Ingredients
For the salad:
1 small Acorn squash, seeds removed, cut into ½ inch slices
1 small head of Radicchio, quartered lengthwise with stem intact
3 Tbs extra-virgin olive oil
Kosher salt, to taste
Spicewalla Black Pepper, Table Grind, to taste
¼ cup walnut pieces, toasted
Fresh parsley, for garnish
Pomegranate seeds, for garnish
For the vinaigrette:
¼ cup fresh-squeezed orange juice
¼ cup apple cider vinegar
Kosher salt, to taste
Spicewalla Black Pepper, Table Grind, to taste
1 tsp Spicewalla Ground Turmeric
1 tsp Spicewalla Ground Ginger
½ cup extra-virgin olive oil
Preparation
- Preheat oven to 350*F
- Place acorn squash slices in a large bowl, add 2 Tbs olive oil, salt, and pepper and toss to evenly coat. Set aside.
- Brush remaining 1 Tbs olive oil onto each radicchio quarter, season with salt and pepper.
- Heat a cast-iron grill pan over medium-high heat. Grill radicchio quarters for about 3 minutes, making sure each side takes on some color. Remove from pan and set aside to cool.
- Grill acorn squash slices for about 3 minutes per side. Carefully transfer the grill pan to the oven and bake for 10 minutes.
To make the vinaigrette: combine orange juice, apple cider vinegar, salt, pepper, Spicewalla Ground Turmeric, and Spicewalla Ground Ginger in a small bowl. Whisk together to combine. Slowly drizzle in olive oil while whisking.
To assemble: Cut or tear radicchio and squash into smaller pieces and place on a large plate or platter. Garnish with parsley, toasted walnuts, and pomegranate seeds. Generously dress with turmeric ginger vinaigrette.
