SQUASH AND RADICCHIO SALAD WITH PECANS
Preheating the baking sheet will help the squash sizzle and sear as soon as it hits the pan rather than steam and stick.
Provided by Christina Chaey
Categories Bon Appétit Side Salad Fall Thanksgiving Squash Pecan Lemon Orange Citrus Mustard Maple Syrup Radicchio Pear Asian Pear Cheese Parmesan Vegetarian Wheat/Gluten-Free Soy Free
Yield 8-10 servings
Number Of Ingredients 20
Steps:
- Squash:
- Place racks in middle and lower third of oven and set a rimmed baking sheet on each; preheat oven to 450°F. Toss squash with oil in a large bowl; season with salt and pepper. Remove baking sheets from oven and divide squash between them, arranging in a single layer. Roast, rotating sheets halfway through, until browned and tender, 15-25 minutes. Set squash aside; reduce oven temperature to 350°F.
- Do Ahead: Squash can be roasted 1 day ahead. Let cool, then transfer to an airtight container. Cover and chill. Bring to room temperature or heat slightly in a microwave before using.
- Vinaigrette and assembly:
- Toss pecans with 1 tsp. oil in a small bowl; season with salt. Toast on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 8-10 minutes. Let cool, then coarsely chop. Set ½ cup pecans aside for serving.
- Blend shallot, lemon juice, orange juice, mustard, maple syrup, and remaining pecans in a blender until mostly smooth. With motor running, gradually stream in ½ cup oil and blend until emulsified and smooth. Season dressing with salt and pepper.
- Toss radicchio and half of dressing in a large bowl to coat; season with salt and pepper. Arrange on a platter. Toss reserved squash with remaining dressing in the same bowl to coat; season with salt and pepper. Arrange over radicchio.
- Toss Asian pear with lemon juice in a small bowl. Top salad with Asian pear, cheese, parsley, and reserved pecans. Squeeze juice from lemon half over and drizzle with oil; season with more salt and pepper.
- Do Ahead: Vinaigrette can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Arman Shah
[email protected]This is my new favorite fall salad! The combination of squash, radicchio, pecans, and goat cheese is perfect.
Dylan Van Wyk
[email protected]I've made this salad several times now, and it's always a hit. It's a great way to use up leftover squash, and it's also a healthy and delicious side dish.
Chris Martin
[email protected]This salad is a great make-ahead dish. You can roast the squash and pecans ahead of time, and then assemble the salad just before serving.
Ifti Khan
[email protected]I'm not a big fan of radicchio, but I really enjoyed this salad. The sweetness of the squash and the crunch of the pecans balanced out the bitterness of the radicchio perfectly.
Scooby Demetro
[email protected]This salad is a great way to get your daily dose of vegetables. It's also a good source of fiber and healthy fats.
MD Tanvir
[email protected]I'm always looking for new ways to cook squash, and this salad is a great option. It's simple to make and really flavorful.
mithun howlader121
[email protected]This salad is a great way to use up leftover squash. It's also a healthy and delicious side dish.
Mays Balti
[email protected]This salad is so beautiful and colorful. It's a feast for the eyes as well as the taste buds.
Ali hadier
[email protected]I love the contrast of the sweet squash and the bitter radicchio. It's a really well-balanced salad.
Shahbaz Baloch
[email protected]This salad is the perfect fall dish. The roasted squash and pecans give it a warm and cozy flavor.
Action Dhamaka
[email protected]I made this salad for a potluck and it was a total crowd-pleaser. Everyone loved the unique flavor combination.
Benedict Munangati
[email protected]This salad is so easy to make, but it looks and tastes like something from a fancy restaurant. I'm definitely adding this to my regular rotation of recipes.
Anna Gritton
[email protected]I'm not usually a fan of squash, but this salad changed my mind. The roasted squash was so flavorful and tender, and it paired perfectly with the slightly bitter radicchio.
Rebeca Sanders
[email protected]This salad was a hit at my dinner party! The combination of squash, radicchio, pecans, and goat cheese was divine. I'll definitely be making this again.