Vanilla Scented Delicata Squash and Asian Pear Salad



2 to 2-1/2 pounds Delicata squash

2 Asian pears

1 head radicchio cut into bite-sized pieces (okay to substitute mixed greens if desired)

1/22/3 cup candied pecans, broken into pieces

Salad Dressing

1/4 extra virgin olive oil

1/4 cup sherry wine vinegar or white balsamic vinegar

1 small shallot, finely chopped

1 teaspoon each chopped fresh oregano and thyme plus more for topping

1 teaspoon honey

1/2 teaspoon Rain’s Choice pure Vanilla Extract


Heat oven to 375 – 400 degrees.

Wash Delicata squash(es), cut into circles about 1/2-inch thick, then into half moons. Remove seeds and fibrous material, then lay on rimmed cookie sheet. Sprinkle with oil and salt.

Bake for 20 – 25 minutes, or until squash is soft and golden brown. Turn over once halfway through cooking. This can be done a day or two ahead and refrigerated. Warm before plating.

Wash, then slice Asian pears into slices about 1/3-inch thick.

Place radicchio or greens on salad plates or a platter, then squash and pear slices. Dress with salad dressing and top with candied pecan pieces.

For salad dressing, combine ingredients and whisk or shake until emulsified. Spoon over salad, then toss pecan pieces over salad.


Candied walnuts or lightly toasted pecan or walnut pieces can be substituted for candied pecans if desired.