Squash and radicchio salad with pecans

Indulge in the exquisite flavors of a squash and radicchio salad, enhanced with the crunch of pecans. A delightful culinary experience awaits!

Ingredients:

• 898, honeynut, or delicata squash, halved, seeds removed, sliced into 1"-thick half-moons
• cup extra-virgin olive oil
• Kosher salt, freshly ground pepper
• cup pecans
• tsp. plus ½ cup extra-virgin olive oil; plus more for drizzling
• Kosher salt
• small shallot, finely chopped
• cup plus 1 Tbsp. fresh lemon juice
• Tbsp. fresh orange juice
• Tbsp. Dijon mustard
• tsp. pure maple syrup
• Freshly ground black pepper
• small heads of radicchio, leaves separated, torn if large
• medium Asian pear, thinly sliced
• oz. Piave cheese or Parmesan, shaved
• cup parsley leaves
• lemon

Instructions:

1. Position oven racks in the middle and lower thirds and place a rimmed baking sheet on each one. Preheat the oven to 450°. Mix the squash with oil in a large bowl, and season with salt and pepper. Take out the baking sheets from the oven and evenly distribute the squash on them in a single layer. Roast, rotating the sheets halfway through, until the squash is golden brown and tender, for 15–25 minutes. Set the squash aside and lower the oven temperature to 350°.
2. Preparation tip: Roast the squash a day in advance. Let it cool, then store it in an airtight container. Refrigerate it and bring it to room temperature or warm slightly in the microwave before using it.
3. Combine pecans with 1 tsp. of oil in a small bowl, and season with salt. Toast them on a rimmed baking sheet, tossing them halfway through, until they turn slightly darker and become fragrant, for 8–10 minutes. Let them cool, then roughly chop them. Set aside ½ cup of pecans for garnishing.
4. Purée shallot, orange juice, mustard, maple syrup, ¼ cup of lemon juice, and the remaining pecans in a blender until mostly smooth. While the blender is running, slowly drizzle in ½ cup of oil and blend until the mixture becomes emulsified and smooth. Season the dressing with salt and pepper.
5. Mix radicchio with half of the dressing in a large bowl until coated; season with salt and pepper. Arrange it on a platter. Mix the reserved squash with the remaining dressing in the same bowl until coated; season with salt and pepper. Arrange it over the radicchio.
6. Combine Asian pear with 1 Tbsp. of lemon juice in a small bowl. Arrange the Asian pear, cheese, parsley, and reserved pecans on top of the salad. Squeeze the juice from half a lemon over it and drizzle with oil; season with additional salt and pepper.
7. Preparation tip: The vinaigrette can be prepared a day in advance. Cover and refrigerate it. Bring it to room temperature before using.

Summary:

• Calories: 3800 kcal
• Fat: 271 g
• Protein: 56 g
• Carbs: 350 g
• Potassium: 10683 mg
• Magnesium: 1061 mg