Roasted Pumpkin & Radicchio Salad

18 November 2023 Dairy Free Gluten Free Vegetarian Friendly
It wouldn’t be pumpkin/squash season without a new iteration of an old favourite to adorn this year’s Thanksgiving table. This simple, yet feast worthy recipe should not be reserved only for a festive spread, it’s perfect for a weekend brunch/lunch, a midweek dinner or leftover with a jammy egg on top (because we all know how much I love a jammy egg).

While the components in this dish can be served straight out of the pan as a warm salad, I also love this at room temperature, thus making it a gift of a recipe for the logistically challenging kitchen timings of November and December feasts.  

So, without further ado, lets get cooking…..

To Make the Warm Salad

  • 1.5kg your favourite pumpkin or squash, Blue Hubbard, Hokkaido or Acorn work well
  • 2 red onions
  • a good drizzle (2-3 tbsp) of hot honey or maple syrup
  • a good glug (1-2tbsp) of confit garlic oil or olive oil
  • 1 tsp flaky sea salt
  • a few thyme sprigs
  • 2 medium radicchio
  • 1 blood orange or regular orange peeled and sliced into rounds (or segments if you are feeling fancy) 
  • 50g hazelnuts, toasted (or these maple pecans)
  • a sprinkling of chopped parsley

Preheat your oven to 200C (400F)

To slice your pumpkins with ease, use this hack.  

Now would also be a good time to toast your hazelnuts if you haven’t already. 

Peel and cut the red onions into 8-12 wedges through the root (depending on their size)

Place the slices on a tray or two (depending on their size) lined with baking parchment. 

Drizzle the wedges with a couple of tablespoons of hot honey or maple syrup if you don’t have any to hand, some garlic oil or olive oil and salt.  (If you are not using hot honey, some Aleppo pepper or chili flakes and or ground allspice is also delicious here). Sprinkle over some thyme sprigs and gently mix everything together so they are all coated in the flavours.  Arrange in one layer on the pan(s).

Roast in a hot oven for 30 minutes, turning half way thought.  If you are using smaller squash they might not need as long on their second side. 

While the squash is roasting, grill the radicchio.  Remove any slightly wilted outer leaves and slice into 6-8 wedges through the root (depending on size).  Place a grill pan or heavy frying pan on a high heat and get it hot.  Place the radicchio wedges cut side up on a board and drizzle with a couple of tablespoons of garlic or olive oil and sprinkle with a good pinch of salt.  Massage the oil into the exposed edges making sure they are evenly coated.  This protects them and ensures they will not burn in the pan.  

Place the pieces cut side down in the hot pan. They should sizzle as they hit the heat. If they do not fit in one layer you might need to do this in batches.  They will literally need a minute or two each side.  Once the edges have charred, turn them.  You do not want to cook them all the way through.  The contrast between the wilted, charred edges and still crisp centre is excellent here.  

Once they are finished, arrange them at the bottom of the serving dish, ready for the pumpkin wedges. 

To assemble: Once the pumpkin is roasted and caramelised, remove it from the oven and transfer the pumpkin and onion wedges on top of the radicchio, tuck in the orange slices or segments and sprinkle with the chopped toasted hazelnuts and parsley.  Drizzle over any remaining pan juices over the dish and serve warm or room temperature.  

Have you made this dish?

Let me know what you think, share your efforts and any tweaks you made to the recipe on Instagram, don’t forget to tag #BuildingFeasts or email me on