Mustard vinaigrette and roasted squash make a spicy-sweet pair in this bright baby kale salad.
- garlic (1 clove, smashed and minced)
- sherry vinegar (1 tablespoon)
- dijon mustard (1 tablespoon)
- honey (1 teaspoon)
- paprika (1/4 teaspoon)
- sea salt (1 pinch)
- extra-virgin olive oil (1/4 cup + 2 1/2 teaspoons, divided)
- parmesan cheese (2 tablespoons, finely shredded)
- butternut squash (1 small trimmed, peeled, halved, and seeded)
- sea salt (1/2 teaspoon)
- chipotle chili powder (1/4 teaspoon)
- black pepper (1 pinch)
- seedless black grapes (2 cups)
- baby kale leaves (8 ounces)
- parmesan (1/4 cup, shaved)
In a medium bowl, whisk garlic, vinegar, Dijon, honey, paprika, and sea salt.
Slowly whisk in olive oil until emulsified. Fold in Parmesan and set aside.
Preheat oven to 400° F.
Line two large baking sheets with parchment paper. (If you have a large oven, you can roast everything at once. Otherwise it’s best to roast the squash first, then grapes after.)
Slice butternut squash into ½-inch thick wedges or triangles, as evenly as possible.
In a small bowl, combine sea salt, chili powder, chili flakes, paprika, and black pepper, then set aside.
In a large bowl, toss squash wedges with 2 teaspoons olive oil and most of the spice mixture.
Arrange wedges with plenty of room on prepared baking sheets, and roast for 20 minutes.
Use tongs to turn each wedge and bake for another 15–20 minutes, until squash is tender and edges are lightly browned. Set aside to cool.
In the same bowl used for squash, toss grapes with ½ teaspoon olive oil and remaining spice mixture.
Spread a fresh layer of parchment on baking sheet of choice and arrange grapes.
Bake grapes, shaking pan once or twice, for 8–10 minutes total, or until grapes start to burst.
Toss kale leaves with half of the dressing and arrange onto a platter.
Tuck squash wedges throughout kale, followed by grapes.
Scatter shaved Parmesan and drizzle salad with remaining vinaigrette.
Serve warm or at room temperature.