Winter Squash Salad

Watch along as Christopher makes this hearty winter salad at home.

Serves 4 as a side dish

INGREDIENTS

DELICATA SQUASH

1 Delicata squash, cut into 1/2” half moons

3 Tablespoons Olive oil

1 teaspoon Kosher salt

1 teaspoon Ground black pepper

1 Tablespoon Red wine vinegar

RICOTTA SPREAD

1 500ml tub of Ricotta cheese

Zest of 2 lemons

1/4 teaspoon Kosher salt

1/4 teaspoon Ground black pepper

SALAD

1/2 clamshell of Baby Kale

1 head Radicchio

4 sprigs Fresh dill

4 sprigs Fresh parsley

1/4 cup Toasted shelled pistachios

2 Tablespoons Olive oil

Juice of 2 lemons

METHOD

Preheat your oven to 425F.

Toss the squash pieces with 2 Tablespoons olive oil, salt, and pepper, and spread them in a single layer on a sheet pan. Roast until golden brown (about 30 minutes).

Combine the ricotta, lemon zest, salt, and pepper in a small mixing bowl and whip with a fork to make a smooth fluffy mixture. Set aside.

Toss to combine the baby kale, radicchio leaves, fresh herbs, pistachios, olive oil and lemon juice in a large mixing bowl.

When the squash is finished roasting, put in a mixing bowl and toss with 1 Tablespoon olive oil and 1 Tablespoon red wine vinegar.

ASSEMBLY

Spread the whipped ricotta on the bottom of the serving platter. Put 1/3 of the squash pieces down on the ricotta, and toss the rest of the squash with the salad green mixture. Garnish with some toasted pistachios and fresh herbs.