Winter Salad with Radicchio & Roasted Garlic Squash

Chosen Team

The season of the winter solstice is a great time to innovate in the kitchen. With that intention in mind, this winter salad, with crisp radicchio, fresh pear, roasted squash and a tangy, homemade dressing, works well as a dynamic side dish to any holiday meal.

Time: 1 hour
6 servings

Winter Salad with Radicchio & Roasted Garlic Squash


  • 2-3 squash of choice (butternut, honeynut or delicata), seeds removed, sliced into 1 inch thick half moons (about 2 cups)
  • Chosen Foods Garlic Avocado Oil Spray
  • 2 small heads of radicchio, roughly chopped (or substitute any seasonal greens)
  • 1 pear (Bosc, Bartlett or Asian), thinly sliced
  • ½ cup pecans, roasted and roughly chopped or whole
  • ¼ cup Parmesan cheese, shaved
  • Salt and freshly ground pepper to taste

For the Dressing:

  • 4 tablespoon fresh lemon, juiced
  • 3 tablespoon orange, juiced
  • 2 tablespoons stone ground mustard 
  • 2 tablespoons apple cider vinegar or sherry vinegar 
  • 2 tablespoons local honey
  • ½ shallot, finely chopped, about 2-3 tablespoons
  • 2 garlic cloves, whole
  • ¼ cup olive oil or avocado oil
  • Salt and ground black pepper to taste


  1. Preheat the oven to 400°F. Place the squash on a parchment lined baking sheet, and spray to coat with the Garlic Avocado Oil Spray. Roast 40-60 minutes or until lightly browned, turning halfway through.
  2. While the squash is baking, begin to assemble the salad by layering the radicchio leaves (or greens of choice) and pear on a large salad plate or bowl.
  3. In a small jar, add all dressing ingredients and shake until emulsified. Alternatively, this can also be done by hand with a whisk.
  4. On the large salad serving plate or bowl, top the radicchio and pear with roasted squash, pecans, parmesan, and salt and pepper to taste. Top with dressing and serve.

    Note: The roasted squash can be made one day before and stored in the fridge. The dressing can be made a couple days ahead of time and stored in the fridge. 

All recipes adapted from The Mexican Keto Cookbook. Copyright © 2019 by Torie Borrelli. Published by Ten Speed Press, an imprint of Penguin Random House LLC.