Blue cheese lovers, this one’s for you. A zippy sherry-vinegar-based dressing is emulsified with a generous amount of richly intense blue cheese. While this dressing might be too heavy and overpowering for romaine or butter lettuce, it’s the perfect foil for bitter, crisp radicchio. Sweet chunks of roasted squash and bits of fragrant rosemary bring this cozy, perfect-for-fall salad together. Toasted hazelnuts give crunch, thin slivers of shallot offer freshness, and if you’re craving even more blue cheese, go ahead and finish the salad with a few salty crumbles.
This recipe is endlessly adaptable. Any crisp, slightly bitter radicchio will do the trick. And if another squash catches your eye at the grocery store, butternut can be swapped out for delicata, acorn, or even roasted chunks of sweet potato. Hazelnuts bring their own fatty depth, but walnuts, pecans, or even almonds would stand in nicely. While blue cheese is what gives this salad its oomph, another soft, rich cheese would also be lovely if you’re not a fan of the funk. Robiola, goat cheese, or brie would lead you to a similarly glossy, rich vinaigrette. Once it comes time to plate, use your hands to carefully pile the salad into a tall, centerpiece-worthy plate of greens.
Recipe information
Total Time
50 minutes
Yield
4–6 servings
Ingredients
Dressing
Salad and Assembly
Preparation
Dressing
Step 1
Blend 4 oz. blue cheese, ½ cup extra-virgin olive oil, ¼ cup sherry vinegar or red wine vinegar, 1 Tbsp. plus 1 tsp. pure maple syrup, 1 Tbsp. Dijon mustard, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. freshly ground pepper in a blender until smooth and thick. Dressing should be the consistency of mayonnaise; add up to 1 Tbsp. water to thin if needed.
Do Ahead: Dressing can be made 2 days ahead. Cover and chill.
Salad and Assembly
Step 2
Place a rack in lower third of oven; preheat to 400°. Toast ½ cup blanched whole hazelnuts in a single layer on a rimmed baking sheet, tossing halfway through, until golden brown inside and fragrant, 7–10 minutes. Let cool.
Step 3
Toss ½ medium butternut squash (about 1¼ lb.), peeled, seeds removed, cut into 1" pieces, 2 Tbsp. extra-virgin olive oil, 1 Tbsp. rosemary leaves, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt on another rimmed baking sheet to combine. Arrange squash in a single layer and roast, undisturbed, until tender and golden brown underneath, 25–30 minutes.
Step 4
Place 1 large head of Treviso radicchio or 1 medium head of Castelfranco radicchio or ½ head of each, leaves separated, torn if large, 1 medium head of endive, leaves separated, and a large pinch of salt in a large bowl; season generously with freshly ground pepper and toss to combine. Add squash, half of hazelnuts, ½ small shallot, thinly sliced, and half of dressing; toss gently, adding more dressing if needed, until combined and leaves are coated.
Step 5
Mound salad on a platter and top with remaining hazelnuts and ½ small shallot, thinly sliced.
Recipe notes
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