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For marinade, stir together orange juice, maple syrup, mustard and ginger in a small bowl. Set aside 1/2 cup of the marinade. Place butternut squash pieces in a large sealable plastic bag set in a shallow dish. Pour remaining marinade over squash. Seal bag; marinate, refrigerated, for 1 to 4 hours, turning bag occasionally.
Preheat oven to 400°F. Coat a large baking sheet with cooking spray; set aside. Drain marinade from squash, discarding marinade. Place squash on prepared baking sheet. Roast squash until tender and lightly browned in spots, 26 to 30 minutes. Remove from the oven; set aside.
For dressing, whisk together the reserved marinade, salt and pepper in a small bowl. Slowly whisk in the oil. Drizzle 2 to 3 tablespoons of dressing over warm squash; toss to combine. In a large bowl combine the mixed greens, radicchio, and half of the pistachios. Toss with half the dressing. Gently toss roasted squash into salad. Top with remaining pistachios and goat cheese. Pass remaining dressing.