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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!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 (Servings)
Calories: 274 kcal
Course:
Side Dish
Cuisine:
Vegan
Ingredients
DRESSING
- 1/2 cup raw cashews, soaked in hot water for 10 minutes (or sub unroasted macadamia nuts)
- 2 cloves garlic
- 2 Tbsp lemon juice
- 1 ½ Tbsp nutritional yeast
- 1/3 tsp sea salt, plus more to taste
- 1 dash onion powder (optional)
- water to thin
BEETS
- 1 medium beet, thinly sliced into rounds
- 7 cloves garlic, peeled + roughly chopped
- 1 tsp avocado oil (if oil-free, sub maple syrup)
- 1 healthy pinch each sea salt and black pepper
CANDIED WALNUTS
- 2/3 cup raw walnuts
- 2 tsp maple syrup
- 1 ½ tsp coconut sugar
- 1 pinch sea salt
- 1 dash ground cinnamon
SALAD
- 1 head radicchio, rinsed, dried, bottom trimmed, unpeeled, and roughly chopped (~6 cups as recipe is written)
- 1/2 medium lemon, juiced
- 1 healthy pinch each sea salt and black pepper
- 1/2 cup chopped fresh parsley
Instructions
- Heat oven to 425 degrees F (218 C) and line a baking sheet with parchment paper.
- Add cashews to a small bowl and cover with very hot water. Soak for 10 minutes.
- 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).
- 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.
- 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.
- 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.
- Top with roasted beets, garlic, and candied walnuts. Garnish with fresh parsley. Serve.
- 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.
Cup of Yum
Notes
- *Nutrition information is a rough estimate calculated with avocado oil and without optional ingredients.*Prep time does not reflect additional prepping that takes place while roasting beets and cooking walnuts. It all happens in about 30 minutes.*Recipe adapted from my dear friend, Barrett.*Cashew ricotta adapted from Simple Veganista.
Nutrition Information
Serving
1serving
Calories
274
(14%)
Carbohydrates
20.4g
(7%)
Protein
9g
(18%)
Fat
19.6g
(30%)
Saturated Fat
2.5g
(13%)
Polyunsaturated Fat
9.44g
Monounsaturated Fat
6.2g
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
286mg
(12%)
Potassium
579mg
(17%)
Fiber
4g
(16%)
Sugar
7.1g
(14%)
Vitamin A
660IU
(13%)
Vitamin C
23.46mg
(26%)
Calcium
67.4mg
(7%)
Iron
2.82mg
(16%)
Nutrition Facts
Serving: 4(Servings)
Amount Per Serving
Calories 274
% Daily Value*
Serving | 1serving | |
Calories | 274 | 14% |
Carbohydrates | 20.4g | 7% |
Protein | 9g | 18% |
Fat | 19.6g | 30% |
Saturated Fat | 2.5g | 13% |
Polyunsaturated Fat | 9.44g | 56% |
Monounsaturated Fat | 6.2g | 31% |
Trans Fat | 0g | 0% |
Cholesterol | 0mg | 0% |
Sodium | 286mg | 12% |
Potassium | 579mg | 12% |
Fiber | 4g | 16% |
Sugar | 7.1g | 14% |
Vitamin A | 660IU | 13% |
Vitamin C | 23.46mg | 26% |
Calcium | 67.4mg | 7% |
Iron | 2.82mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.