Radicchio & Roasted Squash Salad

Full of fall colors and flavors, this Radicchio & Roasted Squash Salad is a hearty addition to your Thanksgiving dinner menu that won’t take up valuable oven space! Easily prep the ingredients ahead of time and toss together before serving for a simple and elegant holiday salad for a crowd.

Author: Project Meal Plan

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 12 servings

Calories: 199 kcal per serving

Ingredients

3 pounds - butternut squash
¾ cup - olive oil
Kosher salt
black pepper
2 tablespoons - Dijon mustard
1 tbsp - honey or maple syrup
¼ cup - apple cider vinegar
1 clove - garlic
3 heads - radicchio

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).

Nutrition