Roasted Grape and Butternut Squash Salad with Kale and Parmesan

Ingredients

• For the vinaigrette:
• 1 clove garlic, smashed and minced
• 1 tablespoon sherry vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 1/4 teaspoon paprika
• 1 pinch sea salt
• 1/4 cup extra-virgin olive oil
• 2 tablespoons finely shredded Parmesan
• For the salad:
• 1 small butternut squash, trimmed, peeled, halved, and seeded
• 1/2 teaspoon sea salt
• 1/4 teaspoon chipotle chili powder
• 1/4 teaspoon chili pepper flakes
• 1 pinch paprika
• 1 pinch black pepper
• 2 1/2 teaspoons extra-virgin olive oil, divided
• 2 cups seedless black grapes
• 8 ounces baby kale leaves
• 1/4 cup shaved Parmesan

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