Honeynut Squash With Radicchio and Miso
A hearty fall salad featuring roasted honeynut squash, nutty farro, and crisp radicchio, all brought together with a rich miso-pine nut dressing. The combination of warm grains, roasted squash, and fresh apple creates a perfect balance of flavors and textures.
Ingredients
- •¾ cup whole grain or semipearled farro
- •1 to taste Kosher salt
- •3 whole honeynut squash
- •5 tablespoons olive oil
- •⅓ cup pine nuts
- •1 clove garlic
- •1 tablespoon white miso
- •2 tablespoons apple cider vinegar
- •1 tablespoon chives
- •2 heads Treviso radicchio
- •1 whole Granny Smith apple
- •
Cooking Instructions
- 1.
Preheat oven to 425°F. Cook farro in a large saucepan of boiling salted water until tender, 25-35 minutes. Drain; spread out on a rimmed baking sheet.
35 min
- 2.
Meanwhile, toss squash with 1 Tbsp. oil on another rimmed baking sheet; season with salt. Turn squash cut side down and roast until browned and tender, 20-30 minutes.
30 min
- 3.
Bring pine nuts and remaining 4 Tbsp. oil to a very gentle simmer in a small saucepan over medium, stirring occasionally. Reduce heat and cook at a very low simmer until nuts are light golden brown, about 5 minutes. Remove from heat and whisk in garlic and miso. Let cool (it will look a bit chunky and broken at this point). Add vinegar and 1 Tbsp. chives and whisk until dressing is smooth and emulsified; season with salt.
15 min
- 4.
Toss farro and a generous tablespoonful of dressing in a large bowl; season with salt.
5 min
- 5.
Toss radicchio and apple and 2 Tbsp. dressing in a medium bowl and toss to combine. Season salad with salt.
5 min
- 6.
Arrange farro on a platter; top with squash and salad. Drizzle remaining dressing over and top with more chives.
5 min
