What can you use instead of radicchio?

Name: Pasta Salad with Roasted Squash and Leeks
Prep time: 20 min
Cook time: 25 min
Yield: 4 to 6 servings
Cuisine: Québécoise
Ingredients: 4 cups (1 L) finely diced squash; 2 leeks, thinly sliced; 1/4 cup (60 ml) olive oil; 1 teaspoon (5 ml) paprika; 1/2 teaspoon (2.5 ml) smoked paprika; 1/2 teaspoon (2.5 ml) ground coriander; 1/2 teaspoon (2.5 ml) cinnamon; 2 garlic cloves, minced; 3/4 teaspoon (3.75 ml) salt; Pepper, to taste; 1/3 cup (80 ml) olive oil; Zest of 1 lemon, well washed; 1/4 cup (60 ml) lemon juice; 1 tablespoon (15 ml) white wine vinegar; 1 tablespoon (15 ml) honey; 1 tablespoons (15 ml) harissa; 3/4 teaspoon (3.75 ml) salt; 400 g cooked short pasta of your choice; 1/3 cup (80 ml) pomegranate seeds; 2 cups (500 ml) coarsely chopped radicchio; 1/2 cup (125 ml) coarsely chopped fresh parsley

Main dishes , Pasta and rice , Salads

Pasta Salad with Roasted Squash and Leeks

A few months ago, I discovered a passion for leeks. I’d even eat it for lunch! So I had no choice but to include them in this winter pasta salad, which is absolutely divine. Roasted squash and leeks, pomegranate, radicchio and lemon and harissa dressing create a crazy mix of flavours! This recipe may take a little longer to prepare than my usual fare, but it’s well worth it! It would also be delicious with chicken to make a complete meal.

Servings: 4 to 6
Preparation time: 20 minutes
Cooking time: 25 minutes

See the recipe

Frequently asked questions

The radicchio adds a slight bitterness to this salad. You can replace it with arugula, which is slightly less bitter, or with kale or romaine lettuce.

Ingredients

Roasted Squash and Leeks

4 cups (1 L) finely diced squash
2 leeks, thinly sliced
1/4 cup (60 ml) olive oil
1 teaspoon (5 ml) paprika
1/2 teaspoon (2.5 ml) smoked paprika
1/2 teaspoon (2.5 ml) ground coriander
1/2 teaspoon (2.5 ml) cinnamon
2 garlic cloves, minced
3/4 teaspoon (3.75 ml) salt
Pepper, to taste

Lemon and Harissa Dressing

1/3 cup (80 ml) olive oil
Zest of 1 lemon, well washed
1/4 cup (60 ml) lemon juice
1 tablespoon (15 ml) white wine vinegar
1 tablespoon (15 ml) honey
1 tablespoons (15 ml) harissa
3/4 teaspoon (3.75 ml) salt

Pasta Salad

400 g cooked short pasta of your choice
1/3 cup (80 ml) pomegranate seeds
2 cups (500 ml) coarsely chopped radicchio
1/2 cup (125 ml) coarsely chopped fresh parsley

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Preparation

Roasted Squash and Leeks

Preheat oven to 375°F and place rack in center. Line a baking sheet with parchment paper.
In a large bowl, combine all the ingredients for the squash and roasted leeks. Transfer to baking sheet and bake for 20 to 25 minutes, or until squash is tender. Finish with 2 minutes of broiling.

Lemon and Harissa Dressing

In a bowl, combine all dressing ingredients.

Pasta Salad

In a large bowl, combine all pasta salad ingredients with the roasted squash and leeks and dressing.