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Roasted Squash and Radicchio Salad
Roasted Squash and Radicchio Salad
4
Ingredients
- 2 delicata squashes (10 ounces each), halved lengthwise, seeded and cut into Β½-inch half-moons
- 1 tablespoon honey
- β teaspoons kosher salt
- ΒΌ 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
- β 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!
Β
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.
π©βπ³ Simple to make, yet impressive to serve β this Roasted Squash and Radicchio Salad is a true crowd-pleaser!