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Butternut Squash and Pear Salad with Grana Padano

Servings: 4
Author: Mary Ann Esposito

Ingredients

  • 1 butternut squash peeled cut in half lengthwise, seeded then cut into thin long slices, about 1/4-inch thick
  • Extra virgin olive oil
  • 2 Anjou Pears not too ripe, cut in half, seeded and cut into 1/4-inch thick crosswise slices
  • 1 small head radicchio shredded
  • 4 ounce wedge Grana Padano shaved with a vegetable peeler
  • 1 bottle aged Balsamic vinegar
  • Salt to taste

Instructions

  • Brush the squash slices with olive oil and either grill or roast them. Brush the pear slices with olive oil; arrange in a non-stick backing dish and bake them until soft and slightly browned (350 degrees F).
  • In a bowl toss the radicchio with 1 tablespoon of the olive oil and 2 teaspoons of the vinegar. Salt to taste.
  • To serve, arrange the radicchio on four salad plates. Layer a few slices of the squash, pears and Grana Padano over the radicchio. Drizzle with the vinegar and serve.