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.
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Ingredients
Directions
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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.
Tips
Cover and chill up to 6 hours before serving.
Nutrition Facts
Per Serving:
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.