Squash and Radicchio Salad with Grapes
This salad is rich in vitamin E from the sesame oil, which protects the cells and helps prevent inflammation, while the pumpkin contains vitamin A, which helps keeps skin and mucous membranes healthy.
This dish pairs well with a light red wine or grape juice if you don't drink alcohol.
- ½ Butternut squash (approximately 22 ounces)
- 2 tablespoons lemon juice
- 6 tablespoons sesame oil
- ground cilantro
- freshly ground peppers
- 1 small head Radicchio
- 8 ounces Frisée
- 1 stalk Celery
- 1 zucchini
- 1 Red onion
- 4 ounces Red Grape (seedless)
- 2 tablespoons Sesame seeds
- 4 tablespoons apple cider vinegar
- 1 pinch sugar
Preheat the oven to 350°F.
Peel the squash, remove the seeds and cut the flesh into small pieces. Arrange over a baking sheet, drizzle with lemon juice and 2 tablespoons oil, season with salt, coriander and pepper and bake for about 15 minutes, until golden brown.
Trim the lettuce, rinse and spin dry. Cut the radicchio into strips and the frisée into smaller pieces. Rinse the celery, trim and cut diagonally into thin slices. Rinse the zucchini, trim, cut in half lengthwise and cut diagonally into thin slices. Peel the onion and cut into rings. Rinse the grapes and halve.
Dry toast the sesame seeds in a frying pan until fragrant. Remove and let cool.
Remove the squash from the oven, sprinkle with sesame seeds and let cool to lukewarm on the sheet.
For the dressing: Whisk the remaining sesame oil with the vinegar and season with salt, pepper and sugar.
Divide the lettuce, vegetables and grapes between serving plates. Serve drizzled with dressing.