Description
A hearty fall salad with a kick. Delicious served warm or room temperature.
Ingredients
Units
Scale
- 3 lb (1.35 kg) butternut squash, peeled, seeded & cut into 1" pieces
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) brown sugar
- 1/2 tsp cayenne pepper
- kosher salt & freshly ground black pepper
- 2 cups (480 ml) sliced radicchio, loosely packed (from about 1/2 small head)
- 1 apple, thinly sliced (I used gala)
- 1/4 cup (60 ml) blue cheese crumbles
- 1/4 cup (60 ml) pepitas
Maple Tarragon Vinaigrette
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) maple syrup
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp dijon mustard
- kosher salt & freshly ground black pepper
- 1 tbsp roughly chopped tarragon, plus extra to garnish
Instructions
- Preheat the oven to 400 degrees F. On a baking sheet, toss the butternut squash with the olive oil, brown sugar, cayenne pepper, 1 tsp salt, and a little freshly ground black pepper. Bake for 25-30 minutes, just until tender. You don’t want the squash to fall apart in the salad, so take it out as soon as it can be easily pierced with a fork.
- Transfer the squash to a large bowl and mix with the radicchio to warm it through. To make the dressing, whisk together the oil, maple syrup, vinegar, and mustard. Season to taste with salt and pepper, then whisk in the tarragon.
- Add the apples and vinaigrette to the squash mixture and toss to combine. Top with the blue cheese, pepitas, and a little extra tarragon.
Notes
- The butternut squash packs a good amount of heat from the cayenne pepper.
- If the 1/2 teaspoon intimidates you, cut it down to 1/4 teaspoon – you’ll get just a hint of warmth.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280