Radicchio and Acorn Squash Salad

Acorn Squash Salad.JPG
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Ingredients

Salad

  • 1 large acorn squash

  • 1 head of Joe’s Radicchio

  • 1 head of Joe’s Castelfranco

  • 1 head of green leave or butter lettuce

  • 1 medium pomegranate aril (about 1/2 cup)

  • 1 medium fuyu persimmon

  • 1 medium bosc pear

  • 1/4 cup of pumpkin seeds

Vinaigrette

  • 1 small clove garlic

  • 2 teaspoons Dijon mustard

  • 3 tablespoons white wine vinegar

  • 3/4 cup extra-virgin olive oil

  • salt and freshly ground black pepper

Instructions

  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!

 

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