Roasted Squash And Radicchio Salad With Buttermilk Dressing Recipes

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ROASTED SQUASH AND RADICCHIO SALAD WITH BUTTERMILK DRESSING



Roasted Squash and Radicchio Salad With Buttermilk Dressing image

Roasted delicata squash brings sweetness and a velvety texture to the bitter radicchio and arugula in this colorful salad. A light buttermilk dressing adds creaminess and brightness. It's satisfying enough for a light dinner, or serve it before or alongside roasted or grilled meat or fish.

Provided by Melissa Clark

Categories     salads and dressings, vegetables, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 13

2 delicata squashes (10 ounces each), halved lengthwise, seeded and cut into 1/2-inch half-moons
1 tablespoon honey
1 1/2 teaspoons kosher salt
1/4 teaspoon smoky chile powder, such as New Mexico or chipotle
6 tablespoons extra-virgin olive oil
1/3 cup buttermilk
2 teaspoons lemon juice
2 teaspoons finely chopped tarragon
1 large garlic clove, grated
1 head radicchio, cored and shredded (4 cups)
4 cups arugula
2/3 cup chopped toasted pecans (see note)
1/3 cup thinly sliced scallions

Steps:

  • Heat oven to 425 degrees. In a large bowl, toss squash with honey, 3/4 teaspoon salt, chile powder and 2 tablespoons olive oil. Transfer to a large rimmed baking sheet. Roast, tossing occasionally, until tender and golden brown, 35 to 40 minutes.
  • Meanwhile, in a small bowl, whisk together buttermilk, lemon juice, tarragon, remaining 3/4 teaspoon salt and the garlic. Whisk in remaining 4 tablespoons (1/4 cup) oil.
  • In a large bowl, combine radicchio, arugula, squash, pecans and scallions. Toss in buttermilk dressing; taste and adjust seasoning as necessary.

Nutrition Facts : @context http, Calories 392, UnsaturatedFat 29 grams, Carbohydrate 23 grams, Fat 34 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 648 milligrams, Sugar 7 grams

ROASTED SQUASH SALAD



Roasted Squash Salad image

Provided by Amanda Freitag

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 13

1 small acorn squash (preferably 1 pound), seeded
1 small butternut squash, peeled and seeded
1/4 kabocha squash, seeded
2 teaspoons honey
1/4 cup olive oil, divided
Kosher salt and freshly ground black pepper
1 cup Brussels sprouts
1/4 cup pepitas
2 tablespoons pumpkin seed oil
2 tablespoons lemon juice
4 cups arugula leaves
1 tablespoon pomegranate seeds
Shaved Parmesan cheese, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • Slice acorn squash into rounds about 1 inch thick. Slice butternut squash into about 1-inch chunks. Slice kabocha squash into half-moon slices, also about 1 inch thick. Spread the squash out onto a sheet tray, making sure they are in a single layer and slightly spaced out; use two sheet trays if necessary. Drizzle all the squash with the honey and half the olive oil, season with salt and pepper and roast until soft but not falling apart, 15 to 20 minutes.
  • Core Brussels sprouts and cut into quarters. Spread them out on a sheet pan, drizzle with remaining olive oil and season with salt and pepper. Roast until slightly tender, 10 to 15 minutes.
  • Spread pepitas out on a sheet tray. Sprinkle with salt and lightly toast until they pop and are a light brown, 6 to 10 minutes.
  • In a small bowl, whisk together the pumpkin seed oil and lemon juice. Lightly dress the arugula leaves with the mixture.
  • To assemble, place dressed arugula on a large platter, then arrange squash and Brussels over the arugula. Sprinkle with pepitas and pomegranate seeds and garnish with shaved Parmesan.

DINNER SALAD WITH RADICCHIO AND ROASTED SWEET POTATOES



Dinner Salad with Radicchio and Roasted Sweet Potatoes image

Eggs and roasted sweet potatoes make this salad a full meal, not a sidekick. Feel free to swap in whatever protein and roasted vegetables you may have on hand.

