INGREDIENTS:
2 delicata squashes, halved crosswise, seeded and cut into 1/4-inch rings
1 fennel bulb, trimmed, halved and cut lengthwise into 1/4-inch slices
6 tbsp olive oil, divided
1 3/4 tsp sea salt, divided
ground black pepper, to taste
2/3 lb black or red seedless grapes, large stems removed
1 tbsp fresh lemon juice
1 tbsp red wine vinegar
1–2 tsp raw honey
8 cups butter lettuce
1/2 cup roasted, shelled pistachios, chopped
PREPARATION:
Preheat oven to 400°F. Line 3 baking sheets with parchment paper.
In a large bowl, toss squash, fennel and 2 tbsp oil. Arrange vegetables in a single layer on 2 prepared sheets, making sure not to crowd them. Season with 1 tsp salt and pepper to taste. Roast until tender and slightly caramelized, 20 to 30 minutes. Transfer to a plate and set aside to cool.
Increase oven to 425°F. In a bowl, toss grapes with 1 tbsp oil. Arrange on remaining prepared sheet; sprinkle with ¼ tsp salt and pepper to taste. Roast grapes until shriveled slightly, about 12 minutes. Let cool.
Meanwhile, to a jar with a screw-top lid, add remaining 3 tbsp oil, lemon juice, vinegar, honey, remaining ½ tsp salt and pepper to taste; shake well until combined. To a large bowl or platter, add lettuce. Toss with a small amount of dressing, just enough to coat leaves lightly. Arrange squash and grapes over top; drizzle with more dressing. Top with pistachios.
