Radicchio and Roasted Delicata Squash Salad

Ingredients

  • 1 medium delicata squash , halved, seeded, and cut into 1/2-inch thick slices

  • 1 teaspoon heat tolerant, neutral cooking oil (such as grapeseed)

  • sea salt

  • 1 small head radicchio , cored with leaves torn into bite-sized pieces

  • zest of 2 lemons and 2 tablespoons juice , divided

  • 2 shallots , divided

  • 1 tablespoon maple syrup

  • 3 tablespoons extra virgin olive oil

Toppings (optional)

  • 1/4 cup raw, hulled pepitas

  • 1/4 cup shaved Parmesan cheese

  • fresh ground pepper

Instructions

  1. Preheat oven to 425 degrees F.

  2. Toss sliced delicata with oil and arrange on baking sheet, avoiding overcrowding. Spinkle both sides with sea salt. Roast 25 - 30 minutes, flipping squash halfway through, until squash is tender with crisp, golden brown edges.

  3. While squash roasts, in a large mixing bowl, toss radicchio leaves with lemon zest and a big pinch sea salt. Set aside.

  4. Thinly slice shallots. Mince 1 tablespoon for the dressing; reserve the rest.

  5. To make dressing, whisk to combine 1 tablespoon minced shallot, lemon juice, maple syrup, and a pinch sea salt. Whisk in olive oil until mixture is emulsified.

  6. In a small skillet, heat 1 tablespoon oil over medium heat. Add sliced shallots, sprinkle with sea salt, and cook until golden, about 5 minutes. Remove from pan. Toss pepitas in the same pan and, shaking constantly, toast 1 minute or just until a few seeds start to pop. Remove and toss with sea salt. Set sage on a paper towel and sprinkle with sea salt.

  7. As squash comes out of the oven, drizzle radicchio with 3 tablespoons dressing and toss with squash on hot baking sheet. Transfer salad to a large bowl, toss with shallots and Parmesan; scatter pepitas on top. Finish with a drizzle of dressing and a few twists pepper.

By Elizabeth Stark at brooklynsupper.com

Haley Smith