You know I love salads for dinner and since it is the season for squash, I wanted to share this recipe with you! It may sound a little bit time consuming, but it’s not. Perfect for a meatless weeknight meal, particularly after all the rich holiday food.
I love delicata squash because the skin is truly delicate enough so that you don’t have to go through the time consuming step of peeling it and you can eat it. It’s probably like potato skins and has more nutrients than the actual squash part. Don’t quote me on that, I’m just guessing.
This recipe is from Melissa Clark at The New York Times. I like a lot of her recipes as we seem to have the same likes. But at first when I read this recipe, I was not too keen on the buttermilk in the dressing as I’m usually just an oil and vinegar kind of gal. But, I went ahead and followed hers exactly (this is rare) and this was delicious!! Not at all creamy like a ranch dressing, which is what I was afraid of, just the right amount of creaminess to work oh so nicely with squash and greens.
Try this, this coming week. I served this with Delicias Andinas sweet corn arepas, toasted of course and gluten-free – so satisfying, different and delicious!!!
ROASTED SQUASH AND RADICCHIO SALAD WITH BUTTERMILK DRESSING – by Melissa Clark – serves 4
2 delicata squashes (10 ounces each), halved lengthwise, seeded and cut into 1/2-inch half-moons
1 Tbs. honey
1 ½ tsp. kosher salt
¼ tsp. smoky chile powder, such as New Mexico or chipotle
6 Tbs. extra-virgin olive oil
⅓ cup buttermilk
2 tsp. lemon juice
2 tsp. finely chopped tarragon
1 large garlic clove, grated
1 head radicchio, cored and shredded (4 cups)
4 cups arugula
⅔ cup chopped toasted pecans (see note)
⅓ cup thinly sliced scallions
Toast pecans first by heating oven to 350 degrees. Spread nuts on a rimmed baking sheet and toast until they deepen in color and turn fragrant, 7 to 10 minutes. Cool before chopping.
Raise heat in oven to 425 degrees. In a large bowl, toss squash with honey, 3/4 teaspoon salt, chile powder and 2 tablespoons olive oil. Transfer to a large rimmed baking sheet. Roast, tossing occasionally, until tender and golden brown, 35 to 40 minutes.
Meanwhile, in a small bowl, whisk together buttermilk, lemon juice, tarragon, remaining 3/4 teaspoon salt and the garlic. Whisk in remaining 4 tablespoons (1/4 cup) oil.
In a large bowl, combine radicchio, arugula, squash, pecans and scallions. Toss in buttermilk dressing; taste and adjust seasoning as necessary.
So I know I’ve told you about how our two boys cook. They actually do most of the cooking in their partnerships. Both girls are great bakers, fearless with yeast, all breads and desserts. This is such a great thing as a mom of boys because we are always in conversations about food!! They text me their dinner photos all the time. Here’s Zach from Warsaw showing me his farmer’s market roast leg of mutton, perfectly cooked, I might add!! I’ve never had mutton – have you? So cool that he can be so far away, yet we can still be a very big part of their daily lives. This is what happens when you make great home cooked food a central theme.
Frosty cocktails and dinner salads – summertime is here!
Vegetarian Delight
Provençal chicken and 2 dinners in 1!
My favorite kind of dinner
Buttermilk Marinated Roast Chicken with Tarragon and Dijon Mustard
Thats a nice looking salad you got there! I need those in my life 🙂
Raymund recently posted…Tomato Sauce Spaghetti
Yes!! All salads are great in my book – and great for you, Raymund!!
How refreshing and a wonderful winter salad. I love buttermilk dressing.
Jovina Coughlin recently posted…Cooking the Italian Provinces – Rovigo
Yes on the salad, however the dressing didn’t really taste like a buttermilk dressing, it was just smooth and delicious!
Wow, this salad looks beautiful! Definitely looks like a fancy restaurant salad 🙂
Sues recently posted…German Pancake with Berries
Thanks Sues!! How sweet of you to say!
