Grilled radicchio butternut salad with dates and hazelnuts

Indulge in the rich flavors of grilled radicchio paired with vibrant butternut squash, sweet dates, and crunchy hazelnuts in this tantalizing salad.

Ingredients:

• 450g butternut squash, peeled, halved lengthwise and seeded
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons freshly squeezed Meyer lemon juice
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 small head radicchio, quartered lengthwise, with the stems still attached
• 1/4 cup chopped roasted hazelnuts
• 1/2 cup dates, pitted and chopped
• 1/4 cup chopped fresh mint

Instructions:

1. Using a vegetable slicer or a peeler, thinly slice the squash into ribbons and place them in a mixing bowl, making sure you have around 6 cups.
2. Mix the olive oil, lemon juice, apple cider vinegar, honey, salt, and pepper in a small bowl until well combined.
3. Pour two tablespoons of the dressing over the sliced squash and gently mix to coat them evenly.
4. Preheat a grill pan over medium-high heat and lightly spray it with cooking spray or olive oil to prevent the ingredients from sticking.
5. Put the radicchio in a bowl and toss it with 2 tablespoons of the dressing. Grill the radicchio for approximately 2 minutes on each side or until it starts to soften.
6. Mix the grilled radicchio with the squash, then add the chopped hazelnuts, dates, and mint. Gently toss everything together. Taste the salad and add more salt, pepper, or lemon juice if needed.

Summary:

• Calories: 1285 kcal
• Fat: 77 g
• Protein: 17 g
• Carbs: 156 g
• Potassium: 3245 mg
• Magnesium: 343 mg