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Radicchio and Roasted Squash Salad
Julia Turshens Radicchio and Roasted Squash Salad
David Loftus/Now & Again

Fact: Julia Turshen is a brilliant cookbook author. Every single one of her recipes is a guaranteed hit. That’s why we’re over the moon about her latest release, Now & Again, filled with 125 recipes and ideas for reinventing leftovers.

For starters, check out her radicchio and roasted squash salad. It can sit out on the table for hours without losing any integrity or flavor, meaning it’s great for entertaining. Plus, you can mix the whole thing up the day before, refrigerate it and then bring it to room temperature before serving. Genius or what? 

Turshen has a hot tip for using the leftovers (if you have any): “Make delicious vegetarian sandwiches by spreading mayonnaise on both sides of two slices of bread, topping with your favorite melting cheese (such as cheddar or Muenster) and adding a large handful of leftover radicchio and squash salad. Cook the sandwiches in a skillet until browned on both sides and the cheese is melted; serve with mustard and pickles.” 

Is your mouth watering yet?

RELATED: Grilled Goat Cheese Sandwiches with Balsamic Beets

12 servings

3 pounds butternut squash, peeled, seeded and cut into 1-inch pieces

¾ cup extra-virgin olive oil, divided

Kosher salt

Freshly ground black pepper

2 tablespoons Dijon mustard

1 tablespoon honey or maple syrup

¼ cup apple cider vinegar

1 garlic clove, minced

3 heads radicchio, each about ½ pound, cored and thinly sliced

1. Position one rack in the center of your oven and a second rack in the top third; preheat the oven to 400°F. Line two sheet pans with parchment paper.

2. Divide the squash evenly between the prepared pans, then drizzle each pan with 2 tablespoons of the olive oil and season generously with salt and pepper. Use your hands to toss everything.

3. Roast the squash, stirring once or twice along the way and switching the pans between the racks and rotating them back to front halfway through the roasting time, until softened and browned, about 30 minutes. Set the squash aside to cool down a bit.

4. In a large bowl, whisk together the mustard, honey (or maple syrup), vinegar and garlic. While whisking constantly, slowly drizzle in the remaining olive oil to make a dressing. Season to taste with salt and pepper. Add the reserved squash and the radicchio to the bowl and use your hands to combine everything gently (messy, but fun).

5. Transfer the salad to a serving platter and serve immediately (or within a few hours; it holds well at room temperature).

192 calories

14g fat

18g carbs

2g protein

4g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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