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Roasted Squash Radicchio Apple Walnut Chopped Salad

Prep Time 15 minutes
Cook Time 25 minutes
Servings 4 (as a meal) or 6 (as a side)

Ingredients

For the squash:

  • 4-5 cups chopped winter squash, carrot, sweet potato, beets, or yellow potato (cut into ½-inch cubes/pieces)(from about 1.5-2 lbs)*
  • 3 tbsp olive oil
  • 1 tbsp dried thyme
  • ½ tsp kosher salt

For the salad:

  • ¼ cup olive oil
  • 3 tbsp apple cider vinegar
  • 2 tsp dijon mustard
  • ½ tsp kosher salt
  • 1 head radicchio, chopped small (about 5 cups)
  • 1 large crisp apple, chopped small (2 cups)
  • 1 cup crumbled feta (~4-5 oz)
  • ½ cup chopped walnuts
  • 6-8 hard-boiled eggs, peeled, then chopped or grated (optional, or use other protein)
  • Chopped fresh parsley (optional, for topping)
  • *I like this best with winter squash, but any sweet starchy veggie will work. Make sure to cut it into ½-inch pieces so they roast quickly and you get more squash bites in the salad.

Items you can prep ahead (optional)

  • Chop 4-5 cups winter squash, etc… into ½-inch cubes/pieces
  • Roast the squash
  • Whisk together the dressing
  • Chop 1 head radicchio into small pieces (about 5 cups)
  • 1 large crisp apple, chopped small (2 cups)
  • Crumble 1 cup feta 
  • Chop ½ cup walnuts
  • Boil 6-8 eggs or cook any other protein
  • Salad can be made ahead

Instructions

  • Preheat the oven to 425F convection or 450F regular bake. Line a baking sheet with parchment paper.
  • Add the squash to the baking sheet along with the olive oil, thyme, and salt. Use your hands to thoroughly toss to coat. Bake for 25-30 minutes or until it is caramelized on the edges/bottoms. Let cool off for a few minutes.
  • Meanwhile, boil your eggs (if using or top with a different protein) if you haven’t already, then peel them. 
  • In a large bowl, whisk together the olive oil vinegar, mustard, and salt until combined. Add the radicchio, apple, feta, and walnuts. Add the warm roasted veg and toss well to coat.
  • Serve topped with chopped or grated egg, black pepper and parsley (if using).

Notes

Substitutions:

  • To make nut-free, leave the nuts out entirely. 
  • You can sub any bitter salad green for the radicchio (chicories, endive) or you can always sub with finely chopped kale (massage it first!) or use a combo.
  • Use a pear in place of apple
  • Use any hard salty cheese in place of feta

Storage:

  • Store leftovers in an airtight container in the fridge for up to 5 days.

Leftovers + Repurposing:

  • This salad tastes best at room temp, so either let it sit out for a bit or pop it in the microwave for 20-30 seconds just to take the chill off. 
  • Serve it topped with fresh herbs and more nuts and cheese if you have any.