Winter Radicchio Salad
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.
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.