Radicchio & Roasted Squash Salad
Reprinted from Now & Again by Julia Turshen.This salad is especially great for the holiday not only for its wonderful fall flavors but also because it’s hearty and can sit on a buffet table for hours without losing any integrity or flavor. In fact, you can mix the whole thing up to a day before, refrigerate it, and then bring it to room temperature before serving. If you can find delicata squash, try it (just seed it, no need to peel it). Note that if you can’t find squash (or if you dislike it), sweet potatoes make an excellent substitute.
Servings 12 people
Ingredients
- 3 pounds butternut squash halved lengthwise, tough skin peeled and ends trimmed and discarded, seeded, and cut into 1-inch pieces
- ¾ cup olive oil
- kosher salt
- freshly ground black pepper
- 2 tablespoons Dijon mustard
- 1 tablespoon honey or maple syrup
- ¼ cup apple cider vinegar
- 1 garlic clove minced
- 3 heads radicchio each about ½ pound, cored and thinly sliced
Instructions
- Position one rack in the center of your oven and a second rack in the top third and preheat to 400°F [200°C]. Line two sheet pans with parchment paper.
- Divide the squash evenly between the prepared pans, then drizzle each pan with 2 tablespoons of the olive oil and season generously with salt and pepper. Use your hands to toss everything.
- Roast the squash, stirring once or twice along the way and switching the pans between the racks and rotating them back to front halfway through the roasting, until softened and browned, about 30 minutes.
- Set the squash aside to cool down a bit.
- In a large bowl, whisk together the mustard, honey, vinegar, and garlic. While whisking constantly, slowly drizzle in the remaining ½ cup olive oil to make a dressing.
- Season to taste with salt and pepper. Add the reserved squash and the radicchio to the bowl and use your hands to combine everything gently (messy, but fun).
- Transfer the salad to a serving platter and serve immediately (or within a few hours; it holds well at room temperature).