Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Source: Better Homes and Gardens

Gallery

Credit: Con Poulos

Recipe Summary

hands-on:
20 mins
total:
45 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

148 calories; fat 11g; saturated fat 2g; carbohydrates 12g; mono fat 7g; poly fat 1g; insoluble fiber 2g; sugars 3g; protein 3g; vitamin a 5122.3IU; vitamin c 16.4mg; thiamin 0.1mg; niacin equivalents 0.8mg; vitamin b6 0.1mg; folate 52.4mcg; sodium 137mg; potassium 419mg; calcium 51mg; iron 1mg.
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