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




  • 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.

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Cover and chill up to 6 hours before serving.

Nutrition Facts

148 calories, 11 g fat (2 g saturated fat, 1 g polyunsaturated fat, 7 g monounsaturated fat), 0 mg cholesterol, 137 mg sodium, 12 g carbohydrates, 2 g fiber, 3 g sugar, 3 g protein.

Reviews (1)

1 Ratings
  • 5 Rating Star 1
I made this with kale rather than radicchio, it held up well for 3 days of lunches. I¿m making it again this week.