Roasted Radicchio and Butternut Squash Salad is the perfect winter salad with a burst of flavors. Radicchio roasted to mellow their bitter taste leaving a sweeter appetizing taste paired with sweet roasted butternut squash and creamy avocado is the perfect combo then tossed with a delicious creamy sesame dressing is such a huge hit.

A must try!

I have always cooked with butternut squash and my Butternut Squash Coconut Curry, Jamaican Jerk Butternut Squash Fries, and Black Bean and Butternut Squash Stew are some of my favorite recipes. 

Can You Eat Butternut Squash Raw?

Butternut squash is a fruit so yes it can be eaten raw, some folks use it to make smoothies and salads but I prefer to cook mine first. 

Are You Supposed To Peel Butternut Squash Before Cooking?

You really don’t need to peel it before cooking, the skin has lots of fiber, nutrients and is soft and tender when cooked.

Roasted Radicchio and Butternut Squash

How To Prepare Roasted Radicchio and Butternut Squash Salad?

Check out the video on How To Peel And Chop Butternut Squash

I’m so happy I made this salad and it has now become my favorite, I can’t wait to purchase more radicchio as soon as I go to the store. Radicchio is one of those vegetables that is so underrated but it’s truly delicious and healthy when prepared in this salad. The color alone is proof that it is very nutritious. Check out more information here.

Radicchio, also known as red chickory, is a variety of chicory and it is very popular in Italy, it is unique with its wine color and bitter taste. It is a popular winter vegetable because it grows best during colder months.

Roasted Radicchio and Butternut Squash

Roast the butternut squash first, then add radicchio halfway through. Meanwhile, make the dressing. Let vegetables cool slightly, then add chopped avocado and green onions, toss with dressing, and serve. The flavor was indescribable!

Blend cashews, garlic, yeast flakes, sesame oil, maple syrup, lemon juice, salt, and water for the dressing until smooth. For a yeast-free version, quickly mix olive oil, lemon juice, maple syrup, Bragg’s, and sesame oil for my husband. I’ll record the recipe next time.

Roasted Radicchio and Butternut Squash

Chef’s Tips

  1. Serve your butternut squash salad warm or cold.
  2. Add extra veggies or substitute the radicchio for spring veggie mix.
  3. Serve it for the holidays for an elegant dining experience. 

Other Butternut Squash Recipes To Prepare

  1. Roasted Butternut Squash With Pecans And Cranberries
  2. Gluten-Free Vegan Butternut Squash Muffins
  3. Autumn Squash Soup

If you enjoyed this post about Roasted Radicchio and Butternut Squash Salad and would love to see more, join me on YoutubeInstagramFacebook & Twitter!

Get discounted copies of my cookbook here.

Fortunately, because of the ads on our website, readers and subscribers of Healthier Steps are sponsoring many underprivileged families.

Want to Save This Recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

Save Recipe

By submitting this form, you consent to receive emails from Healthier Steps.

Roasted Radicchio And Butternut Squash with Creamy Sesame Dressing

Roasted Radicchio and Butternut Squash Salad

Roasted Radicchio and Butternut Squash Salad is the perfect winter salad with many flavors. Radicchio roasted to mellow their bitter taste, leaving a sweeter appetizing taste paired with sweet roasted butternut squash and creamy avocado. It is the perfect combo and tossed with a delicious creamy sesame dressing is such a huge hit.
5 from 2 votes
Print Pin Rate
Course: Salad
Cuisine: American
Keyword: roasted radicchio and butternut squash salad, roasted radicchio salad
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4 servings
Calories: 256kcal



Roasted Vegetables

  • 1 head radicchio quartered lengthwise
  • 3 cups butternut squash peeled and cut into small cubes
  • 2 tablespoons olive oil divided
  • 1/2 medium avocado chopped
  • 1 green onion chopped

Creamy Sesame Dressing

  • 1/2 cup cashews soaked for 1 hour or overnight
  • 1/2 cup water
  • 1 teaspoon lemon juice
  • 1 large clove garlic
  • 1 teaspoon maple syrup
  • 1 teaspoon roasted sesame oil
  • 1 teaspoon nutritional yeast flakes (optional)
  • 1/2 teaspoon salt


To Make The Roasted Veggies

  • Preheat oven 400 degrees F. Line baking sheet with parchment paper and lightly spray.Toss butternut squash cubes with 1 tablespoon olive oil in a large bowl. Spread butternut squash on half of the baking sheet in a single layer and roast for 30 minutes, turn after 15 minutes. Meanwhile, brush radicchio quarters with olive oil.
  • When turning the butternut squash, add radicchio quarters and spread on the other half of baking sheet. Continue roasting butternut squash and radicchio for 15 minutes. Prepare the dressing.
  • Remove from oven, you may slightly cool and chop radicchio into smaller pieces then add avocado, green onions and toss with salad dressing.

To Make The Sesame Dressing

  • Drain and rinse cashews, place in a high-speed blender with water, lemon juice, garlic, maple syrup, sesame oil, nutritional yeast flakes, and salt. Process until smooth and creamy. Keep remaining dressing in a container with a tight fitting lid refrigerated.


Calories: 256kcal | Carbohydrates: 21g | Protein: 5g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Sodium: 301mg | Potassium: 625mg | Fiber: 5g | Sugar: 5g | Vitamin A: 11228IU | Vitamin C: 26mg | Calcium: 66mg | Iron: 2mg