Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Roasted Squash and Radicchio Salad With Buttermilk Dressing

Roasted squash brings sweetness and a soft texture to the bitter radicchio and arugula in this colorful salad. A light buttermilk dressing adds creaminess and brilliance. It’s pleasing enough for a light dinner or serves it before or alongside roasted or grilled meat or fish.

Read About: Honeyed winter salad


The salad is very healthy for us. The word salad derived from Latin word “sal” comes from French, which means salt or salty. It’s a fantastic recipe called Top 5 Healthy and Best Recipes of Salad. Salads used in different kinds of foods items which include fruits, vegetables, grains, and eggs, etc. Salads may serve at any time during the meal such as appetizer salads, dessert salads, and palate-cleaning salads. The salad is a small dish composed of a variety of different uncooked raw vegetables, fruits, meats, etc. usually consisting of green vegetables.

Greek Avocado Salad

Read About: Greek Farro and Chickpea Salad with Herbed Yogurt

Types of salad

Usually, salads are many kinds, but these are the main types of salad which we use in our daily life.

  • Chicken salad (Worldwide)
  • Arab salad (Arab cuisine)
  • Cobb salad (USA)
  • Egg salad (Worldwide)
  • Fruit salad (Worldwide)
  • Macaroni salad (Worldwide)
  • Vegetable salad (worldwide)
  • Green salad (global)
  • Bound salad (global)
  • Main course salad (global)
  • Dessert salad (global)
  • Cheery dump salad (global)
  • Tomato Feta Salad (worldwide)

Healthy Best Recipes Salad

Read About: Grilled Summer Salad With Corn Peppers and Chili Lime Dressing

Roasted Squash and Radicchio Salad With Buttermilk Dressing


  • Two delicata squashes (10 ounces each), halved lengthwise, seeded and cut into 1/2-inch half-moons
  • 1tablespoon honey
  • 1 ½teaspoons kosher salt
  • Six tablespoons extra-virgin olive oil
  • ¼teaspoon smoky chile powder, such as New Mexico or chipotle
  • ⅓cup buttermilk
  • Two teaspoons lemon juice
  • Two teaspoons finely chopped tarragon
  • One large garlic clove grated
  • One head radicchio, cored and shredded (4 cups)
  • 4 cups arugula
  • ⅔cup chopped toasted pecans (see note)
  • ⅓cup thinly sliced scallions

Read About: Lemony Lentil and Chickpea Salad with Radish and Herbs


  1. Heat up the oven to 425 degrees. In a big bowl, throw squash with honey, 3/4 teaspoon salt, chile powder and two tablespoons olive oil. Transfer to a large rimmed baking sheet. Roast, occasionally tossing, until its soft and golden brown, 35 to 40 minutes.
  2. In the meantime, in a little bowl, beat jointly buttermilk, lemon juice, tarragon, remaining 3/4 teaspoon salt and the garlic. Beat in remaining four tablespoons (1/4 cup) oil.
  3. In a big bowl, join radicchio, arugula, squash, pecans and scallions. Throw in buttermilk dressing; taste and adjust seasoning as essential.


  • To toast pecans, heat oven to 350 degrees. Extend nuts on a rimmed baking sheet and toast until they deepen in color and turn fragrant, 7 to 10 minutes. Cool before chopping.

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