When you roast squash in your oven, make sure to save some for a salad the next day.
This is such a filling salad and its blend of textures and flavours is so satisfying. With radicchio, squash, peanuts and a mustardy dressing you get sweet, salty, sour and a mild bitter edge. It's easy to make especially if you have the leftover squash in the fridge already.
Portion: One big salad or 2 smaller salads
2 medium Delicata Squash cut to 1cm thick slices and roasted
1 small head of radicchio cut into long pieces
1/4 cup of roasted peanuts (get some good quality crunchy peanuts, Costco's roasted peanuts work great)
1 scallion sliced thinly on the diagonal (why do they taste so much better cut on the diagonal!??)
2 tablespoons olive oil
1 tablespoon white wine vinegar
1 tsp grainy mustard
1-2 tsp maple syrup (if your squash isn't so sweet add 2 tsp)
salt and pepper
In a medium sized bowl, add all the main ingredients. Prepare you dressing in a jar, give it a good shake and throw it on top of the the salad. This salad doesn't keep so well, so eat it right away!