Roasted Squash and Salami Salad with Tangy Daikon

A warm and textural salad that balances the sweetness of caramelized butternut squash with salty salami and a bright, pickled radish crunch.

Ingredients

• 2 cups butternut squash, peeled and cubed
• 3 oz salami, sliced into thin strips
• 1 cup daikon radish, peeled and thinly shaved
• 1/4 cup pumpkin seeds
• 2 tbsp olive oil
• 1 tbsp vinegar (apple cider or white wine vinegar)
• 1 tsp sugar
• Salt and pepper to taste

Instructions

The squash should be tender and slightly caramelized, providing a soft base for the crunchy and acidic elements.

1. Preheat oven to 400°F (200°C). Toss squash cubes with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 25–30 minutes until tender and browned at the edges.
2. While squash roasts, combine shaved daikon, vinegar, sugar, and a pinch of salt in a small bowl. Let sit for at least 10 minutes to quick-pickle.
3. In a small skillet over medium heat, fry salami strips until crispy. Transfer to a paper towel to drain.
4. In a dry pan over medium heat, toast pumpkin seeds for 3–5 minutes until they begin to pop and smell nutty.
5. In a large bowl, gently toss the warm roasted squash with the pickled daikon (including its liquid), the crispy salami, and the toasted pumpkin seeds.
6. Drizzle with the remaining 1 tbsp olive oil and season with additional black pepper to taste.

Serve warm to enjoy the contrast between the hot squash and the chilled, tangy radish.