Oh my, your salad looks so good right now. I wish it was snowing so hard today.
Amy recently posted…Marble Cake
Thanks Amy!! 🙂 🙂 🙂
I just love salads like this and am always looking for new ways to use squash! Both of my kids are pretty resourceful cooks too. I just love that they can take care of themselves, and know they eat better because of it.
Julie at Hostess At Heart recently posted…Scallops with Pineapple Salsa and Plum Wasabi Drizzle
Julie – that’s so true – I feel the same way about my kids!
Hi Mary, what a beautiful salad, I recently made a dressing with buttermilk and was pleasantly surprised, will try your version. Happy New Year!
cheri recently posted…Super Foods Every Day
Exactly Cheri – I too was pleasantly surprised!!
This is my kind of salad! I’ve only used radicchio once but I loved it! The ranch dressing sounds pretty awesome too!
Izzy @ She Likes Food recently posted…A Bun In The Oven
All around, this is a great recipe. Hope you get to try it!
I love the thought about making food a central theme in a house! We have a new son (2 months old this week), and I totally plan on teaching him how to cook and bake. But in the meantime, I think I need some of this salad…it looks delicious and perfect for the winter!
David @ Spiced recently posted…Chicken Enchilada Soup
Congratulations David on your new son!!! Cherish and enjoy every moment (even 2 am feedings) as you won’t believe how fast they grow up!!
I do most of the cooking in our house, too. And Mrs KR the baking. Works out well. 🙂 Anyway, this looks wonderful. And I’m a fan of Melissa Clark, too. Thanks for this.
John/Kitchen Riffs recently posted…Slow Cooker Homestyle Chili
Thanks John!! 🙂 🙂 🙂
Oh, I wish my kids loved to cook! Maybe my boys will marry girls I can chat food with 🙂 Your salad is exactly the sort of thing I like parked in my fridge for lunches. Bill wouldn’t touch it, so I’d get every morsel to myself. It does look fabulous!
Liz recently posted…30+ Amazing Valentine’s Day Recipes
Thanks Liz!! More for you then! 🙂
This salad looks killer good and loving the items in your ingredient list. A little sweet, salty spicy…and sour. Yum!
Bam’s Kitchen recently posted…Grilled Flank Steak with Thai Style Chimichurri
Exactly Bobbi!! All goodness!!
What a great recipe! I just stumbled upon your blog. I’m in NYC too (actually in NJ, but across the river, so same thing! :P). Looking forward to keeping up with your delicious recipes. Have a nice day! 🙂
Olivia @ Olivia’s Cuisine recently posted…Kibbeh (Lebanese Beef Croquettes)
Olivia – so glad you found me!!! We raised our kids in Summit, NJ – 16 years! Welcome – and come back often!!
Love your Winter salad and thanks for the introduction to sweet corn arepas!
Pamela @ BFG recently posted…Cooking In The Kitchen at Bon Appétit With Hunt’s Tomatoes and Epicurious!
Yes Pamela!! I think you’re going to be hearing more about delicious arepas – and they’re totally gluten-free!
Everything about this salad, from the roasted squash slices to the creamy buttermilk dressing is brilliant. Such a decadent presentation. The roast looks pretty darn good too! 🙂
LOL – yes that roast does look good – I think they froze some of it and were eating on it for weeks!!
I’m not really a fan of ranch dressing either, but this definitely looks like a dressing that I would love. I really like all of the different flavors going on in this salad!
Amanda recently posted…Healthy Apple Muffins
Exactly Amanda – there’s just a lot of really nice flavors – including the deep richness of the pecans!
I love delicata squash too! It’s great to enjoy winter squash flavor without having to peel anything. 🙂 And that looks like a great salad! Yum!
Annemarie @ justalittlebitofbacon recently posted…Potato and Chorizo Spanish Tortilla With Aioli
I know – I hate peeling butternut squash – and it makes my fingertips all wrinkle-y.