Name: Winter Radicchio Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 200 g radicchio; 100 g roasted pumpkin or butternut squash (cubed); 1/2 tsp cinnamon; 1/2 tsp paprika; 1 tbsp olive oil; 100 g roasted chickpeas; 50 g roasted hazelnuts; 60 g goat cheese; ½ fennel head; 2 tbsp orange juice; 1 tbsp red wine vinegar; 3 tbsp olive oil; 1 tsp mustard; fennel greens (chopped); 1 tsp salt; 1/2 tsp pepper

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This is Winter Radicchio Salad is a game about contrast and balance. Bitter radicchio, sweet pumpkin, crispy chickpeas, fresh fennel, toasted hazelnuts, and creamy goat cheese. Everything tied up with a bright orange dressing.

During the winter months there is also this dilemma about salads, however, salads aren’t just a summer meal! On the contrary, there are so many winter vegetables that make such good rich and warm salads, that it would be a pity not to explore. With bold flavours this salad is a must to make when this fresh produce is in season. Sweet roasted pumpkin, bitter radicchio, crisp fennel, toasted hazelnuts, creamy goat cheese and crunchy chickpeas come together in this vibrant salad. With a bright orange dressing it truly makes this salad satisfying as it is elegant.

Ingredients for this Winter Radicchio Salad

Radicchio: chopped up radicchio leaves with their slightly bitterness and ultimate crunch are the star of this salad.
Pumpkin or Butternut Squash: with it’s sweetness it gives the perfect balance to the bitterness of the radicchio, it also gives a soft texture to the salad. Any winter squash will work in this recipe.
Spices: I add a touch of cinnamon and paprika to bring some warmth.
Chickpeas: roasting the chickpeas will add another touch of savoury hefty crunch.
Hazelnuts: ideally roast the hazelnuts before adding to the salad to add a toasty richness and crunch.
Goat Cheese: crumbled pieces will give tang and creaminess throughout the salad that ties everything together.
Fennel: thinly sliced fennel adds freshness and a light anise note that keeps this salad from feeling heavy.
Orange Dressing: an acidic yet sweet dressing to soften the bitterness the radicchio while enhancing the freshness of the fennel.

How to make this Winter Radicchio Salad?

To make this Winter Radicchio Salad, start by preheating your oven to 400°F (200°C). Coat the cubed pumpkin/butternut squash and chickpeas with the olive oil and spices. Roast on a baking sheet for 30 minutes, turning them halfway through, until they develop a nice char. In another baking sheet, roast the hazelnuts for about 10 minutes, until they have a light golden colour. Prepare the radicchio but tearing up some leaves and massaging them slightly – this helps reduce their bitterness. Slice the fennel into thin slices, and chop the fennel greens, keep the latter to the side for the dressing. When ready to serve, mix together the radicchio, roasted pumpkin, chickpeas and fennel. In a small jar, shake together your dressing ingredients, then pour over the salad and toss everything until well combined. To finish, crumble the goat cheese on top together with the hazelnuts.

How to make the dressing

This dressing is an easy one with olive oil, mustard, orange juice, red wine vinegar salt, pepper and chopped fennel greens. One thing which is essential, is to mix the dressing well! I like to dump all of my ingredients in a small container with lid and shake vigorously until the dressing looks all emulsified.

FAQs

How to store any leftovers?

If you have any leftover salad, place in an air tight container and store in the fridge for no more than 3 days. You can eat the salad as is, or else add some extra olive oil to bring it back more to life.

How to serve this winter radicchio salad?

I personally like to have a big serving of this salad with some protein on the side like chicken. However, this can also be served on its own as is or even as a side salad. It’s a great filling salad!

Ingredients

200 g radicchio
100 g roasted pumpkin or butternut squash cubed
1/2 tsp cinnamon
1/2 tsp paprika
1 tbsp olive oil
100 g roasted chickpeas
50 g roasted hazelnuts
60 g goat cheese
½ fennel head

Orange Salad Dressing

2 tbsp orange juice
1 tbsp red wine vinegar
3 tbsp olive oil
1 tsp mustard
fennel greens chopped
1 tsp salt
1/2 tsp pepper

Instructions

Preheat your oven to 400°F (200°C). Coat the cubed pumpkin/butternut squash and chickpeas with the olive oil and spices.
Roast on a baking sheet for 30 minutes, turning them halfway through, until they develop a nice char. In another baking sheet, roast the hazelnuts for about 10 minutes,until they have a light golden colour.
Prepare the radicchio but tearing up some leaves and massaging them slightly – this helps reduce their bitterness. Slice the fennel into thin slices, and chop the fennel greens, keep the latter to the side for the dressing.
When ready to serve, mix together the radicchio,roasted pumpkin, chickpeas and fennel.
In a small jar, shake together your dressing ingredients, then pour over the salad and toss everything until well combined.
To finish, crumble the goat cheese on top together with the hazelnuts.

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