Roasted Squash and Radicchio Salad with Buttermilk Dressing

“OMG, is this recipe on your website??” asked The Tribe at a recent potluck gathering party to which I had brought this latest Ingrid-pick from NYT Cooking. It is now, yogis! Makes 4 servings.

INGREDIENTS

  • 2 delicata squashes (10 ounces each), unpeeled and halved lengthwise, seeded and cut into ½-inch half-moons

  • 1 tablespoon honey

  • 1½ teaspoons kosher salt

  • ¼ teaspoon smoky chile powder, such as New Mexico or chipotle

  • 6 tablespoons extra-virgin olive oil

  • ⅓ cup buttermilk

  • 2 teaspoons lemon juice

  • 2 teaspoons finely chopped tarragon

  • 1large garlic clove, grated

  • 1head radicchio, cored and shredded (4 cups)

  • 4 cups arugula

  • ⅔ cup chopped toasted pecans (see note)

  • ⅓ cup thinly sliced scallions

PREPARATION

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

 NOTE: 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.



RecipesSusan JohnsonComment