Radicchio and Squash Fall Salad
Makes 4 servings

Roasted squash is a great addition to fall salads. Next time you roast it for a side, make extra for another use like this one!

Ingredients:

2 delicata squashes halved lengthwise, seeded, and cut into 1/2-inch half-moons
1 tablespoon honey
1 ½ teaspoons kosher salt
¼ teaspoon chile powder
6 tablespoons olive oil
⅓ cup buttermilk
2 teaspoons lemon juice
2 teaspoons finely chopped tarragon
1 large garlic clove, grated
1 head radicchio, cored and shredded (about 4 cups)
4 cups arugula
⅔ cup chopped toasted pecans
⅓ cup thinly sliced scallions

Directions:

1. Heat oven to 425 degrees. In a large bowl, toss squash with honey, 3/4 teaspoon salt, chile powder, and 2 tablespoons olive oil. Transfer to a large rimmed baking sheet. Roast, tossing occasionally, until tender and golden brown, 35 to 40 minutes.

2. Meanwhile, in a small bowl, whisk together buttermilk, lemon juice, tarragon, remaining 3/4 teaspoon salt, and garlic. Whisk in remaining 4 tablespoons (1/4 cup) oil.

3. In a large bowl, combine radicchio, arugula, squash, pecans, and scallions. Toss in buttermilk dressing; taste and adjust seasoning as necessary.

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