Roasted Radicchio and Squash Salad with Burrata

Roasted Radicchio and Squash Salad with Burrata

Capture the flavors of fall with this roasted radicchio and squash salad. I added one of our newest blends, Bombay Orange, throughout this recipe to build layers of flavor. Coriander, fennel and orange zest give this spice blend a pop of citrusy acidity that brightens up salads, meats, eggs and just about anything.

Delicata squash is one of my favorites, not only because it's delicious and beautiful but because you can eat the peel. Just slice, roast and enjoy! Roasting it along with the radicchio builds up the salad's acidity while also adding sweetness and texture.

Adding a handful of greens, such as spinach or baby kale, provides a touch of crispness, since the radicchio is somewhat bitter and softened by the roasting. 

I tend not to like leftover salad, but this salad holds up well and tastes delicious the second day because of the sturdy squash and radicchio.

Dressing:

1 shallot minced
2 T red wine vinegar
1 t dijon mustard
2 tsp Bombay Orange
1 t salt
6 T olive oil

Salad:

2 delicata squash, halved lengthwise, seeds removed and sliced ½” thick half moons
1 head radicchio, outer leaves removed
2 T olive oil, divided
1 T + 2 tsp Bombay Orange, divided
¼ cup chopped toasted pecans
8 oz burrata
2 cups greens (arugula, baby kale or spinach)
salt to taste

Directions:

Preheat oven to 425. In a mixing bowl, toss the squash with 1 T olive oil, 1 tsp salt and 1 T Bombay Orange. Spread the squash on one or two baking sheets, as needed, in a single layer. Roast for 10 minutes.

Cut radicchio in half lengthwise. Cut each half into 4-6 wedges. In the mixing bowl, gently toss the radicchio wedges with 1 T olive oil, 1 tsp salt, and 2 tsp Bombay Orange.

After the 10 minutes, flip squash with a spatula add the radicchio to the baking sheet. Roast for another 10-20 minutes, until all is tender and golden brown.

While the vegetables are roasting, whisk together the dressing: combine the red wine vinegar, dijon mustard, shallots, salt and 2 tsp Bombay Orange. Finally, whisk in the oil.

Toast the pecans in a small skillet over medium heat, stirring frequently, until the nuts are golden and roasty.

Assemble the salad: Toss together the squash, radicchio, greens, pecans and most but not all of the dressing. Salt to taste.

Slice the burrata into quarters. Plate each salad with a quarter of the burrata on top and drizzle extra dressing on top of the burrata. Serve with crusty bread.




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