Squash and Radicchio Salad With Pecans

Ingredients for Squash and Radicchio Salad With Pecans

• 6 898, honeynut, or delicata squash, halved, seeds removed, sliced into 1"-thick half-moons

• 60ml extra-virgin olive oil

• Kosher salt, freshly ground pepper

• 240ml pecans

• 1 teaspoon plus 120ml extra-virgin olive oil

• plus more for drizzling

• Kosher salt

• 1/2 small shallot, finely chopped

• 60ml fresh lemon juice

• 2 tablespoons fresh orange juice

• 2 tablespoons Dijon mustard

• 4 teaspoons pure maple syrup

• Freshly ground black pepper

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

• 1/2 medium Asian pear, thinly sliced

• 1 tablespoon fresh lemon juice

• 90g Piave cheese or Parmesan, shaved

• 1/4 cup parsley leaves

• 1/2 lemon

Place racks in middle and lower third of oven and set a rimmed baking sheet on each; preheat oven to 232°C. Toss squash with oil in a large bowl; season with salt and pepper. Remove baking sheets from oven and divide squash between them, arranging in a single layer. Roast, rotating sheets halfway through, until browned and tender, 15–25 minutes. Set squash aside; reduce oven temperature to 177°C.

Do Ahead: Squash can be roasted 1 day ahead. Let cool, then transfer to an airtight container. Cover and chill. Bring to room temperature or heat slightly in a microwave before using.

Toss pecans with 1 teaspoon oil in a small bowl; season with salt. Toast on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 8–10 minutes. Let cool, then coarsely chop. Set 60g pecans aside for serving.

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

Toss radicchio and half of dressing in a large bowl to coat; season with salt and pepper. Arrange on a platter. Toss reserved squash with remaining dressing in the same bowl to coat; season with salt and pepper. Arrange over radicchio.

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

Do Ahead: Vinaigrette can be made 1 day ahead. Cover and chill. 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.