Provided by Molly Baz

Categories     Bon Appétit     Salad     Dinner     Egg     Sweet Potato/Yam     Radicchio     Cashew     Fennel     Cilantro     Soy Free     Dairy Free     Wheat/Gluten-Free     Peanut Free

Yield 4 servings

Number Of Ingredients 19

For the Spicy Cashew Dressing:
1/2 cup salted, roasted cashews
1/4 cup vegetable oil
3 Tbsp. unseasoned rice vinegar
3/4 tsp. crushed red pepper flakes
3/4 tsp. fish sauce
3/4 tsp. honey
1 garlic clove
Kosher salt
For the salad:
4 small sweet potatoes (about 1 1/2 lb. total), scrubbed, halved lengthwise
2 Tbsp. extra-virgin olive oil
4 large eggs
2 heads of radicchio (about 1 lb. total), quartered, cores removed, leaves separated
1 small fennel bulb, quartered lengthwise, thinly sliced lengthwise
2 Tbsp. unseasoned rice vinegar
1/2 cup crushed salted, roasted cashews
1/2 cup cilantro leaves with tender stems
Kosher salt

Steps:

  • For the spicy cashew dressing:
  • Blend cashews, oil, vinegar, red pepper flakes, fish sauce, honey, garlic, and 1/3 cup warm water in a blender until very creamy, smooth, and pourable. Taste dressing and season with salt.
  • Do Ahead: Dressing can be made 3 days ahead. Cover and chill.
  • For the salad:
  • Place a rack in middle of oven; preheat to 425°F. Place sweet potatoes on a rimmed baking sheet, drizzle with oil, and season with kosher salt; turn to coat. Arrange cut side down; roast until tender and cut sides are browned, 20-25 minutes. Let cool.
  • Bring a medium pot of water to a boil. Carefully lower eggs into water and cook 8 minutes. Transfer eggs to a bowl of ice water and let cool. Remove eggs from ice water, pat dry, and peel.
  • Toss radicchio, fennel, and vinegar in a large bowl; season with sea salt. Drizzle 1/2 cup dressing down sides of bowl. Using your hands, fold salad, working from the bottom out toward the sides of the bowl, until evenly coated in dressing.
  • Transfer salad to a platter. Tear sweet potatoes and eggs into 1 1/2" pieces and nestle into salad. Season egg yolks with sea salt. Drizzle more dressing over and top with cashews and cilantro. Serve with remaining dressing alongside.

SQUASH AND RADICCHIO SALAD WITH PECANS



Squash and Radicchio Salad With Pecans image

Preheating the baking sheet will help the squash sizzle and sear as soon as it hits the pan rather than steam and stick.

Provided by Christina Chaey

Categories     Bon Appétit     Side     Salad     Fall     Thanksgiving     Squash     Pecan     Lemon     Orange     Citrus     Mustard     Maple Syrup     Radicchio     Pear     Asian Pear     Cheese     Parmesan     Vegetarian     Wheat/Gluten-Free     Soy Free

Yield 8-10 servings

Number Of Ingredients 20

Squash:
6 898, honeynut, or delicata squash, halved, seeds removed, sliced into 1"-thick half-moons
¼ cup extra-virgin olive oil
Kosher salt, freshly ground pepper
Vinaigrette and assembly:
1 cup pecans
1 tsp. plus ½ cup extra-virgin olive oil; plus more for drizzling
Kosher salt
½ small shallot, finely chopped
¼ cup fresh lemon juice
2 Tbsp. fresh orange juice
2 Tbsp. Dijon mustard
4 tsp. pure maple syrup
Freshly ground black pepper
2 small heads of radicchio, leaves separated, torn if large
½ medium Asian pear, thinly sliced
1 Tbsp. fresh lemon juice
3 oz. Piave cheese or Parmesan, shaved
¼ cup parsley leaves
½ lemon

Steps:

