Warm Fall Salad Recipe

Time45m

Serves4

castelfranco radicchio, manchego cheese "cacio e pepe," roasted delicata squash, za'atar, pecans, barberries, fresh bay

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Ingredients

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1
Roast the Delicata Squash
Preheat the oven to 400°F (200°C). Slice the delicata squash in half lengthwise, scoop out the seeds, and cut into half-moon shapes. Toss the squash with olive oil, salt, and pepper, then spread on a baking sheet. Roast for 25-30 minutes until tender and caramelized.
2
While the squash is roasting, prepare the pecans by toasting them in a dry skillet over medium heat until fragrant, about 5 minutes. Remove from heat and let cool.
3
In a large bowl, combine the castelfranco radicchio, roasted delicata squash, toasted pecans, barberries, and za'atar. Toss gently to combine.
4
Grate or shave the manchego cheese over the salad, adding it to taste. Toss again lightly.
5
Serve warm, garnished with fresh bay leaves.