- Preheat oven to 415°F.
- Toss butternut squash with olive oil and sprinkle with ½ tsp salt and ¼ tsp pepper. Spread evenly on a large baking sheet lined with foil and place into oven. Roast for 35 – 40 minutes, or until soft and edges are brown.
- When butternut squash has 10 minutes remaining, toss grapes onto the baking sheet and sprinkle with remaining 1⁄2 tsp salt and 1⁄4 tsp pepper. Roast for 10 minutes, or until grapes start to burst and wilt. Remove from oven and set aside until ready to assemble salad.
- Meanwhile, cook quinoa per package instructions, but use chicken broth in place of water. Once quinoa is done cooking, set aside.
- To assemble salad, in a large bowl, add quinoa, caramelized butternut squash, roasted grapes, and feta cheese. Mix well and serve warm.
Hearty Winter Salad
Yield
Makes 4 servings
Prep Time
15 minutes
Cook Time
40 minutes
kikkoman products used:
ingredients
2 cups butternut squash, cut into 1 inch cubes
1 tablespoon olive oil
1 cup quinoa
2 cups chicken broth
2 cups red grapes
½ cup feta cheese, crumbled
½ teaspoon + ½ teaspoon salt, divided
½ teaspoon + ½ teaspoon pepper, divided
2 tablespoons Kikkoman® Rice Vinegar
6 tablespoons olive oil
2 tablespoons chopped parsley
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
