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Size:15" Neck 32/33" Sleeve
Roasted Butternut Squash Salad With Green Goddess Dressing Published January 24, 2023 Total Time 1 hour Rating Comments Read comments Advertisement Ingredients FOR THE SQUASH 2 ½ pounds butternut squash, peeled, trimmed, seeded and cut into 1-inch cubes (6 cups) 2 tablespoons extra-virgin olive oil 1 tablespoon honey, plus more as needed Kosher salt (such as Diamond Crystal) and freshly ground black pepper FOR THE SALAD ¾ cup whole-milk plain yogurt ¼ cup chopped parsley leaves and tender stems ¼ cup chopped basil leaves and tender stems 3 tablespoons freshly squeezed lemon juice, plus more as needed 2 tablespoons extra-virgin olive oil, plus more as needed 2 scallions, sliced 1 ripe Hass avocado, pitted and cubed 1 jalapeño, seeded (if desired) and diced 1 garlic clove, smashed and peeled 1 small head radicchio, cored and cut into bite-size pieces (about 4 cups) 4 cups crisp salad greens (such as Little Gem lettuce, baby romaine, frisée or a combination), torn into bite-size pieces Preparation Step 1 Heat the oven to 425 degrees
Dress Measures 9
