Lyndsey of shares delicious fall salad with butternut squash

Radicchio + Roasted Squash Salad

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12


  • 3 lb butternut squash halved lengthwise, togh skin peeled and ends discarded, seeded and cut into 1 inch pieces
  • 3/4 cup olive oil
  • kosher salt
  • freshly ground black pepper
  • 2 TB dijon mustard
  • 1 TB honey
  • 1/4 cup apple cider vinegar
  • 1 clove garlic minced
  • 3 heads radicchio cored, thinly sliced


  1. Position one rack in the center of the oven and a second rack in top third and preheat to 400 degrees Fahrenheit.  Line two sheet pans with parchment paper.

  2. Divide the squash evenly between the prepared pans, then drizzle each pan with 2 TB of olive oil and season generously with salt and pepper.  Use your hands to toss everything.

  3. Roast the squash, stirring once or twice along the way and switching the pans between the racks and rotating them back to front halfway through the roasting, until softened and browned, about 30 minutes.  Set the squash aside to cool down a bit.

  4. In a large bowl, whisk together the mustard, honey, vinegar, and garlic.  While whisking constantly, slowly drizzle in the remaining 1/2 cup olive oil to make a dressing.  Season to taste with salt & pepper.  Add the reserved squash and the radicchio to the bowl and use your hands to combine everything.

  5. Transfer the salad to a serving platter and serve immediately.