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Radicchio and Roasted Delicata Squash Salad with Fried Sage

by Elizabeth Stark
fallside
Yield: 6 servingsPrep: 15 minsCook: 30 minsTotal: 45 mins
Source: https://brooklynsupper.com/roasted-delicata-squash-salad/

Ingredients

produce
  • 10sage leaves(rinsed and patted completely dry)
  • 1 small headradicchio(cored with leaves torn into bite-sized pieces)
  • lemon zest(divided)
  • 2 tablespoonslemon juice(divided)
  • 2shallots(divided)
  • 2 mediumdelicata squash(halved, seeded, and cut into 1/2-inch thick slices)
dairy
  • 1/4 cupParmesan cheese(shaved)
pantry staple
  • 1 teaspooncooking oil(heat tolerant, neutral (such as grapeseed))
  • sea salt
  • fresh ground pepper
  • 1 tablespoonmaple syrup
  • 3 tablespoonextra virgin olive oil
  • 1/4 cuppepitas(raw, hulled)
  • cooking oil(heat tolerant neutral (such as grapeseed))

Instructions

  1. Preheat oven to 425 degrees F. Move oven rack to the top third of the oven. Set out 2 rimmed baking sheets.
  2. Toss sliced delicata with oil and arrange on baking sheets, avoiding overcrowding. Sprinkle both sides with sea salt. Roast 25 - 30 minutes, flipping squash halfway through, until squash is tender with crisp, golden brown edges.
  3. While squash roasts, in a large mixing bowl, toss radicchio leaves with lemon zest and a big pinch sea salt. Set aside.
  4. Thinly slice shallots. Mince 1 tablespoon for the dressing; reserve the rest.
  5. To make dressing, whisk to combine 1 tablespoon minced shallot, lemon juice, maple syrup, and a pinch sea salt. Whisk in olive oil until mixture is emulsified.
  6. In a small skillet, heat 1 tablespoon oil over medium heat. Add sliced shallots, sprinkle with sea salt, and cook until golden, about 5 minutes. Remove from pan. Toss pepitas in the same pan and, shaking constantly, toast 1 minute or just until a few seeds start to pop. Remove and toss with sea salt. Add 2 tablespoon oil to the same pan and when hot, add sage. Fry just until crisp, about 1 minute. Set sage on a paper towel and sprinkle with sea salt.
  7. As squash comes out of the oven, drizzle radicchio with 3 tablespoons dressing and toss with squash on hot baking sheet. Transfer salad to a large bowl, toss with shallots and Parmesan; scatter pepitas and crumble sage on top. Finish with a drizzle of dressing and a few twists pepper.

My notes

To make recipe Whole30 compliant, make the dressing with 3 tablespoons fresh squeezed orange juice in place of the lemon juice and omit maple syrup and Parmesan.