  • Squash:
  • Place racks in middle and lower third of oven and set a rimmed baking sheet on each; preheat oven to 450°F. Toss squash with oil in a large bowl; season with salt and pepper. Remove baking sheets from oven and divide squash between them, arranging in a single layer. Roast, rotating sheets halfway through, until browned and tender, 15-25 minutes. Set squash aside; reduce oven temperature to 350°F.
  • Do Ahead: Squash can be roasted 1 day ahead. Let cool, then transfer to an airtight container. Cover and chill. Bring to room temperature or heat slightly in a microwave before using.
  • Vinaigrette and assembly:
  • Toss pecans with 1 tsp. oil in a small bowl; season with salt. Toast on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 8-10 minutes. Let cool, then coarsely chop. Set ½ cup pecans aside for serving.
  • Blend shallot, lemon juice, orange juice, mustard, maple syrup, and remaining pecans in a blender until mostly smooth. With motor running, gradually stream in ½ cup oil and blend until emulsified and smooth. Season dressing with salt and pepper.
  • Toss radicchio and half of dressing in a large bowl to coat; season with salt and pepper. Arrange on a platter. Toss reserved squash with remaining dressing in the same bowl to coat; season with salt and pepper. Arrange over radicchio.
  • Toss Asian pear with lemon juice in a small bowl. Top salad with Asian pear, cheese, parsley, and reserved pecans. Squeeze juice from lemon half over and drizzle with oil; season with more salt and pepper.
  • Do Ahead: Vinaigrette can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

WILD RICE AND ROASTED SQUASH SALAD WITH CIDER VINAIGRETTE



Wild Rice and Roasted Squash Salad With Cider Vinaigrette image

Toothsome wild rice, caramelized roasted veggies and crisp radicchio all shine in this generous salad, which can be served as a hearty side or satisfying lunch. Radicchio adds a pop of color and a punch of bitterness, but a peppery green like arugula would also make a great substitute. This salad is tossed with a generous batch of mustard-cider vinaigrette. If you decide to double the dressing or have any left over, it pairs beautifully with just about any grain or hearty green, and will keep refrigerated for up to three days.

Provided by Yossy Arefi

Categories     dinner, lunch, salads and dressings, vegetables, appetizer, main course, side dish

Time 4h

Yield 4 to 6 servings

Number Of Ingredients 17

Kosher salt and black pepper
3/4 cup uncooked wild rice (about 5 ounces)
3/4 pound peeled kabocha or butternut squash, cut into 3/4-inch pieces (about 3 cups)
2 tablespoons olive oil
1/2 teaspoon smoked paprika
1/2 small head radicchio, thinly sliced
1/2 cup sweetened dried cherries
1/2 cup chopped fresh parsley leaves and tender stems
1/3 cup toasted chopped walnuts
Flaky sea salt
1 cup fresh apple cider
1/4 cup olive oil
1 tablespoon apple cider vinegar
1 teaspoon minced shallot
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste

Steps:

  • Heat the oven to 400 degrees and set a rack in the center of the oven.
  • Prepare the rice: Bring a medium pot of salted water to a boil. Add the wild rice to the boiling water, reduce the heat to a simmer and cook the rice until tender and most grains have split, 40 to 50 minutes. Drain the rice.
  • While the rice cooks, roast the squash: On a baking sheet, toss the squash with the olive oil, paprika and a sprinkle of kosher salt and pepper. Spread the squash into an even layer, then transfer to the oven to roast, stirring a few times, until golden and tender, about 20 to 30 minutes.
  • Meanwhile, make the vinaigrette: In a small saucepan, bring the apple cider to a boil over high. Boil the cider until it has reduced to about 1/4 cup, 10 to 15 minutes. Carefully transfer the cider syrup to a jar with a lid (don't put the lid on yet) and let it cool slightly. Add the olive oil, apple cider vinegar, shallot, mustard, salt and pepper. Screw the lid on tightly and shake vigorously to combine. Taste and season with salt and pepper.
  • Assemble the salad: Add the cooked rice, roasted squash, radicchio, cherries and parsley to a large bowl. Shake the vinaigrette to combine, then drizzle a few tablespoons over the salad and toss gently to combine. Add more vinaigrette to taste. (You may have a bit of extra vinaigrette; refrigerate it for up to 3 days and toss with other greens or grains.)
  • Top the salad with the toasted walnuts and a sprinkle of flaky salt and pepper, and serve immediately.

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