Radicchio and Roasted Butternut Squash Salad

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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
Servings:
6

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

  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.

Tips

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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