Roasted Squash and Radicchio Salad With Buttermilk Dressing
Updated Oct. 17, 2023
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2delicata squashes (10 ounces each), halved lengthwise, seeded and cut into ½-inch half-moons
- 1tablespoon honey
- 1½teaspoons kosher salt
- ¼teaspoon smoky chile powder, such as New Mexico or chipotle
- 6tablespoons extra-virgin olive oil
- ⅓cup buttermilk
- 2teaspoons lemon juice
- 2teaspoons finely chopped tarragon
- 1large garlic clove, grated
- 1head radicchio, cored and shredded (4 cups)
- 4cups arugula
- ⅔cup chopped toasted pecans (see note)
- ⅓cup thinly sliced scallions
Nutritional analysis per serving (4 servings)
392 calories; 34 grams fat; 4 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 6 grams polyunsaturated fat; 23 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 5 grams protein; 648 milligrams sodium
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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Preparation
- Step 1
Heat oven to 425 degrees. In a large bowl, toss squash with honey, ¾ teaspoon salt, chile powder and 2 tablespoons olive oil. Transfer to a large rimmed baking sheet. Roast, tossing occasionally, until tender and golden brown, 35 to 40 minutes.
- Step 2
Meanwhile, in a small bowl, whisk together buttermilk, lemon juice, tarragon, remaining ¾ teaspoon salt and the garlic. Whisk in remaining 4 tablespoons (¼ cup) oil.
- Step 3
In a large bowl, combine radicchio, arugula, squash, pecans and scallions. Toss in buttermilk dressing; taste and adjust seasoning as necessary.
- To toast pecans, heat oven to 350 degrees. Spread nuts on a rimmed baking sheet and toast until they deepen in color and turn fragrant, 7 to 10 minutes. Cool before chopping.
Private Notes
Comments
My husband is lactose intolerant. What would you recommend I use in place of the 1/3 cup of buttermilk?
Any non-dairy milk (soy, almond, cashew, etc.) with a tspn or so of lemon juice works well. I would use a thicker one, like an unsweetened soy milk, not low-fat.
Glad to discover this squash variety. The best part was I roasted the seeds along with the squash but at 350 instead of 425 degrees. what a treat that was. So much better than regular pumpkin seeds.
I didn't have buttermilk so I used greek yogurt and extra lemon juice. Superb.
Yes, I do the same. I use nonfat yogurt, lemon juice & a bit of water to make the dressing pourable. Actually, I don't miss the buttermilk at all.
I occasionally add lentils, black or puy, or even wild rice to the salad for well-rounded meal with interest.
Love the recipe. After trying it a few times, I’d recommend: - Chipotle powder. Smoked paprika just didn’t do the trick. And regular chili powder was fine but lacked the smoky flavor to compliment the honey - Less time (20-25 min) or lower heat on the squash - Get a really nice toast on the pecans. I went half-hearted one time and the salad didn’t shine - toss it together (minus nuts) well ahead of dinner for everything to meld together. It never gets soggy. It’s even still crunchy and delicious for leftovers the next day. I’d actually say it’s a tad better because the raw garlic mellows out.
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