Roasted Radicchio and Butternut Squash Salad

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

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Course: Salad

Cuisine: American

Keyword: roasted radicchio and butternut squash salad, roasted radicchio salad

Prep Time: 15

Cook Time: 30

Servings: servings

Calories: 256kcal

Equipment

1 Baking Sheet

Ingredients

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

Instructions

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.

Nutrition