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.
Cover and chill up to 6 hours before serving.
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