Butternut, Chicory, & Mizuna Salad

raw butternut salad with endive

What is the most underrated food of the holidays? Salad. With all the indulgent food being passed around and piled high on plates, salads are the perfect counterpoint. They’re palate cleansing and offer a nice resting place during a big holiday meal. Ours is also vegan and dairy-free, so it will make everyone happy. We love fall and winter salads made with chicories like endive and radicchio. Chicories are closely related to lettuces, but are heartier and a tad bitter. Make the pistachios a few days in advance so they don’t take up precious oven space on the big day. You can store the nuts in an airtight container at room temperature for up to five days.

Serves 6-8

  • 34cup raw shelled pistachio nuts
  • 1tablespoon maple syrup
  • 1teaspoon mustard seed
  • 14teaspoon flakey sea salt
  • 8ounces butternut squash, peeled
  • 4teaspoons white wine vinegar
  • 34teaspoon fine sea salt
  • 1teaspoon Dijon mustard
  • 1tablespoon hazelnut oil or extra virgin olive oil
  • 1small endive, cut in thin strips
  • 1small head radicchio or Treviso, cut in thin strips
  • 2cups mizuna
  • 1cup mustard or radish sprouts
  • fresh pepper, to taste
  • Heat the oven to 350 degrees. Toss pistachios in maple syrup and mustard seed. Spread pistachios in a single layer on a parchment-lined sheet tray. Sprinkle with flakey sea salt. Bake for 10 minutes, until the nuts are toasted. Let cool completely, break nuts apart if they are stuck together, set aside.
  • 2
  • Use a mandolin or very sharp knife to slice the butternut squash into paper-thin slices. Cut these slices into thin matchsticks. Place in medium bowl. Toss very thoroughly with 1 tablespoon of the vinegar and 12 teaspoon of the fine sea salt, set aside for at least 15 minutes.
  • 3
  • In the bottom of a serving bowl, whisk the mustard and remaining vinegar together until well combined. Whisk in remaining sea salt. Slowly drizzle in the oil, whisking constantly until the mixture is emulsified.
  • 4
  • Place the endive, radicchio, and mizuna on top of the dressing, add the butternut squash. Toss to thoroughly coat with the dressing. Sprinkle with sprouts and pistachios.