Radicchio Salad with Cashew Ricotta and Candied Walnuts
A vibrant bitter green salad featuring roasted beets, homemade cashew ricotta dressing, and sweet candied walnuts. The creamy vegan dressing balances radicchio's natural bitterness while roasted garlic and beets add earthy sweetness. Perfect for dinner parties or as a sophisticated side dish. The contrasting textures and flavors create an elegant salad that works well alongside hearty mains or as a light meal with crusty bread.
Ingredients
- ½ cup raw cashews, soaked in hot water for 10 minutes
- 2 cloves garlic
- 2 Tbsp lemon juice
- 1 ½ Tbsp nutritional yeast
- ⅓ tsp sea salt, plus more to taste
- 1 dash onion powder(optional)
- water, to thin
- 1 medium beet, thinly sliced into rounds
- 7 cloves garlic, peeled and roughly chopped
- 1 tsp avocado oil
- 1 pinch sea salt
- 1 pinch black pepper
- ⅝ cup raw walnuts
- 2 tsp maple syrup
- 1 ½ tsp coconut sugar
- 1 pinch sea salt
- 1 dash ground cinnamon
- 1 head radicchio, rinsed, dried, bottom trimmed, unpeeled, and roughly chopped
- ½ medium lemon, juiced
- ½ cup fresh parsley, chopped
Instructions
- 1
Heat oven to 425 degrees F and line baking sheet with parchment paper
- 2
Add cashews to small bowl and cover with very hot water, soak for 10 minutes
- 3
Add sliced beets and chopped garlic to prepared baking pan, toss with oil, salt and pepper, roast for 10-15 minutes until beets are caramelized and garlic is golden brown
- 4
Add walnuts to skillet and heat over medium heat to toast for 5 minutes, stirring frequently
- 5
Add maple syrup, coconut sugar, salt and cinnamon to walnuts, toss to combine, turn off heat and allow to cool in pan
- 6
Drain cashews and add to small blender along with other dressing ingredients
- 7
Taste and adjust dressing flavor as needed, adding more garlic, lemon, salt or nutritional yeast
- 8
Add radicchio to serving bowl, toss with lemon juice, salt and pepper
- 9
Add cashew dressing and toss to coat
- 10
Top with roasted beets, garlic and candied walnuts, garnish with fresh parsley and serve
Tips
Soak cashews in very hot water for creamier dressing texture, or use overnight soaking with cold water for advance prep.
Store candied walnuts separately from salad to maintain their crispy texture for up to 2-3 weeks at room temperature.
Make dressing bold and flavorful since radicchio's bitterness requires a strong, tangy counterpoint to balance the salad.
Good to Know
Store leftovers covered in refrigerator for 2-3 days. Candied walnuts store separately at room temperature for 2-3 weeks.
Cashew dressing and candied walnuts can be made 1-2 days ahead and stored separately.
Best when fresh, serve immediately after assembly.
Common Mistakes
Don't burn garlic during roasting - watch carefully in final minutes.
Make dressing bold and flavorful to balance radicchio's bitterness.
Store candied walnuts separately to maintain crispness.
Substitutions
Vegan Options
General Alternatives
FAQ
Can I make this salad ahead of time?
The dressing and candied walnuts can be made 1-2 days ahead, but assemble the salad just before serving to prevent wilting and maintain texture.
What if I don't have nutritional yeast?
You can substitute with grated parmesan cheese for a non-vegan version, or simply omit it and add extra lemon juice and salt for flavor.
How long do the candied walnuts keep?
Store candied walnuts separately in an airtight container at room temperature for up to 2-3 weeks for best crispness.