Recipe by Sarah Ward
Adding roasted butternut squash and a warm vinaigrette to raw radicchio and kale will slightly wilt the greens and lend a milder flavor. We suggest serving this slaw as a side dish, burger, or sandwich topping, or enjoying it as a main dish topped with grilled salmon.
Yield: 6 side dish servings
- 1 small head of radicchio, thinly sliced
- 2 cups kale, thinly sliced
- 2 cups butternut squash, shredded or diced
- 3 tbsp olive oil
- 1 small shallot, thinly sliced
- ⅓ cup balsamic vinegar
- 1 tsp honey
- 2 tbsp chopped fennel fronds
- ¼ tsp orange zest
- Salt and pepper to taste
- Pinch of chili flakes (optional)
- ⅓ cup shaved Parmesan
Preheat broiler to 475 degrees F, or put on medium heat.
Mix kale and radicchio together in a large bowl.
Toss the butternut squash with 1 tbsp olive oil and spread evenly on a foil-lined baking sheet. Place under the broiler for 5 minutes. Stir the squash, spread out evenly again, and broil for an additional 7 minutes (if shredded) or 10-12 minutes (if diced), or until the edges begin to brown. Be sure to keep an eye on it and remove the squash from the broiler if the edges start to burn.
Add butternut squash to the bowl of kale and radicchio; mix thoroughly and set aside.
In a small sauce pan over medium-low heat, add shallots and 1 tbsp olive oil, and cook until shallots begin to brown. Add vinegar and honey. Stir to combine, then simmer for 3 minutes. Remove pan from the heat. Mix in remaining oil, fennel, orange zest, salt, pepper, and chili flakes (if desired).
Pour warm dressing over the radicchio mixture and mix thoroughly. Toss in the shaved Parmesan, then serve immediately.
Sarah Ward is the creator of the blog of the dirt.
Featured Ingredient: Radicchio
Radicchio boasts a somewhat bitter and slightly spicy taste that balances nicely with milder greens. When harvested during its peak and prepared properly, it is quite delicious! Radicchio grows in a head similar to cabbage. The density of the head makes it fairly heat-tolerant when cooking. Grilling radicchio with salt and olive oil is a very popular Italian way to preparing this beautiful, red wine-colored vegetable. Growing your own allows you to pick it when it’s sweetest: after cool weather has arrived, while heads are still relatively small. Learn how to add radicchio to your spring and fall gardens.