Radicchio + Roasted Squash Salad
October 18, 2018
This recipe is a bit specific. If you don’t like the bitterness of radicchio, you won’t like it. It doesn’t transform by any measure from beginning to end. If you think butternut squash is a little too sweet (like I do), you’ll want to substitute sweet potato, which is totally legal and delicious.
I love this salad. Love it. It’s bitter, sweet, autumnal and comforting.
Please note that this recipe is from a Thanksgiving dinner menu in Now & Again, by Julia Turshen. It is written to serve 12, so I usually cut it down to a third and still end up with lots leftovers.
3 lb butternut squash, halved lengthwise, tough skin peeled and ends trimmed and discarded, seeded, and cut into 1-in pieces
3/4 cup olive oil
freshly ground black pepper
2 tbsp Dijon mustard
1/4 cup apple cider vinegar
1 garlic clove, minced
3 heads radicchio, each about 1/2 lb, cored and thinly sliced
Position one rack in the center of your oven and a second rack in the tip third and preheat to 400F. Line two sheet pans with parchment paper.
Divide the squash evenly between the prepared pans, the drizzle each pan with 2 Tbsp 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 the remaining 1/2 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).