Radicchio and Squash Salad
I used frozen chopped butternut squash instead of fresh because the frozen squash is much less work (have you ever chopped a butternut squash? It's a huge headache!), takes less time in the oven (20min max), and also it becomes very soft when mixed in the salad -- the sweetness and the soft texture of the squash complement the crunchy, bitter red greens really well. I suggest using frozen squash, or if not, cooking the squash until it is very tender and caramelized.
The maple Dijon dressing is the perfect topping to round out the flavors of this salad - there's sweetness and sharpness in every bite! Enjoy!
1 package frozen chopped butternut squash, thawed
4 Tbsp olive oil, divided
salt and pepper
2 Tbsp Dijon mustard
1 Tbsp maple syrup
2 Tbsp cup apple cider vinegar
1 garlic clove, minced
1 head radicchio, cored and thinly sliced
Preheat the oven to 400 degrees. Place the butternut squash on a baking sheet and drizzle with 2 Tbsp olive oil and season with salt and pepper. Toss to coat evenly and place in the oven for about 20 minutes or until very tender and slightly caramelized. Remove from oven, let cool slightly, and set aside. In a large bowl, whisk together the olive oil, mustard, maple syrup, vinegar and garlic. Season to taste with salt and pepper. Add the squash and the radicchio to the bowl and toss together in the dressing until everything is evenly coated.