Roasted Squash and Radicchio Salad With Buttermilk Dressing

Name: Roasted Squash and Radicchio Salad With Buttermilk Dressing
Total time: 1 h
Yield: 4 servings
Cuisine: american
Ingredients: 2 delicata squashes (10 ounces each), halved lengthwise, seeded and cut into 1/2-inch half-moons; 1 tablespoon honey; 1 1/2 teaspoons kosher salt; 1/4 teaspoon smoky chile powder, such as New Mexico or chipotle; 6 tablespoons extra-virgin olive oil; 1/3 cup buttermilk; 2 teaspoons lemon juice; 2 teaspoons finely chopped tarragon; 1 large garlic clove, grated; 1 head radicchio, cored and shredded (4 cups); 4 cups arugula; 2/3 cup chopped toasted pecans (see note); 1/3 cup thinly sliced scallions

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(1,005)
Comments: Read comments

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

Preparation

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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.

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

1,005 user ratings

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Comments

Katie8 years ago

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

fall-girl8 years ago

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 Veno8 years ago

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.

Carolyn3 days ago

Wow! I didn’t have buttermilk so used fat free Greek yogurt diluted with milk. I included the zest and juice from 1/2 lemon. The one clove of garlic is pretty strong, but wow, it was delicious. If you are worried that the radicchio is too bitter, you can soak it in ice water for 15-30 mins.

Lois1 month ago

I add dried cranberries...really nice

Molly2 months ago

Should I use both the white and green parts of the scallion, or just the green?

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