Delicata squash, radicchio, and garbanzo salad.
A healthy, vegan, and gluten-free salad packed with lots of flavors.
I had some delicata squash left and wanted to incorporate it into a salad. I love the softness of the meaty inside of the squash and have often made it this fall.
However, I wanted to give it its centerstage plate, not a side dish.
Garbanzo beans, or chickpeas, are my favorite, and I always have extra cans in my pantry. The versatile vegetable marries well with everything in your pantry and refrigerator.
I always enjoy salads with a bitter flavor. Endives, arugula, and radicchio all fall into that category, and as soon as I see them at the grocery store, I jump on them.
The crunchiness and bitterness of the radicchio blended with the delicata squash drizzled with a simple balsamic vinaigrette make this dish delicious.
In this Article
- What is Delicata squash?
- What is radicchio?
- How do you cook canned garbanzo beans?
- Here are a few helpful tips for the ingredients needed
- Equipment you will need
- Cooking tips and step-by-step to make this fantastic Delicata Squash, Radicchio, and Garbanzo Salad
- Can you make this ahead of time?
- If you enjoy this delicious delicata squash recipe, look at some of my other recipes:
- Delicata Squash, Radicchio, and Garbanzo Salad
What is Delicata squash?
Delicata squash is a winter squash with an oblong shape, striped yellow and green skin, and orange-colored skin.
It tastes close to the butternut squash and is more sought after for its edible skin. No peeling is necessary.
You can substitute the delicata squash with the following:
- Acorn squash
- Butternut squash
- Spaghettis squash
- Kabocha squash
What is radicchio?
The radicchio is a form of chicory also known as Italian radicchio, or radicchio rosso.
Rich in vitamin K and a great source of fiber.
You can enjoy it raw, as with this recipe, or soak the chopped pieces in cold water for about 10 minutes to reduce some bitterness.
Roasting, sauteing, or even grilling are other ways to enjoy radicchio.
As I have been playing with spices, cumin, paprika, and coriander give an intense flavor to the delicate squash.
Pungent, with a hint of heat that compliments the natural sweetness.
How do you cook canned garbanzo beans?
Cooking garbanzo beans is easy; you want to do so because they taste better, and you control the texture.
Please place them in a small pan, cover with water, season with salt and bring to a boil. Ensure that they are not too overcooked, or they will fall apart.
Parboiling also will allow you to infuse some flavor into it. I add garlic and a bay leaf occasionally to deepen its flavor.
Either rinsed out of a can or partially cooked, they are perfect for salad, soups, or stews.
Here are a few helpful tips for the ingredients needed
Balsamic vinegar: Gives the right amount of tartness to this salad.
Garlic: I love to grate my garlic. This technique allows the essence of the garlic to come out, and you will not have chunks to bite into when eating.
Garbanzo beans: sharing the stage in this recipe. Parboiling them removes some of the starch, and the flavor is enhanced.
Delicata squash: Should have solid and blemish-free skin. Oblong and with orange-yellow flesh.
Cumin Gives it a fresh, uplifting flavor to this roasted delicata squash.
Coriander has an extra layer of flavor that works well with all the ingredients.
Paprika Brings just a touch of heat to this dish.
Black pepper: Grind or fine is up to you.
Head of radicchio: Deep purple outer leaves with a white core.
Italian flat leaves parsley: The flat leaves give out so much flavor.
Pomegranate seeds: optional. However, they add a pleasant crisp tart taste to this delicata squash recipe.
Equipment you will need
Cooking tips and step-by-step to make this fantastic Delicata Squash, Radicchio, and Garbanzo Salad
- Two small delicatas squash will be perfect if you cannot find large delicata squash.
- Clean well. I always clean hard skin with baking powder. Cleans and removes any waxy film that may be over the skin.
- Be careful when slicing as the external skin is hard, and if your knife is not well-sharpened, it can get stuck or slip from your hands.
- Once you place the squash in the oven, start the garbanzo beans. They only take 7 to 8 minutes, and they will be less warm when the squash comes out of the oven.
- As not all ovens work the same, my timing may require adjusting. Beware of not burning them.
- Let the squash rest for a couple of minutes before placing it over the radicchio. This step will prevent the radicchio from welting.
- You can either serve it on a large serving dish or be a bit more personal, assemble 4 plates, and serve them at once.
- Remove the outer leaves of the radicchio. Core the bottom part off and quarter it. If you have a large one, you can slice it one more time or just hand cut the large leaves.
- The spices I used to have more of a “south of the border” feel. Play along and add your spices.
Have fun with this recipe and play with whichever spice you may have or wish. The holiday season is just around the corner, and this can make a perfect addition to your Thanksgiving table.
Can you make this ahead of time?
Yes, you can. The garbanzo beans can be made the day before and returned to room temperature before adding them to the salad.
The delicata squash can be prepared the same day and added to the radicchio and garbanzo at the last minute.
If you enjoy this delicious delicata squash recipe, look at some of my other recipes:
Green Acorn Squash With Honey Vinaigrette
Elote – Mexican Elote A Sublime Side Dish
Pomegranate, Acorn Squash Arugula Salad
Tian of Vegetables
Chickpeas, Cauliflower and Curry Vinaigrette
Garbanzo Bean Croquettes
Equipment and ingredients used to make this delicious recipe
Delicata Squash, Radicchio, and Garbanzo Salad
FOR THE DRESSING
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 garlic clove, grated
- salt and pepper
FOR THE SALAD
- 16 ounces garbanzo beans
- 1 large delicata squash, scrubbed well
- 2 tablespoons olive oil
- ½ teaspoon cumin
- ½ teaspoon coriander
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 1 head of radicchio, cored, quartered and leaves separate and torn if too large
- 3 scallions, white and light green part thinly sliced
- ¼ cup italian parsley, chopped
- 2 tablespoons pomegranate seeds (optional)
- Whisk the dressing ingredients in a small bowl and set aside.
- Preheat the oven to 400F.
- Cut the squash crosswise into ½-inch round slices and scoop out the seeds. Place the rings in a large bowl. Add olive oil, 1 teaspoon salt, cumin, coriander, paprika, and black pepper, and toss well.
- On a rimmed baking sheet lined with parchment paper, arrange the delicata rings, making sure that they do not overlap.
- Place the cookie sheet in the hot oven and roast until golden brown and tender, around 20 to 25 minutes, flipping them once. Remove from the oven and brush some of the dressing over the rings. Cool to lukewarm.
- While the delicata is roasting in the oven, drain the garbanzo beans and place them in a small pan, cover with water, add salt and bring to a gentle boil. About 7 to 8 minutes. Taste to ensure the garbanzo beans are tender to the bite and have the right amount of seasoning. Drain and set aside.
- In a large wide serving dish, spread the radicchio. Stir the scallions with the garbanzo beans and spoon over the radicchio. Arrange the delicata rings around the salad and sprinkle with parsley and pomegranate seeds. Drizzle with the remaining dressing.
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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Originally published on December 6, 2020. Updated on November 21, 2022.