Warm Radicchio Salad with Tahini Granola Clusters
A sophisticated warm salad combining wilted radicchio, brussels sprouts, and fennel with a bright apple cider vinaigrette, topped with homemade tahini granola studded with seeds and nuts. The granola adds textural contrast and nutty richness to the slightly bitter vegetables. Serve as a vegetarian main course or elegant side dish for fall and winter gatherings. This version distinguishes itself with a from-scratch granola binding that creates substantial clusters rather than loose granules.
Ingredients
- 2 tablespoon extra-virgin olive oil, for cooking
- 2 clove garlic, peeled and minced
- 1 head radicchio, chopped
- 4 cup brussels sprout leaves, loosely packedkale, chard, or spinachequalseasonal
mild winter greens
- 1 bulb fennel, trimmed and thinly sliced
- ⅝ cup Stonewall Kitchen Apple Cider Vinaigretteany apple cider vinaigrette or homemade cider vinaigretteequalneutral
basic swap
- ½ teaspoon salt, for salad
- ½ teaspoon black pepper
- 3 cup old fashioned oats, divided
- ½ cup uncooked quinoa
- ½ cup pepitas
- ½ cup hazelnuts, chopped
- ½ cup walnuts, chopped
- 1 tablespoon sesame seeds
- 1 teaspoon salt, for granola
- ¼ cup tahinialmond butter or sunflower seed butterequaldietaryadds dairy
nut-free alternative, adjust sweetness
Full guide → - ¼ cup maple syrup
- ¼ cup extra-virgin olive oil, for granola
Instructions
- 1
Preheat oven to 300 degrees. Line a rimmed baking sheet with parchment paper.
- 2
Process 1 cup oats in food processor until finely ground into flour-like powder. Transfer to large bowl.
- 3
Add remaining oats, quinoa, pepitas, hazelnuts, walnuts, sesame seeds and salt to oat flour. Stir to combine.
- 4
Whisk tahini, maple syrup and olive oil in medium bowl until blended.
- 5
Pour wet mixture over dry ingredients. Stir until all dry ingredients are evenly moistened and coated.
- 6
Transfer granola to prepared pan. Press firmly into even layer.
- 7
Bake for 40 minutes, rotating pan halfway through. Do not stir.
- 8
Cool granola completely on pan. Break into clusters. Transfer to airtight container.
- 9
Warm olive oil in large skillet over medium-high heat.
- 10
Add garlic and cook until fragrant, about 1 minute.
- 11
Add radicchio and cook, tossing constantly, until beginning to wilt, about 1-2 minutes.
- 12
Add brussels sprout leaves and fennel. Toss constantly for about 2 minutes.
- 13
Pour in vinaigrette. Sprinkle with salt and pepper. Toss until vegetables are well coated.
- 14
Remove from heat. Divide salad among serving plates.
- 15
Top each plate with tahini granola. Serve immediately.
Tips
Do not stir the granola during baking to ensure even browning and cluster formation. Resist the temptation to check it frequently.
Slice the fennel as thinly as possible to ensure it wilts properly during the quick cook time in the skillet.
Assemble plates immediately after removing the skillet from heat while vegetables are still warm and vibrant.
Good to Know
Granola keeps in airtight container at room temperature for 1-2 weeks. Cooked salad does not store well; prepare vinaigrette and vegetables separately and assemble just before serving.
Prepare granola up to 1-2 weeks ahead. Trim and slice vegetables up to 4 hours ahead and refrigerate in airtight containers. Toast garlic cloves and store separately. Assemble salad fresh to preserve texture and temperature.
Divide warm salad among plates immediately and top with granola clusters. Serve as vegetarian main course for 4 or as elegant side dish for 6-8. Pairs well with roasted proteins or grain bowls.
Common Mistakes
Stir the granola during baking to avoid uneven browning and prevent cluster formation.
Overcook vegetables by tossing them longer than stated to avoid mushy texture loss.
Top salad with granola more than 2 minutes before serving to avoid soggy clusters.
Substitutions
basic swap
nut-free alternative, adjust sweetness
Full guide →tree nut allergy
mild winter greens
FAQ
Can I make the granola without a food processor?
Yes. Pulse oats by hand using a blender in batches, or crush them finely with a rolling pin in a sealed bag. A mortar and pestle also works for small batches. The consistency should resemble flour.
What if I don't have apple cider vinaigrette on hand?
Combine 3 tablespoons apple cider vinegar, 1/4 cup olive oil, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard and salt and pepper to taste. Whisk together for a quick substitute.
How long can I keep the baked granola clusters?
Store in an airtight container at room temperature for 1-2 weeks. The granola may soften slightly over time. For extended storage, freeze in airtight container for up to 1 month.