Roasted Squash and Radicchio Salad With Buttermilk Dressing

By SFCook

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. Melissa Clark - The NY Times

Featured in: Squash Gives This Winter Salad A Satisfying Twist.

Ingredients

• 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

Details

Servings 4
Cooking time 60mins
Adapted from cooking.nytimes.com

Preparation

Step 1

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.

NOTE: To toast pecans, heat oven to 350 degrees. Spread nuts on a rimmed baking sheet and toast until they deepen in color and turn fragrant, 7 to 10 minutes. Cool before chopping.