Peel the butternut squash and cut into ½ inch sized cubes, place on a baking sheet, drizzle with 1 tbsp olive oil and salt & pepper and place in the oven to bake for 30-35 minutes. Keep an eye on the squash and flip them once they begin to brown.
Cut the cauliflower into chunks and place in a food processor or hand held blender. The cauliflower will break into little bits within 10 seconds, continue blending until it has all broken down to the same size and should resemble couscous. Depending on the size of your machine you may need to do this in batches.
Place the cauliflower couscous in a bowl along with the chopped radicchio, dried cherries, parsley and butternut squash.
For the dressing, combine all of the dressing ingredients listed above and blend.
Toss the salad with the dressing and serve.
* to make this recipe vegan, substitute the egg yolk with 2 tablespoons of full fat coconut milk