radicchio + roasted squash salad
and a really special class this weekend!
Before I jump into the lunch/radicchio salad portion of the day, a quick reminder that I’m offering a ‘NO JUDGMENT’ class this coming Sunday (Nov. 16) at 2p EST. All of the class info / sign up is right here.
No Judgment classes are on a sliding scale basis starting at $0
For this one, we’ll be making Penne Vodka + Peanut Butter Brownies (yummm)
I’ll be joined by Tory Stroker !!! More about Tory below :)
A portion of proceeds from this class will go to the Epidermolysis Bullosa Research Project
Tory is a Registered Dietitian, Certified Intuitive Eating Counselor, and mom of two energetic little boys from New Jersey. She’s also the owner of Tory Stroker Nutrition, a weight-inclusive virtual private practice supporting women who are ready to heal their relationship with food and their bodies.
In Tory’s words: “I hold a Master’s in Clinical Nutrition from NYU and specialize in intuitive eating and body image coaching for women, disordered eating and stable eating disorder recovery, as well as nutrition and body image support during pregnancy, postpartum, and pregnancy loss. I practice from a Health at Every Size® and weight-inclusive lens.
My work is rooted in both professional training and lived experience. After years of struggling with an eating disorder, discovering intuitive eating transformed my relationship with food. Now, I feel humbled to support women of all body sizes who are fed up with diet culture and ready for change. As a mom, I also focus on supporting other mothers navigating how to nourish themselves while raising kids — moms who want to break generational diet culture cycles and model something better for their children.
I lead with empathy, meeting clients exactly where they are, because I GET it — I’ve been there myself.
Outside of my work (and mom life!), I love to travel, try new restaurants, gather with my cookbook club, spend time with family, cook and bake, paint, and move my body in ways that feel good. Come follow along over at @torystrokernutrition and The Hoka Moka!”
Really hope to see you in class! Again, »»»» all of the class info / sign up is right here ««««.
Okay back to regularly schedule Tuesday-I-Love-Lunch programming! If you’re new here, I share a lunch-friendly recipe for paid subscribers every Tuesday with lots of notes for substitutions/variations etc.
Today I’m sharing a favorite salad from my book Now & Again that uses radicchio and squash, two of my favorite vegetables, both of which are very in season where I live (the Hudson Valley) right now!!!
Not only is the salad a favorite from the book, it’s actually the cover girl! You can see it on the cover below (the plate below is a grilled cheese sandwich stuffed with leftover radicchio/squash salad because Now & Again is all about reinventing leftovers!).
Curious to learn more about radicchios and other chicories? Here’s a sign I made for Long Season Farm a few years ago!
I love combining roasted squash with radicchio since its sweetness is such a great complement to radicchio’s inherent, wonderful bitterness.
The salad is a great option for lunch not only for its fall flavors, but also because it doesn’t wilt and can happily sit in a container for hours without losing any integrity or flavor. In fact, you can mix the whole thing up to a day before, refrigerate it, and then bring it to room temperature before serving.
The full recipe is below for paid subscribers (scaled down from the book which served about 12 since I featured it in a Thanksgiving menu!).
Plus notes about:
the easiest squash to prepare
how to do the squash in the air fryer instead of of the oven
what to use if you don’t like squash
what to use if you don’t like radicchio
ideas for additions to make the salad even heartier and more filling (including vegetarian/vegan ideas)
Radicchio + Roasted Squash Salad
Serves about 4
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