Author Notes
In this vegan salad the bitterness of the radicchio is counterbalanced nicely with the sweetness of the butternut squash and the dates. —Tina Jeffers
Ingredients
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1 pound
butternut squash, peeled, halved lengthwise and seeded
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3 tablespoons
extra-virgin olive oil
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2 tablespoons
freshly squeezed Meyer lemon juice
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2 tablespoons
apple cider vinegar
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1/2 teaspoon
kosher salt
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1/4 teaspoon
freshly ground black pepper
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1
small head radicchio, quartered lengthwise, with the stems still attached
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1/4 cup
chopped roasted hazelnuts
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1/2 cup
dates, pitted and chopped
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1/4 cup
chopped fresh mint
Directions
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Using a vegetable peeler or mandoline shave the squash into thin ribbons and add to a mixing bowl, you should have about 6 cups.
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In a small bowl combine the olive oil, lemon juice, apple cider vinegar, honey, salt and pepper and still well to combine.
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Add two tablespoons of the vinaigrette to the shaved squash and toss lightly to coat.
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Heat a grill pan over medium-high heat and spray lightly with cooking spray or olive oil to prevent sticking.
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Add the radicchio to a bowl and toss with 2 tablespoons of the vinaigrette. Grill the radicchio for 2 minutes on each side or until the vegetables begin to wilt.
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Combine the radicchio with the squash and add the chopped hazelnuts, dates and mint and toss gently to combine. Taste and add additional salt, pepper or lemon juice if desired.
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