Red & Green Salad with Roasted Squash

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red and green salad with roasted squash
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 delicata squash (about 1 lb.) -- halved lengthwise, seeded and cut crosswise into 1/4-inch half moons
  • 5 tablespoons olive oil
  • 1 tablespoon rosemary leaves
  • 3 cloves garlic, unpeeled
  • 3 tablespoons fresh orange juice
  • 1 tablespoon white balsamic vinegar
  • 3 cups baby arugula
  • 3 cups thinly sliced radicchio (1 small head)
  • 1/2 cup walnut halves, toasted
  • 4 ounces goat cheese, crumbled


Preheat the oven to 425 degrees. On a large rimmed baking sheet, toss the squash, 2 tbsp. oil, the rosemary leaves and garlic cloves; season with salt and pepper. Roast until the squash is tender and browned on the bottom, about 15 minutes.

Squeeze the garlic cloves from the skins; finely chop and transfer to a large bowl. Whisk in the remaining 3 tbsp. oil, the orange juice and vinegar; add the arugula and radicchio. Season and toss to coat.

Divide the salad among plates. Top with the squash. Sprinkle with the nuts and cheese.