Butternut Squash Salad


For the Salad

1 butternut squash, peeled, seeded and cut into 1⁄4” thick half moons
2 small heads radicchio, or other bitter greens
2 peaches, or other stone fruit, sliced
1⁄2 cup basil leaves
4 oz shaved Parmesan cheese
1⁄4 cup olive oil
1 recipe honey vinaigrette

For the honey vinaigrette

1 tbsp whole grain mustard
1⁄4 cup red wine vinegar
2 tbsps honey
1⁄2 cup olive oil
Sea salt
Freshly ground black pepper



Heat oven to 425°F.

Place the butternut squash on a sheet tray lined with parchment and toss with olive oil. Season with sea salt.

Roast for 25-30 minutes, or until the squash is cooked through. You will want the edges of the squash to begin caramelizing.

Tear or cut the washed radicchio into roughly 2” pieces.

Layer the squash, radicchio and peaches on a platter and drizzle with the vinaigrette.

Top with the shaved parmesan cheese, basil leaves and freshly ground black pepper.


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