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A Plate of Roast Grape Butternut Salad

Roasted Grape, Butternut and Red Onion Salad with Herb Buttermilk Dressing

  • Author: Carol Green
  • Yield: 8 1x


Roasting the grapes yields an intense sweetness that dances well with the butternut and onion, finished with citrus-y Za’Atar seasoning in this delightful recipe.



4              cups Butternut Squash, peeled, 2-inch dice (about 3 Lb.)

3             cups Red Grapes, stems removed (about 10oz)

2              cups Red Onion, large dice (about 2 onions)

1/4         cup Balsamic Vinegar

1/4         cup Olive Oil

1              Tbsp. Lemon Juice

1              tsp. Honey

1              tsp. Mustard

1              tsp. Salt

2              tsp. Za’Atar seasoning


1/2         cup Grape Vinaigrette (juice from cooking)

1/2         cup Sour Cream

1/2         cup Buttermilk

1/2         cup Olive Oil

2              cups Basil, Parsley and Cilantro leaves (loosely packed)

8oz         Feta crumbles

To Serve:

8 oz        Mixed Salad Greens

1/3         cup Toasted Pine Nuts


Preheat the oven to 450F

Whisk together the balsamic dressing

Place the grapes, butternut and red onion in separate roasting pans, and lightly toss with the dressing.

Place in the hot oven, remove and stir the vegetables every 15 to 20 minutes, you want a nice caramelization but not burned.

The grapes will be done in around 15 minutes, reserve the juice they kicked out for the dressing.

The butternut squash will take the longest around 30 to 40 minutes, the onions 20 to 25 minutes.

Remove and allow to cool to room temperature, but not ice cold.

Prepare the dressing

Place the sour cream, buttermilk and grape dressing in a food processor or blender.

With the motor running add the olive oil, and the herbs and feta, pulsing to keep the dressing chunky.

To assemble:

Place a layer of greens on a platter or individual plates.

Layer on the butternut, then the onion and grapes.

Drizzle the dressing generously over, and finish with the pine nuts.