Radicchio and Squash Salad with Goat Cheese

Preheat an oven to 400°F (200°C).

Peel the squash and cut in half lengthwise. Remove and discard the seeds, then cut the squash into wedges about 3/4 inch (2 cm) wide. Place the squash on a baking sheet, drizzle with 1 Tbs. of the olive oil and season generously with salt and pepper. Spread in a single layer on the baking sheet and transfer to the oven. Roast until the squash is tender and golden brown, about 25 minutes.

While the squash is roasting, make the dressing: In a small bowl, whisk together 1 Tbs. of the olive oil, the vinegar, sugar, 1/2 tsp. salt and a few grinds of pepper until combined. Set aside.

Cut the radicchio in half through the stem end, then cut each half into quarters, leaving the stem intact so you have 8 wedges.

In a large nonstick fry pan over high heat, warm 2 Tbs. of the olive oil. Add the radicchio to the pan and sear until slightly wilted and lightly browned all over, about 1 minute on each side. Transfer to a plate and set aside.

In the same pan over medium heat, warm the remaining 1 Tbs. olive oil over medium heat. Add the onion and sauté until just tender, about 3 minutes. Stir in half of the dressing and remove from the heat. Add the radicchio, squash and remaining dressing to the pan and toss gently to coat. Season with salt and pepper and transfer to a serving platter. Sprinkle with the pepitas and goat cheese, garnish with the parsley and serve immediately. Serves 4.

Williams-Sonoma Test Kitchen