Radicchio Salad with Spiced Squash

Name: Radicchio Salad with Spiced Squash
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Ingredients: Delicata Squash; Radicchio; Extra-Virgin Olive Oil; Honey; Paprika; Cayenne Pepper; Cinnamon; Nutmeg; Fresh Parsley; Tahini; Apple Cider Vinegar; Filtered Water; Maple Syrup; Dijon Mustard; Kosher Salt; Black Pepper; Walnuts

Recipe by Julia Gibson

Ingredients

Time

35m

Serves

The only fall salad you’ll ever need. Full of sweet spiced caramelized squash, bitter radicchio, toasted walnuts, herby parsley, and a bright creamy dressing, this salad is the perfect combination of flavours. Serve it at Thanksgiving and all autumn long.

Lunch

Holiday

Side

Ingredients

Delicata Squash

1 head

Radicchio

2 Tbsp

Extra-Virgin Olive Oil

1 Tbsp

Honey

1/2 tsp

Paprika

1/4 tsp

Cayenne Pepper

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

Instructions

Preheat oven to 425 degrees Fahrenheit.

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.

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

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

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.