Radicchio and Roasted Butternut Squash Salad


Eat the rainbow in this vegetable salad that is centered around roasted butternut squash. Try pairing it with your favorite steak or pork entree.

Radicchio & Roasted Butternut Squash Salad on oval white platter
Photo: Con Poulos
Hands On Time:
20 mins
Total Time:
45 mins


  • 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


  1. 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.

  2. 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.

  3. Coarsely chop radicchio; place in a large mixing bowl. Add squash and fennel slices. Toss with remaining vinaigrette. Top with pepitas and additional oregano.


Cover and chill up to 6 hours before serving.

Nutrition Facts (per serving)

148 Calories
11g Fat
12g Carbs
3g Protein
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.

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