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.
👩🍳 Simple to make, yet impressive to serve – this Roasted Squash and Radicchio Salad is a true crowd-pleaser!
Roasted Squash and Radicchio Salad
Rated 4.0 stars by 1 users
Servings
4
Ingredients
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2 delicata squashes (10 ounces each), halved lengthwise, seeded and cut into ½-inch half-moons
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1 tablespoon honey
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⅔ teaspoons kosher salt
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¼ teaspoon smoky chile powder
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2 tablespoons extra-virgin olive oil
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2 teaspoons finely chopped tarragon
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1 large garlic clove, grated
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1 head radicchio, cored and shredded (4 cups)
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4 cups arugula
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⅔ cup chopped toasted pecans
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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!