Squash and Radicchio Salad With Pecans
A elegant autumn salad featuring roasted squash, crisp radicchio, and toasted pecans, dressed in a citrus-maple vinaigrette and topped with shaved cheese, Asian pear, and fresh parsley. Perfect balance of sweet, bitter, and nutty flavors.
Ingredients
- •6 whole squash
- •¼ cup extra-virgin olive oil
- •1 to taste Kosher salt, freshly ground pepper
- •1 cup pecans
- •1 tsp extra-virgin olive oil
- •1 to taste Kosher salt
- •½ small shallot
- •¼ cup fresh lemon juice
- •2 Tbsp fresh orange juice
- •2 Tbsp Dijon mustard
- •4 tsp pure maple syrup
- •1 to taste Freshly ground black pepper
- •2 small heads radicchio
- •½ medium Asian pear
- •1 Tbsp fresh lemon juice
- •3 oz Piave cheese or Parmesan
- •¼ cup parsley leaves
- •½ whole lemon
Cooking Instructions
- 1.
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.
25 min
- 2.
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.
- 3.
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 1/2 cup pecans aside for serving.
10 min
- 4.
Blend shallot, lemon juice, orange juice, mustard, maple syrup, and remaining pecans in a blender until mostly smooth. With motor running, gradually stream in 1/2 cup oil and blend until emulsified and smooth. Season dressing with salt and pepper.
5 min
- 5.
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.
5 min
- 6.
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.
5 min
- 7.
Do Ahead: Vinaigrette can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
