Cinnamon Maple Squash & Pink Radicchio Salad

overhead view of cinnamon maple Delicata squash salad

5 from 1 vote

Cinnamon Maple Squash & Pink Radicchio Salad

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.

Prep Time10

Cook Time20

Course: Salad

Cuisine: American

Keyword: quinoa, radicchio, squash

Servings: servings

Calories: 171.5kcal

Author: Emily

Ingredients

For Cinnamon-Roasted Squash:

1 medium-sized Delicata squash
1 TBS avocado oil
1 TBS maple syrup
1 teaspoon cinnamon
Salt and pepper used throughout

For Orange-Tahini Dressing:

4 TBS tahini paste as runny as possible
1 teaspoon orange zest from one orange (optional)
2 TBS orange juice freshly squeezed if possible
1 teaspoon 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
¼ cup walnuts or pistachios chopped
¼ cup flat leaf parsley chopped
¼ cup dates chopped (optional)

Instructions

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 ½-inch thick semicircles. Add to the baking sheet and toss with maple syrup, 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.
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.
Prepare your quinoa or farro if using, according to package directions.
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.

Video

Nutrition