Radicchio with Butternut Squash, Walnuts, Mozzarella, and Herby Vinaigrette
Source: Sarah Henkin, Square Meals
1 small butternut squash, peeled with a vegetable peeler
½ cup extra-virgin olive oil, plus more as needed
Sea salt and freshly cracked black pepper
1 handful walnuts
1 handful fresh herbs (like parsley, cilantro, and chives), coarsely chopped
1 tablespoon or so sherry vinegar
Scant tablespoon high-quality walnut oil (if you have it; otherwise, olive oil is great)
1 head radicchio, leaves separated and torn in half, washed and dried
1 ball mozzarella cheese (the best you can find), torn into pieces
1. Preheat the oven to 400°F. Slice the butternut squash in half, scoop out the seeds, and dice into large cubes. Toss in a bowl with a good glug of olive oil and season with salt and pepper. Toss well to coat all the cubes and place in a single layer on a baking sheet. Bake for 15 to 20 minutes, until squash is tender and edges start to brown. Set aside.
2. Turn heat down to 350°F. Place the walnuts in a single layer on a baking sheet and bake for 10 minutes or so, until the walnuts are toasted, being very careful not to burn them. Coasely chop the walnuts and set aside.
3. To make the dressing, add the chopped herbs and sherry vinegar to a bowl. Add a pinch of salt and pepper and whisk to combine. Drizzle in the walnut oil and whisk vigorously. Drizzle in ½ cup olive oil or a little more (you'll have leftover dressing), whisking continuously until you reach the desired consistency. Taste and add more olive oil, vinegar, salt, and pepper as needed. Set aside.
4. Add the radicchio leaves to a salad bowl. Toss with the butternut squash, walnuts, and mozzarella. Add just enough dressing to coat all the ingredients, toss well, taste for salt and pepper, and serve.