Roast Butternut Squash, Radicchio and Bresaola Salad
By OcadoLife
Published on 24 October 2025
This substantial Roast Butternut Squash, Radicchio and Bresaola Salad from cook and food writer Dominic Franks is quick to prep and loaded with colour, texture and tang, combining bitter radicchio leaves with sweet, golden butternut and salty bresaola, an Italian air-dried beef.
This recipe was first listed in OcadoLife as gluten free and can be easily adapted to be gluten free. When selecting products or using the add to trolley functionality please always ensure that the ingredients and products you select to purchase are gluten free.Time and servings
40 minsTotal time
4Servings
10 minsPrep time
30 minsCooking time
Ingredients
- 1 butternut squash (approx. 1kg), deseeded and cut into 2 cm (approx.) half-moon slices
- 4 tbsp olive oil
- 2 tsp ground cumin
- 2 tsp sumac
- 1 lemon, juiced
- 2 tsp red wine vinegar (check for gluten-free)
- 1 large (or 2 small) radicchio, leaves separated and roughly torn
- 2 (70g) packs bresaola, slices torn in half
- 150g blue cheese
- 50g walnuts, toasted and broken up
Method
Step 1
Preheat the oven to 220°C/200°C fan/gas 7. Toss the butternut with 2 tbsp oil, the cumin and sumac; spread out on a large, lined baking tray. Season well, then roast for 30 mins or until the flesh is soft and the edges have started to caramelise. Cool to room temperature.Step 2
Put the lemon juice, vinegar and some seasoning in a large bowl with the remaining oil; whisk thoroughly until emulsified.Step 3
When ready to serve, add the radicchio and butternut to the bowl; mix well. Divide between plates or tip onto a platter, then top with the bresaola, cheese and walnuts. The salad is best eaten straight away.