Delicata Squash Salad with Maple Vinaigrette

Préparation

The mix of textures and temperatures in this hearty salad will be equally at home as a side on your Thanksgiving table as it is for dinner tonight. Garam masala, with its mix of cumin, cinnamon, nutmeg, and cardamom gives fall squash an extra warm, sweet spice that compliments the bitter radicchio just right.

*This recipe originally ran in the US on HexClad.com.

1. In a large bowl, whisk 1 tablespoon maple syrup with vinegar, mustard, and 1 tablespoon of oil. Season with salt and pepper, then stir in shallot. Set aside. 
2. In the HexClad 12"/30 cm Hybrid Fry Pan, heat 1 tablespoon oil over medium heat. Add remaining 1 tablespoon maple syrup and the pecans, rosemary, and thyme. Cook, stirring constantly, until pecans are toasted and carmelized in spots, 4 to 6 minutes. Season with salt and pepper and transfer to a plate to cool. 
3. Return pan to medium-high heat. Add 2 tablespoons oil and half the squash and cook until golden, 2 to 3 minutes. Flip and continue to cook on other side, until squash is tender and golden, 1 to 2 minutes more. Add half the garam masala and toss to coat. Transfer to a plate. Repeat with remaining oil, squash, and garam masala. 
4. Add radicchio to reserved salad dressing in bowl and toss to coat. Add reserved pecans, feta, and warm cooked squash. Toss to combine and serve. 
   

MAKE AHEAD TIPS

The pecans can be made up to a day in advance and stored in an airtight container.