Roasted Squash and Radicchio Salad With Buttermilk Dressing

By Melissa Clark

Updated Oct. 17, 2023

Roasted Squash and Radicchio Salad With Buttermilk Dressing
Andrew Scrivani for The New York Times
Total Time
1 hour
Rating
5(972)
Comments
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Roasted delicata squash brings sweetness and a velvety texture to the bitter radicchio and arugula in this colorful salad. A light buttermilk dressing adds creaminess and brightness. It’s satisfying enough for a light dinner, or serve it before or alongside roasted or grilled meat or fish.

Featured in: Squash Gives This Winter Salad a Satisfying Twist

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Ingredients

Yield:4 servings
  • 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
Ingredient Substitution Guide
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

  1. 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.

  2. 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.

  3. Step 3

    In a large bowl, combine radicchio, arugula, squash, pecans and scallions. Toss in buttermilk dressing; taste and adjust seasoning as necessary.

Tip
  • 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. 

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Ratings

5 out of 5
972 user ratings
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Comments

Katie

My husband is lactose intolerant. What would you recommend I use in place of the 1/3 cup of buttermilk?

fall-girl

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.

Frank Veno

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.

Dani

A big hit again at Thanksgiving - 3rd year in a row. I doubled the delicata and roasted for less time than in recipe. It is a fun celebration of fall flavors and cuts the heaviness of the rest of the meal.

Marianne

Excellent recipe! I made this vegan and boosted protein by using silken tofu and extra lemon juice in place of buttermilk and blended with parsley to make the dressing. Delicious. I do think tarragon would elevate it but I had parsley on hand. Also subbed walnuts and pumpkin seeds for pecans and added quinoa (farro would be better, but quinoa is what I had) for a complete meal. Next time I might add thinly sliced apples. A keeper!

JS

Wonderful recipe but takes 2 hours

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