Julia Turshen’s Radicchio and Roasted Squash Salad
It can sit out on the table for hours without losing any integrity or flavor, meaning it’s great for entertaining. Plus, you can mix the whole up the day before, refrigerate it and then bring it to...
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Ingredients
- 3 pounds butternut squash, peeled, seeded and cut into 1-inch pieces
- ¾ cup extra-virgin olive oil, divided
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons Dijon mustard
- 1 tablespoon honey or maple syrup
- ¼ cup apple cider vinegar
- 1 garlic clove, minced
- 3 heads radicchio, each about ½ pound, cored and thinly sliced
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