Delicata Squash, Radicchio, and Garbanzo Salad

  • 40 mins total
  • 15 mins prep
  • 25 mins cook
  • serves 4 people

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Delicata squash, radicchio, and garbanzo salad.

A healthy, vegan, and gluten-free salad that is packed with lots of flavors.

I had some delicata squash left and wanted to incorporate it in a salad. I love the gentle softness of the meaty inside of the squash and have made it often this fall. However, I wanted to give it its own plate and not a side dish.

Garbanzo beans are my favorite and I always have extra cans. The versatile vegetable that marries with everything in your pantry and refrigerator.

I always enjoy salads with a bitter flavor. Endives, arugula, 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 simply delicious.

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.

As I have been playing with spices, cumin, paprika, and coriander all give an intense flavor to the delicate squash. Pungent, a hint of heat that compliments the natural sweetness.


  • If you cannot found a large delicata squash, two small ones will be perfect.
  • 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 cool by the time the squash is coming 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 a couple of minutes before placing it over the radicchio so it will not welt it.
  • You can either serve it on a large serving dish or be a bit more personal, assemble 4 dishes, and serve them at once.
  • Remove 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 selection of spices used by me has more of a “south of the border” feel to it. Play along and add your own spices.

Have fun with this recipe and play with whichever spice you may have or you may wish.

Giangi's Kitchen Signature


Nutrition Facts
Delicata Squash, Radicchio, and Garbanzo Salad
Amount Per Serving
Calories 401 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 3g19%
Sodium 19mg1%
Potassium 810mg23%
Carbohydrates 45g15%
Fiber 11g46%
Sugar 10g11%
Protein 12g24%
Vitamin A 2231IU45%
Vitamin C 23mg28%
Calcium 99mg10%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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Delicata Squash, Radicchio, and Garbanzo Salad

  • 40 mins total
  • 15 mins prep
  • 25 mins cook
  • serves 4 people


Original recipe yields 4 servings

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  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 small garlic clove, grated
  • salt and pepper
  • 1 16-ounces can of garbanzo beans
  • 1 large (2 small one) delicata squash, scrubbed well
  • salt
  • 2 tablespoons olive oil
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • 1 teaspoon paprika
  • ½ teaspoon black pepper
  • 1 large head of radicchio, cored, quartered and leaves separate and torn if too large
  • 3 scallions, white and light green part thinly sliced
  • ¼ cup chopped Italian parsley
  • 2 tablespoons pomegranate seeds (optional)


  1. Whisk the dressing ingredients in a small bowl and set aside.

  2. Preheat the oven to 400F.

  3. Cut the squash crosswise in ½-inch rounds 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. In 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 once. Remove from the oven and brush some of the dressing over the rings. Cool to lukewarm.

  4. 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 make sure the garbanzo beans are tender to the bite and have the right amount of seasoning. Drain and set aside.

  5. 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.


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