Name: Radicchio & Roasted Squash Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 servings
Cuisine: American
Ingredients: 3 pounds butternut squash; 0.75 cup olive oil; Kosher salt; black pepper; 2 tablespoons Dijon mustard; 1 tbsp honey or maple syrup; 0.25 cup apple cider vinegar; 1 clove garlic; 3 heads radicchio

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Radicchio & Roasted Squash Salad

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Position one rack in the center of your oven and a second rack in the top third and preheat to 400F. Line two sheet pans with parchment paper.

Divide the squash evenly between the prepared pans, then 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 in 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.

Transfer the salad to a serving platter and serve immediately (or within a few hours; it holds well at room temperature).

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Tips & Tricks (5)

Cut Squash Uniformly for Even Roasting 🎲
Cut butternut squash into ¾-inch cubes of consistent size so they roast evenly and caramelize simultaneously, preventing some pieces from burning while others remain undercooked.
Massage Radicchio to Reduce Bitterness 💪
After chopping radicchio, massage it gently with a pinch of salt and a drizzle of vinegar for 2-3 minutes to soften its structure and mellow its sharp, bitter flavors before dressing.
Emulsify Your Vinaigrette for Better Coating 🌀
Whisk the Dijon mustard with apple cider vinegar first, then slowly drizzle in olive oil while whisking vigorously to create a stable emulsion that clings better to salad leaves and roasted vegetables.
Dress and Assemble Just Before Serving ⏱️
Prepare roasted squash, dressing, and radicchio separately up to 4 hours ahead, but only toss together immediately before serving to prevent the radicchio from wilting and maintain crisp texture.
Finish with Warm Squash for Better Flavor Integration 🔥
Dress the salad with warm roasted squash rather than cooled, as warmth helps the vinaigrette penetrate the vegetables better and allows honey or maple syrup to dissolve smoothly throughout the salad.