Honey Nut Squash Radicchio SaladShare Pin It Print This Recipe
This easy recipe produces flavors which hit across the board: sweet, bitter, sharp, creamy, crunchy, briny, juicy. It is vibrant to behold and an ace-in-the-hole for seasonal, nourishing sustenance. Go make it!
2 honey nut squash, cut into halves, seeds and stringy parts scooped out
1 tbsp La Tourangelle pecan oil
Leaves from 1/2 a head radicchio
2 pears, cored and thinly sliced
l/3 cup fresh parsley leaves
Your favorite sweet-salty nut or seed brittle, or spiced seeds/nuts
1 tsp Dijon mustard
2 tsp olive brine
1 tsp white wine vinegar
1 tbsp pecan oil
Freshly cracked pepper to taste
Preheat oven to 400 convection/425 gas. Drizzle pecan oil onto squash halves, rubbing to coat cavity and cut sides.
Roast cut sides down 15-20 mins or until golden and tender.
Remove from oven, turn squash pieces over, and allow to cool on the pan.
In a mixing bowl, tear radicchio into large strips. Add pear slices and parsley.
In a small pour spout bowl, combine mustard, brine, vinegar, and freshly cracked pepper. Whisk to incorporate fully. Whisk while drizzling the pecan oil in, until emulsified. It should feel loose but velvety. Taste and adjust seasoning as needed.
Pour half the dressing over radicchio-pear mixture and toss to coat. Taste and add a little more if not quite punchy.
Layer the radicchio mix onto plates and nestle squash halves on top. Add a few cracks of pepper and the spiced nuts, and a final drizzle of dressing to taste. Eat at once.
Recipe & Image by Melina Hammer