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overhead view of cinnamon maple Delicata squash salad

Cinnamon Maple Squash & Pink Radicchio Salad

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  • Author: Emily
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan


This Cinnamon Maple Squash & Pink Radicchio Salad will be your new favorite winter side dish! We're pairing roasted Delicata with warming spices and serving gorgeous radicchio greens with quinoa, walnuts & orange-tahini dressing for a well-rounded meal.  


Units Scale

For Cinnamon-Roasted Squash:

  • 1 medium-sized Delicata squash
  • 1 TBS avocado oil
  • 1 tsp cinnamon
  • Salt and pepper, used throughout

For Orange-Tahini Dressing:

  • 4 TBS tahini paste, as runny as possible
  • 1 tsp orange zest, from one orange (optional)
  • 2 TBS orange juice, freshly squeezed if possible
  • 1 tsp olive oil
  • Pinch of salt

For salad base:

  • 1 cup quinoa or farro, cooked
  • 1 head of rose radicchio, or other bitter green, washed and separated from the head
  • 1/4 cup walnuts or pistachios, chopped
  • 1/4 cup flat leaf parsley, chopped
  • 1/4 cup dates, chopped (optional)


  1. Begin by roasting squash. Preheat the oven to 400 degrees F and lightly oil one sheet pan. Slice Delicata in half and use a spoon to remove the seeds, setting aside to compost or roast later. Slice each half of the squash into 1/2-inch thick semicircles. Add to the baking sheet and toss with oil, cinnamon, and a dash each of salt and pepper. Stir to ensure squash is fully coated and spread out on the pan so the pieces are not touching. Roast for 20 minutes, flipping at the halfway point to ensure the squash cooks evenly. Set aside once done.
  2. While squash is roasting,  mix all ingredients for dressing in a small bowl, using a fork to whisk evenly. Add a splash of water to ensure things come together. It should be thick but pourable. 
  3. Prepare your quinoa or farro if using, according to package directions. 
  4. To assemble salad, lay radicchio leaves on a large platter. Evenly add cooked grain of choice across the leaves. Sprinkle on Delicata squash, then walnuts, parsley and dates if using. Drizzle dressing on top (you may not need all of it, so reserve some for another use), and enjoy! This salad will hold up pretty well in the fridge for a few days (radicchio does not really wilt), but be sure to reheat before having the leftovers. 
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Salad
  • Method: Baking
  • Cuisine: American


  • Serving Size: One sixth of recipe
  • Calories: 171.5 calories
  • Sugar: 2.1 grams
  • Sodium: 75 milligrams
  • Fat: 11.1 grams
  • Saturated Fat: 1.4 grams
  • Unsaturated Fat: 9.7 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 15.4 grams
  • Fiber: 3 grams
  • Protein: 4.5 grams
  • Cholesterol: 0 milligrams