Radicchio Salad with Cashew Ricotta Dressing
Radicchio Salad with Cashew Ricotta Dressing
Vibrant radicchio salad topped with roasted beets and garlic, candied walnuts, and creamy, lemony cashew ricotta dressing. An elegant, colorful side dish perfect for the holidays and beyond! Ready in 30 minutes!
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Ingredients
DRESSING
- ½ cup cashews or sub unroasted macadamia nuts
- 2 cloves garlic
- 2 tbsp lemon juice
- 1½ tbsp nutritional yeast
- ⅓ tsp salt plus more to taste
- ⅛ tsp onion powder
- water to thin
BEETS
- 1 beet thinly sliced into rounds
- 7 cloves garlic peeled + roughly chopped
- 1 tsp avocado oil if oil-free, sub maple syrup
- ⅛ tsp salt
- ⅛ tsp pepper
CANDIED WALNUTS
- ⅔ cup walnuts
- 2 tsp maple syrup
- 1½ tsp coconut sugar
- ⅛ tsp salt
- ⅙ tsp ground cinnamon
SALAD
- 1 radicchio head rinsed, dried, bottom trimmed, unpeeled, and roughly chopped
- ½ lemon juiced
- ⅛ tsp salt
- ⅛ tsp pepper
- ½ cup fresh parsley chopped
Instructions
- Heat oven to 218° and line a baking sheet with parchment paper.
- Add cashews to a small bowl and cover with very hot water. Soak for 10 minutes.½ cup cashews
- Add sliced beets and chopped garlic to the prepared baking pan and toss in a bit of oil and salt and pepper. Roast for 10-15 minutes, or until the beets are caramelized and the garlic is golden brown (being careful not to burn).1 beet, 7 cloves garlic, 1 tsp avocado oil, ⅛ tsp salt, ⅛ tsp pepper
- In the meantime, add walnuts to a skillet (we prefer cast iron) and heat over medium heat to toast for 5 minutes, stirring frequently, being careful not to burn. Then add maple syrup, coconut sugar, salt, and cinnamon and toss to combine. Turn off heat and allow to cool in the pan.⅔ cup walnuts, 2 tsp maple syrup, 1½ tsp coconut sugar, ⅛ tsp salt, ⅙ tsp ground cinnamon
- In the meantime, prepare dressing. Drain cashews and add to a small blender (we use this small spice grinder that also has a cup for blending small-batch sauces) along with other dressing ingredients.2 cloves garlic, 2 tbsp lemon juice, 1½ tbsp nutritional yeast, ⅓ tsp salt, ⅛ tsp onion powder, water
- Taste and adjust flavor as needed, adding more garlic for zing, lemon for acidity, salt to taste, or nutritional yeast for cheesiness. It should be zingy, salty, and lemony with a bit of cheesiness. It needs to be quite flavorful, so don’t be shy!
- Add radicchio to a serving bowl or platter and toss with lemon juice, salt, and pepper. Then add cashew dressing and toss to coat.1 radicchio head, ½ lemon, ⅛ tsp salt, ⅛ tsp pepper
- Top with roasted beets, garlic, and candied walnuts. Garnish with fresh parsley. Serve.½ cup fresh parsley
- Best when fresh. Store leftovers covered in the refrigerator for 2-3 days. It’s best if the candied walnuts are stored separately (2-3 weeks at room temperature). Not freezer friendly.
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Nutrition Per Serving
Serving: 1personCalories: 274kcalCarbohydrates: 20.4gProtein: 9gFat: 19.6gSaturated Fat: 2.5gPolyunsaturated Fat: 9.44gMonounsaturated Fat: 6.2gSodium: 286mgPotassium: 579mgFiber: 4gSugar: 7.1gVitamin A: 660IUVitamin C: 23.46mgCalcium: 67.4mgIron: 2.82mg
Tried this recipe?Let us know how it was!
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