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Roasted Pumpkin & Radicchio Salad
recipe
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London
Roasted Pumpkin & Radicchio Salad
Building Feasts by Hanna Geller
Building Feasts by Hanna Geller
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$1.00
It wouldn’t be pumpkin/squash season without a new iteration of an old favourite to adorn this year’s Thanksgiving table. This simple, yet feast worthy recipe should not be reserved only for a festive spread, it’s perfect for a weekend brunch/lunch, a midweek dinner or leftover with a jammy egg on top. While the components can be served straight out of the pan as a warm salad, it's also delicious at room temperature, making it ideal for November and December feasts.
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You Need

4-6 servings
  • 1.5kg pumpkin or squash (e.g., Blue Hubbard, Hokkaido, Acorn)
  • 2 red onions
  • 2-3 tbsp hot honey or maple syrup
  • 1-2 tbsp confit garlic oil or olive oil
  • 1 tsp flaky sea salt
  • A few thyme sprigs
  • 2 medium radicchio
  • 1 blood orange or regular orange, peeled and sliced into rounds or segments
  • 50g hazelnuts, toasted
  • A sprinkling of chopped parsley

    • How To

    1. Preheat your oven to 200C (400F). If not toasted, toast your hazelnuts. Peel and cut red onions into 8-12 wedges through the root.
    2. Place pumpkin/squash slices and red onion wedges on a baking tray lined with parchment. Drizzle with hot honey or maple syrup, garlic or olive oil, and salt. Add thyme sprigs and mix to coat. Arrange in a single layer.
    3. Roast in the oven for 30 minutes, turning halfway through. Adjust timing if using smaller squash.
    4. While roasting, prepare radicchio by removing wilted outer leaves and slice into 6-8 wedges. Heat a grill pan, oil and salt the radicchio, and grill each side for 1-2 minutes until charred but not fully cooked. Arrange in serving dish.
    5. Once pumpkins/onions are done, place them over the grilled radicchio. Tuck in orange slices and sprinkle with toasted hazelnuts and parsley. Drizzle any remaining pan juices over the dish and serve.