Recipe Details
Roasted Squash and Radicchio Salad With Buttermilk Dressing
Roasted delicata squash imparts a sweet, velvety texture that balances the bitter notes of radicchio and arugula in this vibrant salad. A light buttermilk dressing contributes creaminess and a bright, tangy finish—elevating the dish from simple to satisfying. Suitable for a light dinner, it also works well as an appetizer or accompaniment to roasted or grilled meat and fish.
User Reviews
Review by Anonymous (October 30, 2017): I added crumbled goat cheese and chopped pralines. The dressing is delicious—this is a great recipe.
Review by MBT (August 14, 2021): I adapted it for summer by swapping nectarines for squash and pistachios for pecans; I also included goat cheese and little gems. It received rave reviews and is now a dinner party staple.
Review by Florad (October 30, 2017): This was truly delicious, even with plain acorn squash. The dressing was excellent—an ideal winter salad.
Review by Mary Ellen (October 30, 2017): Can “winter carnival” squash be substituted for delicata? I live in a rural area with limited squash varieties, and a local store just received fresh winter carnival squash. Thank you.
Review by Patrick (July 20, 2022): Do not roast the squash at 425°F unless you plan to toss it every 5 minutes—and even then, total cooking time should be 20–25 minutes. I left mine undisturbed for 12 minutes, and one side burned completely.
Review by kniterati (October 30, 2017): I combined chili powder and smoked paprika. When I realized I had no chili powder, I used ground cumin, smoked paprika, and ground chipotle instead. The recipe calls for 1/4 teaspoon of seasoning, but I used 1/4 teaspoon of each—resulting in a great, mild spiciness.
Review by Pam (October 24, 2017): We loved this salad! The presentation was beautiful. I substituted butternut squash since I couldn’t find delicata.
Review by kniterati (October 30, 2017): This is excellent—be sure to use chipotle, as it pairs perfectly with the honey and roasted squash. I returned to the market for delicata but found none, so I used peeled butternut (leftover from another recipe) and it worked well. The pecan-coated squash tastes like pralines.
Review by patricia (October 30, 2017): I only had fresh dill and fennel fronds on hand, so I used those—and it was magnificent! Served with grilled chicken, I’m still getting compliments days later.
Review by joe (October 30, 2017): The roasted squash is an amazing, mouth-watering addition to a green salad. The dressing is exceptional, and the combination offers a delicious, unexpected alternative to a standard side salad.
Review by Jeff T. (October 30, 2017): This recipe will work well for us in Umbria. It would also be nice to see NYT Cooking feature “hunter salads” or “warm salads”—dishes with just-cooked ingredients (sometimes meat) mixed with fresh greens, which are perfect for winter meals.
Copyright Information
Copyright © 2015 by NYT Cooking ( an organization of The New York Times Company.