Wednesday, November 7, 2018

Radicchio + Roasted Squash Salad

This post is in partnership with OXO. As always, all opinions are my own.

Radicchio + Roasted Squash Salad

We just found out that my in-laws are coming to visit us over Christmas and we're super
excited. They live in Texas, so we only get to see them once or twice a year and it's been
a couple of years since we have been together for Christmas. This holiday season is going
to be really hard because it will be our first Thanksgiving and Christmas without my mom.
I miss her every single day and I know that the holidays are going to tough, so it will be
nice having my in-laws here with us.

I can't believe Thanksgiving is only two and a half weeks away! Weren't we just
celebrating the 4th of July?!

Our family Thanksgiving meal is pretty traditional with turkey, ham, stuffing, mashed
potatoes, baked macaroni and cheese, green beans, etc. We have a lot of picky eaters, so
we don't mess with the menu too much, but every now and then I like to try something

I recently received a copy of Julia Turshen's new cookbook Now & Again, go-to
recipes, inspired menus and endless ideas for reinventing leftovers, and have enjoyed
looking at all of the beautiful photos and delicious recipes! I was intrigued by the
Radicchio + Roasted Squash Salad, the gorgeous fall colors got me, and I've been
loving roasted butternut squash, so I thought I would give it a try. Julia shares inspiring
menus for social gatherings, holidays and more. Her "It's Me Again" recipes show
you how to use leftovers in new and delicious ways instead of serving the same thing

Julia Turshen Cookbooks

OXO Vegetable Peeler

The key to stress-free cooking is to have your kitchen stocked with the right kitchen tools
to make meal prep nice and easy. I've been a fan of OXO products for years and I love how
much they help me in the kitchen! Everyone needs a good vegetable peeler in their utensil
drawer and the OXO Good Grips Swivel Peeler can't be beat. It gently glides through
the tough skin of a butternut squash with no problems at all.

Radicchio Salad

OXO Measuring Cup

I love the simplicity of the dressing for this salad, ingredients you probably already have
in your pantry - Dijon mustard, maple syrup, apple cider, garlic, salt and pepper.
The OXO mini angled measuring cup works perfectly for measuring all of the liquid

The wonderful fall flavors in this salad make for a delicious side dish for Thanksgiving
or other holiday meal.

Roasted Butternut Squash

Do you try new recipes for the holidays or do you stick more with tradition and serve the
same dishes every year? I prefer a good combination of both!

Whatever you prefer, I hope you have a wonderful Thanksgiving with your family!
Let me know if you give this recipe a try. I'll be enjoying leftovers served in the
On-the-Go Lunch Container. Happy holiday cooking!

OXO Lunch Container

Radicchio + Roasted Squash Salad

3 lbs. butternut squash, peeled, seeded and cut into 1-inch pieces
kosher salt
2 T Dijon mustard
1/4 cup apple cider vinegar
3 heads radicchio (each about 1/2 pound), cored and thinly sliced
3/4 cup extra virgin olive oil, divided
freshly ground black pepper
1 T honey or maple syrup
1 clove garlic, minced

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

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

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

In a large bowl, whisk together the mustard, honey (or maple syrup), vinegar and
garlic. While whisking constantly, slowly drizzle in the remaining olive oil to
make a dressing. Season to taste with salt and pepper. Add the reserved squash and
the radicchio to the bowl and use your hands to combine everything gently.

Transfer the salad to a serving bowl or platter and serve immediately (or within a
few hours; it holds well at room temperature).


Recipe by Julia Turshen and printed with permission.

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