Step 1

Heat oven to 425°F, with rack at center

Step 2

Toast bread while you prep the tomatoes by arranging on foil- and parchment-lined baking sheet

Step 3

Spray tomatoes with oil and season with salt, pepper and thyme

Step 4

Transfer lightly golden toasted bread to bowl and add tomatoes to oven, raise heat to 450°F and slump and brown tomatoes, 15 minutes

Step 5

Listicle: Rachael Ray 14-Inch Frying Pan with Helper Handle Heat 2 tablespoons olive oil in large nonstick skillet over medium-high heat and cook squash 8 minutes until lightly brown, seasoning with salt, pepper and nutmeg

Step 6

Add onions and radicchio and season with sumac or paprika, salt and pepper, then toss 4 to 5 minutes more until tender crisp and edges are charred

Step 7

Meanwhile, combine garlic, vinegar and salt and pepper in a bowl and let sit a few minutes

Step 8

Whisk in molasses, orange zest and juice, honey or agave and remaining EVOO

Step 9

Pour cooked squash and Treviso over bread, add tomatoes, herbs, seeds, nuts and dressing

Step 10

Lastly, heat a small nonstick pan with a little cooking spray, add cheese and brown, 1 to 2 minutes on each side

Step 11

Remove, dice and top salad

Step 12

Toss salad for at least a minute and serve