1

Preheat oven to 425 degrees Fahrenheit.

2

Cut the squash in half lengthwise and remove the seeds. Thinly slice the squash. Whisk together the olive oil, honey, paprika, cayenne pepper, cinnamon and nutmeg, and season with salt and pepper. Toss the squash in the marinade and spread out on a baking sheet lined with parchment paper or tin foil. Roast for 25-30 minutes, flipping halfway through.

3

Meanwhile, make the dressing. Whisk together the tahini, apple cider vinegar, water, maple syrup, dijon mustard, salt and black pepper until smooth and emulsified.

4

Spread the walnuts out on a baking sheet and place in the oven for 5-10 minutes until toasted, making sure not to burn.

5

Trim, tear and wash the radicchio leaves and lay out on a large platter. Top with with roasted squash and walnuts. Drizzle the dressing over top. Finely chop the parsley and sprinkle over the entire salad.