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