Food Recipes This Grilled Honeynut Squash Salad Is a Fall Favorite Be the first to rate & review! Drop everything to make this stunning fall salad with tender squash and a dressing bursting with umami. By Sarah Karnasiewicz Sarah Karnasiewicz Sarah Karnasiewicz is a freelance writer and photographer and was the Digital Food Director for Real Simple for two years. She was also a senior editor for Saveur Magazine. Her contributions include articles for the Wall Street Journal, Vogue, Every Day with Rachel Ray, Epicurious, Food Network, and many more. Highlights: * Was a deputy editor for Salon.com * Wrote Fiji Water's global travel guide, Earth's Finest City Guide * Was a copywriter for Williams Sonoma * Won a James Beard Award for Wine, Spirits, Beverages Real Simple's Editorial Guidelines Published on September 22, 2023 Rate PRINT Share Trending Videos Close this video player Photo: Christopher Testani Prep Time: 30 mins Total Time: 30 mins Servings: 4 servings Jump to Nutrition Facts Once the seasons shift, it’s time to move from your summer go-to salad to your fall favorite. This squash salad recipe features honeynut squash, which is butternut’s sweeter, smaller cousin. It’s a festive and celebratory salad that’s a great pick for either a dinner party or a weeknight dinner. A punchy miso-and-spicy brown mustard dressing works double duty as a marinade that coats the squash and napa cabbage before both hit the grill or grill pan. The result is a subtly smoky salad with a pop of sweetness that’s also assertive from the umami-rich dressing and radicchio, plus a hit of freshness from a sprinkling of mint. Reach for white miso for this salad, the mildest miso of the bunch. Yellow and red miso are two other types of miso usually found at supermarkets and are stronger and saltier in flavor. 53 Delicious Squash Recipes to Cook in Any Season Ingredients 3 Tbsp apple cider vinegar 3 Tbsp white miso 2 Tbsp pure maple syrup 1 Tbsp spicy brown mustard 1 clove garlic, finely grated 1/3 cup olive oil, plus more for cabbage 1 1/2 lb honeynut or red kuri squash (about 2 honeynut or 1 red kuri) trimmed, halved, seeded and sliced length-wise into 1/2-inch wedges 1/2 napa cabbage, trimmed and halved through the center into 2 large wedges Kosher salt Freshly ground black pepper 1 5-oz. head radicchio, trimmed, leaves torn into bite-size pieces Roasted salted pepitas, for topping (optional) Fresh mint leaves, for topping (optional) Directions Whisk vinegar, miso, syrup, mustard, and garlic in a small bowl. Add oil in a slow stream, whisking until emulsified. Preheat grill or a grill pan to medium (350°F to 400°F). Toss squash with 2 tablespoons dressing in a large bowl. Place cabbage on a baking sheet. Brush both sides with dressing and lightly drizzle with oil. Season squash and cabbage generously with salt and pepper. Place cabbage and squash on grill in an even layer, flat edges down. Grill, covered, for 8 minutes, turning cabbage over once so all sides are charred at edges. Transfer cabbage to a cutting board. Turn squash and continue grilling, covered, until charred and fork-tender, about 8 minutes. Coarsely chop cabbage into large pieces, discarding core. Place in a large bowl or on a platter along with radicchio leaves and 2 tablespoons dressing. Toss well and season with salt and pepper. Arrange grilled squash wedges on top of greens. Just before serving, lightly drizzle with remaining dressing and top with pepitas and mint, if using. Nutrition Facts (per serving) 265 Calories 20g Fat 19g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 265 % Daily Value * Total Fat 20g 25% Saturated Fat 3g 14% Cholesterol 0mg 0% Sodium 610mg 27% Total Carbohydrate 19g 7% Dietary Fiber 3g 11% Total Sugars 11g Protein 4g 9% Vitamin C 23mg 26% Calcium 73mg 6% Iron 2mg 8% Potassium 494mg 11% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. Rate It Print