Butternut Squash and Radicchio Salad
The combination of the creamy squash, the crisp radicchio, the crunchy pistachios and the tart juicy pomegranate seeds really hit the spot. I dressed it with a Dijon- Shallot Vinaigrette. – from Blog supporter Grace Markarian
Peel, seed, and chop a
medium-sized butternut squash into uniform half-inch pieces.
Toss with a tablespoon of olive oil,
salt, pepper, 1/2 teaspoon thyme and 1/2 half teaspoon cardamom.
Spread on a cookie sheet lined with parchment paper and roast in a 375-degree oven for about 25 minutes, or until tender but not mushy. Let cool.
Chop one head of radicchio into pieces similar in size to the squash.
Depending on how much salad you want to
make, mix one (or two) cups of chopped radicchio with one (or two) cups of
squash, and some of the vinaigrette (see below).
Top with 1/3 cup of roasted, lightly salted pistachios and 1/3 cup of pomegranate seeds.
Dijon-Shallot Vinaigrette
Slice or mince half a shallot. Place in bowl or glass jar.
Pour one tablespoon champagne
vinegar and one tablespoon lemon juice over the shallot and let sit for 5
minutes.
Add half a teaspoon Dijon mustard, salt, pepper, and 6 tablespoons olive oil. Whisk to mix or secure lid in jar and shake to mix.
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