Squash and Radicchio Salad With Pecans

Ingredients for Squash and Radicchio Salad With Pecans

• 6 898, honeynut, or delicata squash, halved, seeds removed, sliced into 1"-thick half-moons

• 60ml de aceite de oliva virgen extra

• Sal kosher, pimienta recién molida

• 240ml pecans

• 1 teaspoon plus 120ml extra-virgin olive oil

• plus more for drizzling

• Sal kosher

• 1/2 chalota pequeña, finamente picada

• 60ml de jugo de limón fresco

• 2 tablespoons fresh orange juice

• 2 cucharadas de mostaza de Dijon

• 4 teaspoons pure maple syrup

• Pimienta negra recién molida

• 2 small heads of radicchio, leaves separated, torn if large

• 1/2 medium Asian pear, thinly sliced

• 1 cucharada de jugo de limón fresco

• 90g Piave cheese or Parmesan, shaved

• 1/4 cup parsley leaves

• 1/2 limón

Place racks in middle and lower third of oven and set a rimmed baking sheet on each; preheat oven to 232°C. Toss squash with oil in a large bowl; season with salt and pepper. Remove baking sheets from oven and divide squash between them, arranging in a single layer. Roast, rotating sheets halfway through, until browned and tender, 15–25 minutes. Set squash aside; reduce oven temperature to 177°C.

Do Ahead: Squash can be roasted 1 day ahead. Let cool, then transfer to an airtight container. Cover and chill. Bring to room temperature or heat slightly in a microwave before using.

Toss pecans with 1 teaspoon oil in a small bowl; season with salt. Toast on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 8–10 minutes. Let cool, then coarsely chop. Set 60g pecans aside for serving.

Blend shallot, lemon juice, orange juice, mustard, maple syrup, and remaining pecans in a blender until mostly smooth. With motor running, gradually stream in 120ml oil and blend until emulsified and smooth. Season dressing with salt and pepper.

Toss radicchio and half of dressing in a large bowl to coat; season with salt and pepper. Arrange on a platter. Toss reserved squash with remaining dressing in the same bowl to coat; season with salt and pepper. Arrange over radicchio.

Toss Asian pear with lemon juice in a small bowl. Top salad with Asian pear, cheese, parsley, and reserved pecans. Squeeze juice from lemon half over and drizzle with oil; season with more salt and pepper.

Do Ahead: Vinaigrette can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.