Radicchio and Roasted Acorn Squash Salad

Radicchio and Acorn Squash Salad

This fall inspired salad will be a winner at all your fall gatherings. Paired with a light vinaigrette and full of colorful fruits that make this salad light so there will be plenty of room for those comfort food dishes in your belly.






  1. Preheat oven to 350 degrees and wash all fresh produce.
  2. Cut the acorn squash into thin slices & place on baking sheet. Coat in oil olive and roast in oven for 20 minutes or until cooked through and easy to pierce with a fork.
  3. Thin slice radicchio, castelfranco, lettuce greens and place in large bowl. Thinly slice bosc pear & fuyu persimmon.
  4. Combine garlic, mustard, vinegar, and in a small bowl and whisk to combine. Whisking constantly, slowly drizzle in olive oil. Season to taste with salt and pepper.
  5. Mix in roasted acorn squash, pomegranate arils, pear, persimmon, & pumpkins seeds on salad greens.
  6. Dress and toss salad before serving. Enjoy!