Grilled radicchio butternut salad with dates and hazelnuts

Ingredients

• 1 pound butternut squash, peeled, halved lengthwise and seeded
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons freshly squeezed Meyer lemon juice
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 small head radicchio, quartered lengthwise, with the stems still attached
• 1/4 cup chopped roasted hazelnuts
• 1/2 cup dates, pitted and chopped
• 1/4 cup chopped fresh mint

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