An autumnal radicchio and roasted delicata squash salad tossed in a lemon-maple dressing, and topped with salty pepitas, crisp sage leaves, and Parmesan.
- 2 medium delicata squash , halved, seeded, and cut into 1/2-inch thick slices
- 1 teaspoon heat tolerant, neutral cooking oil (such as grapeseed)
- sea salt
- 1 small head radicchio , cored with leaves torn into bite-sized pieces
- Zest of 2 lemons and 2 tablespoons juice , divided
- Sea salt
- 2 shallots , divided
- 1 tablespoon maple syrup
- 3 tablespoons extra virgin olive oil
- 1/4 cup raw, hulled pepitas
- Heat tolerant neutral cooking oil (such as grapeseed)
- 10 sage leaves , rinsed and patted completely dry
- 1/4 cup shaved Parmesan cheese
- Fresh ground pepper
-
Preheat oven to 425 degrees F. Move oven rack to the top third of the oven. Set out 2 rimmed baking sheets. (If both trays fit on a single rack in the oven, all the better. If not, move second oven rack to top third of oven and roast with pans on 2 oven racks, rotating shelves halfway through.)
-
Toss sliced delicata with oil and arrange on baking sheets, avoiding overcrowding. Spinkle both sides with sea salt. Roast 25 - 30 minutes, flipping squash halfway through, until squash is tender with crisp, golden brown edges.
-
While squash roasts, in a large mixing bowl, toss radicchio leaves with lemon zest and a big pinch sea salt. Set aside.
-
Thinly slice shallots. Mince 1 tablespoon for the dressing; reserve the rest.
-
To make dressing, whisk to combine 1 tablespoon minced shallot, lemon juice, maple syrup, and a pinch sea salt. Whisk in olive oil until mixture is emulsified.
-
In a small skillet, heat 1 tablespoon oil over medium heat. Add sliced shallots, sprinkle with sea salt, and cook until golden, about 5 minutes. Remove from pan. Toss pepitas in the same pan and, shaking constantly, toast 1 minute or just until a few seeds start to pop. Remove and toss with sea salt. Add 2 tablespoon oil to the same pan and when hot, add sage. Fry just until crisp, about 1 minute. Set sage on a paper towel and sprinkle with sea salt.
-
As squash comes out of the oven, drizzle radicchio with 3 tablespoons dressing and toss with squash on hot baking sheet. Transfer salad to a large bowl, toss with shallots and Parmesan; scatter pepitas and crumble sage on top. Finish with a drizzle of dressing and a few twists pepper.
To make recipe Whole30 compliant, make the dressing with 3 tablespoons fresh squeezed orange juice in place of the lemon juice and omit maple syrup and Parmesan.