roasted Grapes and Butternut Squash Salad – with Pistachio Chèvre my full Jittery Cook treatment. I took the liberty of substituting squash for golden beets.

Roasted Grapes Butternut Squash Salad – with Pistachio Chèvre 

• 5 oz arugula

Roasted Grapes and Butternut Squash

• 2 c red grapes
• olive oil
• 1 small Butternut Squash, peeled and cut bite size

 Apple Ginger Salad Dressing

• 1 c apple juice
• 1/4 large Granny Smith apple, finely chopped
• 1 T julienned fresh ginger
• 2 T fresh lemon juice
• 2 T extra virgin olive oil
• sea salt
• cracked black pepper
• maple syrup, to taste (not required in my version)

    Pistachio Chèvre

• 1/2 c pistachios, chopped
• 1/2 t minced fresh thyme, plus thyme sprigs for garnish
• 8 oz chèvre, chilled

Roasted Grapes and Butternut Squash 

Preheat the oven to 300F. Toss the grapes with a drizzle of olive oil in a small baking pan. Put the squash in another baking pan with a drizzle of olive oil, toss, and put them in the oven with the grapes. After 20 minutes, remove the grapes from the oven, then raise the heat to 400 degrees and roast the squash until tender, about 10-15 minutes more. Let the squash cool.

Apple Ginger Salad Dressing 

Pistachio Chèvre 

Spread the arugula on a platter or individual salad plates. Arrange the squash around the edges and pile the grapes in the center. Drizzle the dressing over the salads and place the cheese on top. Garnish salads with thyme sprigs. Serves 6.

Roasted Grapes Butternut Squash Salad – with Pistachio Chèvre Print Ready Recipe 

Final notes:

• Thank you to  Chronicle Books for permission to post 3 recipes from the lovely New Vegetarian book.
• This salad would be equally delicious if the grapes were not roasted, just sliced in half, or replaced with a firm pear, cut in cubes or slices.
• Thanks to your insistence and my slowly emerging computer savvy, there is finally a print ready version of the Jittery recipes on each post, all the way back to January 13, 2012. Look for the links below each recipe saying “Print Ready Recipe.” My apologies to everyone who struggled to print the recipes with all the photos included. As they say, better late than never.