Fall Squash · Radicchio · Oct 20, 2023

Radicchio and Roasted Delicata Squash Salad

Name: Radicchio and Roasted Delicata Squash Salad
Ingredients: 2 medium delicata squash , halved, seeded, and cut into 1/2-inch thick slices; 1 tsp heat tolerant, neutral cooking oil; sea salt, to taste; 1 small head radicchio , cored with leaves torn into bite-sized pieces; zest of 2 lemons and 2 tablespoons juice , divided; 2 shallots , divided; 1 tbsp maple syrup; 3 tbsp extra virgin olive oil; sea salt, to taste; 1/4 cup hazelnuts, chopped and toasted

Radicchio and Roasted Delicata Squash Salad is a harmonious medley of flavors and textures that encapsulates the essence of autumn on a plate. This vibrant salad combines the earthy bitterness of radicchio with the delicate, slightly sweet notes of roasted delicata squash, creating a balance that's both visually appealing and taste-bud tantalizing.

Radicchio and Roasted Delicata Squash Salad

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Ingredients

For the Squash:

2 medium delicata squash , halved, seeded, and cut into 1/2-inch thick slices
1 tsp heat tolerant, neutral cooking oil
sea salt, to taste

For the Salad and Dressing:

1 small head radicchio , cored with leaves torn into bite-sized pieces
zest of 2 lemons and 2 tablespoons juice , divided
2 shallots , divided
1 tbsp maple syrup
3 tbsp extra virgin olive oil
sea salt, to taste
1/4 cup hazelnuts, chopped and toasted

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Directions

Preheat oven to 425 degrees F.
Toss sliced delicata with oil and arrange on baking sheets, avoiding overcrowding. Sprinkle both sides with sea salt. Roast 25 - 30 minutes, flipping squash halfway through, until squash is tender with crisp, golden brown edges.
While squash roasts, in a large mixing bowl, toss radicchio leaves with lemon zest and a big pinch sea salt. Set aside.
Thinly slice shallots. Mince 1 tablespoon for the dressing; reserve the rest.
To make dressing, whisk to combine 1 tablespoon minced shallot, lemon juice, maple syrup, and a pinch sea salt. Whisk in olive oil until mixture is emulsified.
In a small skillet, heat 1 tablespoon oil over medium heat. Add sliced shallots, sprinkle with sea salt, and cook until golden, about 5 minutes. Remove from pan. Toss the chopped hazelnuts in the same pan and toast for 1 minute or just until they begin to golden. Remove from heat and toss with sea salt.
As squash comes out of the oven, drizzle radicchio with 3 tablespoons dressing and toss with squash on hot baking sheet. Transfer salad to a large bowl, toss with shallots and hazelnuts. Finish with the dressing and a fresh cracked black pepper.

Radicchio and Roasted Delicata Squash Salad

Ingredients

For the Squash:

For the Salad and Dressing:

Directions

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