Popular Conditions & Diets
Ingredients
17
Time
35m
Serves
6
Recipe by Julia Gibson
Ingredients
17
Time
35m
Serves
6
1
Delicata Squash
1 head
Radicchio
2 Tbsp
Extra-Virgin Olive Oil
1 Tbsp
Honey
1/2 tsp
Paprika
1/4 tsp
Cayenne Pepper
Lunch
Holiday
Side
1/4 tsp
Cinnamon
1 pinch
Nutmeg
1/2 cup
Fresh Parsley
chopped
1/4 cup
Tahini
3 Tbsp
Apple Cider Vinegar
1/4 cup
Filtered Water
2 Tbsp
Maple Syrup
1 tsp
Dijon Mustard
1/4 tsp
Kosher Salt
1/8 tsp
Black Pepper
1/2 cup
Walnuts
chopped
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.
Julia Gibson is a Certified Nutritional Practitioner, functional foods recipe developer and writer currently based in Toronto. She hopes to inspire and empower others through thoughtful writing, living a sustainable life, promoting holistic healing and creating deliciously nourishing food.
