Radicchio and Roasted Squash Salad
This salad is especially great for the holiday not only for its wonderful fall flavors but also because it’s hearty and can sit on a buffet table for hours without losing any integrity or flavor. In fact, you can mix the whole thing up to a day before, refrigerate it, and then bring it to room temperature before serving. If you can find delicata squash, try it (just seed it, no need to peel it). Note that if you can’t find squash (or if you dislike it), sweet potatoes make an excellent substitute.Serves 12
- 3 pounds butternut squash, halved lengthwise, tough skin peeled and ends trimmed and discarded, seeded, and cut into 1-inch pieces
- 3/4 cup olive oil
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons Dijon mustard
- 1 tablespoon honey or maple syrup
- 1/4 cup apple cider vinegar
- 1 garlic clove, minced
- 3 heads radicchio, each about 1/2 pound, cored and thinly sliced
