Recipes and Cooking Radicchio and Roasted Butternut Squash Salad 5.0 (2) 1 Reviews Eat the rainbow in this vegetable salad that is centered around roasted butternut squash. Try pairing it with your favorite steak or pork entree. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 15, 2018 Print Share Share Tweet Pin Email Photo: Con Poulos Hands On Time: 20 mins Total Time: 45 mins Servings: 6 Jump to Nutrition Facts Ingredients ¼ cup extra virgin olive oil ¼ cup sherry vinegar or apple cider viengar 1 small shallot, finely chopped 2 teaspoon chopped fresh oregano, plus more for topping 1 teaspoon fennel seeds, crushed 1 teaspoon honey ½ teaspoon kosher salt ½ teaspoon coarsely ground black pepper ½ medium butternut squash, peeled and sliced into 2-inch wedges (or 2 cups cubed) 1 - 2 heads radicchio (12 to 14 oz. total) 1 medium fennel bulb, cored and thinly sliced (1 cup) 3 tablespoon roasted, salted pepitas or almonds Directions Preheat oven to 400°F. For vinaigrette: In a small bowl whisk together olive oil, vinegar, shallot, oregano, fennel seeds, honey, salt, and black pepper. In a 15×10-inch baking pan toss squash in 2 Tbsp. vinaigrette. Bake, uncovered, 25 to 30 minutes or until tender and starting to brown, stirring once; let cool. Coarsely chop radicchio; place in a large mixing bowl. Add squash and fennel slices. Toss with remaining vinaigrette. Top with pepitas and additional oregano. Tips Cover and chill up to 6 hours before serving. Print Nutrition Facts (per serving) 148 Calories 11g Fat 12g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 148 % Daily Value * Total Fat 11g 14% Saturated Fat 2g 10% Sodium 137mg 6% Total Carbohydrate 12g 4% Total Sugars 3g Protein 3g Vitamin C 16.4mg 82% Calcium 51mg 4% Iron 1mg 6% Potassium 419mg 9% Folate, total 52.4mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.