Roasted Butternut Squash Salad with Green Goddess Dressing

Pairs Well With


For the squash

2 1/2 pounds butternut squash, peeled, trimmed, seeded and cut into 1-inch cubes (6 cups)

2 tablespoons extra-virgin olive oil

1 tablespoon honey, plus more as needed

Kosher salt (such as Diamond Crystal) and freshly ground black pepper

For the salad

3/4 cup whole-milk plain yogurt

1/4 cup chopped parsley leaves and tender stems

1/4 cup chopped basil leaves and tender stems

3 tablespoons freshly squeezed lemon juice, plus more as needed

2 tablespoons extra-virgin olive oil, plus more as needed

2 scallions, sliced

1 ripe Hass avocado, pitted and cubed

1 jalapeno, seeded (if desired) and diced

1 garlic clove, smashed and peeled

1 small head radicchio, cored and cut into bitesize pieces (about 4 cups)

4 cups crisp salad greens (such as Little Gem lettuce, baby romaine, frise or a combination), torn into bite-size pieces


Heat the oven to 425 degrees. Place squash on a rimmed baking sheet, and toss with oil, honey, 3/4 teaspoon salt and a lot of black pepper. Spread squash into an even layer, and roast until tender and caramelized, 30 to 40 minutes, rotating halfway through. Taste a squash cube and add more salt, pepper and honey if it seems flat.

Meanwhile, make the dressing: Place yogurt, herbs, lemon juice, oil, scallions, avocado, jalapeo and garlic in a food processor or blender, and process until smooth and uniformly green, 1 to 2 minutes. Taste and season with salt, pepper and more lemon juice as needed. It should taste bright and tangy. Set aside.

To assemble the salad, in a large bowl, combine radicchio, salad greens and roasted squash. Pour enough dressing over salad to lightly coat it, and toss well. Season with salt and pepper to taste.

Lightly drizzle with olive oil and a little more lemon juice, if you'd like, and serve immediately, with more dressing on the side.

Recipe by Melissa Clark, New York Times