Roasted Squash and Radicchio Salad
Roasted Squash and Radicchio Salad
4
Ingredients
2 delicata squashes (10 ounces each), halved lengthwise, seeded and cut into ½-inch half-moons
1 tablespoon honey
⅔ teaspoons kosher salt
¼ teaspoon smoky chile powder
2 tablespoons extra-virgin olive oil
2 teaspoons finely chopped tarragon
1 large garlic clove, grated
1 head radicchio, cored and shredded (4 cups)
4 cups arugula
⅔ cup chopped toasted pecans
Drizzle Dress It Up Dressing Sesame Tahini Dressing
Directions
Heat oven to 425 degrees. In a large bowl, toss squash with honey, salt, chile powder, tarragon and olive oil.
Transfer squash to a large rimmed baking sheet. Roast, tossing occasionally, until tender and golden brown, 35 to 40 minutes.
In a large bowl, combine radicchio, arugula, squash, and pecans. Toss in dressing; taste and adjust seasoning as necessary. Enjoy!
How about something fresh and satisfying that packs on the flavor? Bitter greens, sweet and spicy squash, and crunch pecans meet our light but creamy Sesame Tahini dressing.
👩🍳 Simple to make, yet impressive to serve – this Roasted Squash and Radicchio Salad is a true crowd-pleaser!