This squash-centric salad has an irresistible pecan dressing and hardy radicchio that refuses to wilt. The palm-size 898 squash, a new cousin of the beloved honeynut developed by vegetable breeder–mad genius Michael Mazourek, tastes like a turbocharged butternut. It’s now rolling out at farmers’ markets, select grocery stores, and online grocers across the country. Preheating the baking sheet will help the squash sizzle and sear as soon as it hits the pan rather than steam and stick. See all of the Absolutely, Positively Perfect Thanksgiving recipes here.
Recipe information
Yield
8–10 servings
Ingredients
Squash
6
¼
Vinaigrette and Assembly
1
1
½
¼
2
2
4
2
½
3
¼
½
Preparation
Squash
Step 1
Place racks in middle and lower third of oven and set a rimmed baking sheet on each; preheat oven to 450°. 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 350°.
Step 2
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.
Vinaigrette and Assembly
Step 3
Toss pecans with 1 tsp. 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 ½ cup pecans aside for serving.
Step 4
Blend shallot, orange juice, mustard, maple syrup, ¼ cup lemon juice, and remaining pecans in a blender until mostly smooth. With motor running, gradually stream in ½ cup oil and blend until emulsified and smooth. Season dressing with salt and pepper.
Step 5
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.
Step 6
Toss Asian pear with 1 Tbsp. 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.
Step 7
Do Ahead: Vinaigrette can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
How would you rate Squash and Radicchio Salad With Pecans?
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Reviews (29)
Back to TopI made this salad for Thanksgiving and it was stunning. I had added some leftover green leaves too which took away a bit of the radicchio bitterness. Amazing dressing, totally worth all the work. Can't wait to make this again soon!
Katya
USA
12/17/2021
Possibly the best salad of my life. Also, agree with the other commenters, the dressing is one of the best I’ve ever tasted.
Anonymous
San Francisco
11/25/2021
This recipe features a vinaigrette that I love to use. It's awesome
Gina
Chicago, il
8/7/2021
I tried this recipe but I couldn't find radicchio anywhere. I made the salad with arugula instead and would 100% recommend this veggie if you cant find radicchio either. Very good recipe and easy to follow.
Anonymous
Guatemala
10/24/2020
I'm not sure if this review will make it. But I am so tired of reading reviews of recipes that don't follow the recipe or use the ingredients. Then, giving it a bad rating. What's next, a vegan reviewing a recipe for steak au poivre, subbing tofu, then complaining the dish was bland derp 2 stars.
cybersub8186975
Studio City, California
8/3/2020
Soaking the radicchio leaves in Icy water for a few hours will take away the bitterness. The recipe could use some weights and measures.
Anonymous
Portland OR via France
3/2/2020
Made this salad four times now! and it never fails to impress!
Anonymous
France
12/15/2019