Radicchio & Butternut Squash Salad with Go Raw Salad Toppers

Radicchio and Butternut Squash Salad


Serves 2

vegan, gluten-free, nut-free


  • ½ butternut squash, peeled, seeds removed, and cut into 1” cubes
  • 4 tbsp olive oil
  • 1 can of chickpeas
  • 2 tsp curry powder
  • 2 heads of radicchio, halved, cored, and leaves separated
  • 2 tsp fresh thyme
  • ½ cup Go Raw Italian Herb Salad Toppers
  • Salt & pepper
  • ¼ cup olive oil
  • 2 ½ tbsp lemon juice
  • ¼ tsp salt
  • Pinch of black pepper


  1. Preheat oven to 425°F. Toss the butternut squash with 2 tablespoons olive oil and roast for 30-40 minutes, checking regularly after 20 minutes to prevent burning. They will be done when easily pierced with a fork and butternut squash will be golden brown on all sides. Remove from oven and set aside to cool.
  2. Drop the oven temperature to 400°F. Rinse and drain the chickpeas. Pat dry with a paper towel. Make sure the chickpeas are dry, otherwise, they won’t crisp up in the oven. Arrange chickpeas on a baking sheet and toss with 2 tablespoons olive oil, curry powder, and a generous pinch of salt. Roast for 20-30 minutes, shaking the pan frequently. When finished removed from oven and set aside.
  3. In a small bowl or cup, make the dressing by mixing whisking all ingredients.
  4. When squash and chickpeas are cool, assemble the salad by putting the radicchio, squash, and chickpeas in a bowl. Top with fresh thyme and Italian Herb Salad Toppers. Finish with salt and pepper to taste.

Recipe and photo by Dana Plucinski