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FreistyleRecipes · Travel · Slow Living

Radicchio salad with oven roasted vegetables

Prep: 30 minCook: 30 minTotal: 60 minServings: 4 servings

Ingredients

  • 1 pumpkin/squash (small) (optional: sweet potato)
  • 3 shallots
  • 2 Tbsp walnuts
  • 150 g chickpeas
  • fresh thyme
  • 2-3 Tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp paprika powder
  • 1/2 tsp garlic powder
  • 1 tsp maple syrup
  • 1 head Radicchio
  • 100 g grapes
  • 100 g vegan feta

Dressing:

  • 3 Tbsp balsamic vinegar
  • 2 Tbsp olive oil
  • 1 tsp maple syrup
  • 1 tsp mustard
  • Juice of 1/2 orange
  • salt & pepper

Instructions

  1. Heat the oven to 200 degrees
  2. Wash the pumpkin, peel it depending on the variety and cut it into wedges (the seeds can, but do not have to be removed)
  3. Place on a baking sheet, drain the chickpeas and add them as well
  4. Cut the shallots into wedges and place on the tray with the walnuts
  5. Mix with the oil and spices and bake for about 30-40 minutes until everything is crispy
  6. Wash the radiccho and cut it into small pieces - as big as you want - arrange on a plate
  7. For the dressing, mix all the ingredients in a small glass and shake vigorously until everything is well mixed
  8. Spread the oven vegetables on the radiccho, drizzle with the dressing
  9. Halve the grapes, crumble the feta with your hands and spread both on the salad
  10. Fresh baguette or bread tastes good with it

Notes

tip from my kitchen: feel free to cut the radicchio finely – it spreads the bitterness more evenly and lets the grapes, walnuts and feta balance it beautifully. if it still tastes too sharp, soak the cut leaves briefly in cold water. for the oven vegetables it pays off to toss the pumpkin with a little maple syrup so it caramelizes nicely. shake the dressing vigorously in a jar so it emulsifies into a creamy consistency. the salad tastes best served lukewarm.

Source: frei-style.com/radicchio-salad-with-oven-roasted-vegetables