Spiced Roasted Squash–and–Fall Greens Salad

March 1, 2019

Crowning Spiced Roasted Squash–and–Fall Greens Salad—a mingling of radicchio, kale, parsley, and pomegranate arils—are tawny rings of delicata squash sprinkled with cinnamon-sugar mixture and baked until gloriously ambrosial.

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Spiced Roasted Squash–and–Fall Greens Salad

Ingredients

Makes 8 servings
2 delicata squash, approximately 1¼ pounds each
2 tablespoons vegetable oil
2 teaspoons ground cinnamon
2 teaspoons granulated sugar
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
¼ teaspoon ground allspice
4 cups torn radicchio
1 (4-ounce) container baby kale
Red Wine Vinaigrette (recipe follows)
3 tablespoons chopped fresh parsley
3 tablespoons pomegranate arils
3 tablespoons pine nuts, toasted
1. Preheat oven to 375. Spray a large rimmed baking sheet with cooking spray.
2. Cut a ½-inch slice from ends of each squash. Using a spoon, scrape seeds from center of squash. Cut 8 (¾-inch-thick) slices from each squash.
2. Place squash on prepared pan, overlapping slices slightly. Brush both sides of squash slices with oil.
3. In a small bowl, combine cinnamon, sugar, salt, pepper, and allspice; sprinkle over both sides of squash.
4. Bake until tender, about 25 minutes, turning once.
5. In a large bowl, toss together radicchio, kale, and half of Red Wine Vinaigrette. Arrange squash over salad. Sprinkle with parsley, pomegranate arils, and pine nuts. Serve with remaining vinaigrette.