Squash and radicchio salad with pecans for a tasty side

Ingredients for Squash and radicchio salad with pecans

• 6 898 g honeynut, or delicata squash, halved, seeds removed, sliced into 2.5 cm thick half-moons

• 60 ml extra-virgin olive oil

• kosher salt, freshly ground black pepper

• 200 g pecans

• 15 ml plus 120 ml extra-virgin olive oil; plus more for drizzling

• kosher salt

• ½ small shallot, finely chopped

• 60 ml fresh lemon juice

• 30 ml fresh orange juice

• 30 ml Dijon mustard

• 20 ml pure maple syrup

• freshly ground black pepper

• 2 small heads of radicchio, leaves separated, torn if large

• ½ medium Asian pear, thinly sliced

• 15 ml fresh lemon juice

• 85 g Piave cheese or Parmesan, shaved

• 15 g parsley leaves

• ½ lemon

How to make Squash and radicchio salad with pecans

1. Place racks in the middle and lower third of the oven and set a rimmed baking tray on each. Preheat the oven to 230°C (fan oven 210°C).

2. Toss the squash with the oil in a large bowl and season with salt and pepper.

3. Remove the baking trays from the oven and divide the squash between them, arranging it in a single layer. Roast for 15–25 minutes, rotating the trays halfway through, until the squash is browned and tender.

4. Set the roasted squash aside and reduce the oven temperature to 180°C (fan oven 160°C).

5. Do Ahead: The squash can be roasted 1 day in advance. Allow it to cool, then transfer to an airtight container. Cover and chill in the refrigerator. Bring to room temperature or heat slightly in the microwave before using.

6. Toss the pecans with 1 tsp of oil in a small bowl and season with salt. Toast the pecans on a rimmed baking tray, tossing halfway through, for 8–10 minutes until slightly darkened and fragrant.

7. Allow the toasted pecans to cool, then coarsely chop them. Set aside 125 g of pecans for serving.

8. Blend the shallot, lemon juice, orange juice, mustard, maple syrup, and the remaining pecans in a blender until mostly smooth. With the motor running, gradually stream in 120 ml of oil and blend until emulsified and smooth. Season the dressing with salt and pepper.

9. Toss the radicchio with half of the dressing in a large bowl to coat and season with salt and pepper. Arrange the radicchio on a platter.

10. Toss the reserved squash with the remaining dressing in the same bowl to coat and season with salt and pepper. Arrange the squash over the radicchio.

11. Toss the Asian pear with lemon juice in a small bowl. Top the salad with the Asian pear, cheese, parsley, and the reserved pecans. Squeeze the juice from half a lemon over the salad and drizzle with oil; season with additional salt and pepper.

12. Do Ahead: The vinaigrette can be made 1 day in advance. Cover and chill in the refrigerator. Bring to room temperature before using.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.