Squash and Radicchio Salad With Pecans from the Bon Appétit Thanksgiving issue. I made it as written to the best of my ability, given that I couldn’t find honeynut squash or Asian pears anywhere (I substituted red kuri squash and Roxbury russet apple). The vinaigrette was great, and the squash, apple, pecan, and cheese went really well together, but I did find the radicchio overpowering. I know it looks striking, but it’s just not that good all by itself. Next time I’ll make it half and half with Tuscan kale or something.