Ingredients

The following ingredients have 4 Servings
  • 2 delicata squashes (10 ounces each), halved lengthwise, seeded and cut into 1/2-inch half-moons
  • 1 tablespoon honey
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon smoky chile powder, such as New Mexico or chipotle
  • 6 tablespoons extra-virgin olive oil
  • 1/3 cup buttermilk
  • 2 teaspoons lemon juice
  • 2 teaspoons finely chopped tarragon
  • 1 large garlic clove, grated
  • 1 head radicchio, cored and shredded (4 cups)
  • 4 cups arugula
  • 2/3 cup chopped toasted pecans (see note)
  • 1/3 cup thinly sliced scallions

Instruction

  • Heat oven to 425 degrees. In a large bowl, toss squash with honey, 3/4 teaspoon salt, chile powder and 2 tablespoons olive oil. Transfer to a large rimmed baking sheet. Roast, tossing occasionally, until tender and golden brown, 35 to 40 minutes.
  • Meanwhile, in a small bowl, whisk together buttermilk, lemon juice, tarragon, remaining 3/4 teaspoon salt and the garlic. Whisk in remaining 4 tablespoons (1/4 cup) oil.
  • In a large bowl, combine radicchio, arugula, squash, pecans and scallions. Toss in buttermilk dressing; taste and adjust seasoning as necessary.