Drop everything to make this stunning fall salad with tender squash and a dressing bursting with umami.
This squash salad recipe featureshoneynut squash, which is butternuts sweeter, smaller cousin.
Its a festive and celebratory salad thats a great pick for either a dinner party or a weeknight dinner.
Photo:Christopher Testani
Reach for white miso for this salad, the mildest miso of the bunch.
Add oil in a slow stream, whisking until emulsified.
Preheat grill or a grill pan to medium (350F to 400F).
Toss squash with 2 tablespoons dressing in a large bowl.
Place cabbage on a baking sheet.
Brush both sides with dressing and lightly drizzle with oil.
Season squash and cabbage generously with salt and pepper.
Place cabbage and squash on grill in an even layer, flat edges down.
Grill, covered, for 8 minutes, turning cabbage over once so all sides are charred at edges.
Transfer cabbage to a cutting board.
Turn squash and continue grilling, covered, until charred and fork-tender, about 8 minutes.
Coarsely chop cabbage into large pieces, discarding core.
Place in a large bowl or on a platter along with radicchio leaves and 2 tablespoons dressing.
Toss well and season with salt and pepper.
Arrange grilled squash wedges on top of greens.
Just before serving, lightly drizzle with remaining dressing and top with pepitas and mint, if using.
2,000 calories a day is used for general nutrition advice.
