Radicchio Salad with Roasted Acorn Squash & Hazelnuts
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Cook time: 
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Serves: 6-8
 
Ingredients
Salad:
  • 1 large or 2 small Acorn Squash (about 1kg), diced into large pieces (skin left on)
  • 1 Tbsp Extra Virgin Coconut Oil
  • 2 medium heads of Radicchio (about 500g)
  • ½ c Parsley, chopped
  • 4 Green Onions, sliced
  • ¾ c Hazenuts (raw or very lightly toasted)
Dressing:
  • 3 Tbsp Lemon Juice (with zest)
  • 2 Tbsp Raw Apple Cider Vinegar
  • 5 Tbsp Extra Virgin Olive Oil
  • 1 tsp Grainy Mustard (or Broccoli Mustard)
  • 1-2 Garlic Cloves, grated/minced
  • Sea(weed) Salt, to taste
Instructions
  1. Preheat the oven to 350*F
  2. On a parchment-lined baking sheet, toss the diced squash in the melted coconut oil with a bit of salt and roast for 20-25 minutes or until the squash is tender (toss it around part way through for even cooking).
  3. Meanwhile, toss the rest of the salad ingredients in a large bowl and mix the vinaigrette ingredients together in a separate bowl.
  4. Once the squash is cooked, toss it with the vinaigrette first (it will absorb the flavours better when its warm) and then mix it with the rest of the salad.
  5. Serve slightly warm, room temp or cold.
Recipe by The Crushing Cancer Kitchen at http://thecrushingcancerkitchen.com/greens/radicchio-salad-with-roasted-acorn-squash-hazelnuts/