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Grilled Squash Salad with Turmeric-Ginger Vinaigrette

Grilled Squash Salad with Turmeric-Ginger Vinaigrette

Who says you can only grill in the summertime? A cast-iron grill pan is one of our favorite kitchen products because it allows you to enjoy that great char-grilled flavor all year round. This hearty grilled salad is paired with a zesty turmeric ginger dressing that is packed with antioxidants and vitamins. Treat yo self and take care of yourself with this healthy and delicious dish.

Click here to watch Alyse make this grilled salad!



For the salad:
1 small Acorn squash, seeds removed, cut into ¬Ĺ inch slices
1 small head of Radicchio, quartered lengthwise with stem intact
3 Tbs extra-virgin olive oil
Kosher salt, to taste
Spicewalla Black Pepper, Table Grind, to taste
¬ľ cup walnut pieces, toasted
Fresh parsley, for garnish
Pomegranate seeds, for garnish

For the vinaigrette:
¬ľ cup fresh-squeezed orange juice
¬ľ cup apple cider vinegar
Kosher salt, to taste
Spicewalla Black Pepper, Table Grind, to taste
1 tsp Spicewalla Ground Turmeric
1 tsp Spicewalla Ground Ginger
¬Ĺ cup extra-virgin olive oil

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  1. Preheat oven to 350*F
  2. Place acorn squash slices in a large bowl, add 2 Tbs olive oil, salt, and pepper and toss to evenly coat. Set aside.
  3. Brush remaining 1 Tbs olive oil onto each radicchio quarter, season with salt and pepper.
  4. Heat a cast-iron grill pan over medium-high heat. Grill radicchio quarters for about 3 minutes, making sure each side takes on some color. Remove from pan and set aside to cool.
  5. Grill acorn squash slices for about 3 minutes per side. Carefully transfer the grill pan to the oven and bake for 10 minutes.

    To make the vinaigrette: combine orange juice, apple cider vinegar, salt, pepper, Spicewalla Ground Turmeric, and Spicewalla Ground Ginger in a small bowl. Whisk together to combine. Slowly drizzle in olive oil while whisking. 

    To assemble: Cut or tear radicchio and squash into smaller pieces and place on a large plate or platter. Garnish with parsley, toasted walnuts, and pomegranate seeds. Generously dress with turmeric ginger vinaigrette.

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