Spiced Roasted Squash–and–Fall Greens Salad

Spiced Roasted Squash–and–Fall Greens Salad

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.

Spiced Roasted Squash–and–Fall Greens Salad
  • 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.

Red Wine Vinaigrette
Makes approximately ⅔ cup
  • ½ cup red wine vinegar
  • 2 tablespoons granulated sugar
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon ground black pepper
  • 2 tablespoons vegetable oil
  1. In a small bowl, whisk together vinegar, sugar, salt, and pepper; slowly whisk in oil. Serve immediately.

For more seasonal recipes, see “Enchanted Evening” in the October 2019 issue, available on newsstands and at Victoriamag.com.

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