Radicchio & Pumpkin Salad

What a pretty salad!

After seeing a table of radicchio at my local farmers market, I was inspired to make a salad with it to accompany BBQ steak we had planned for dinner that evening.

Given radicchio’s bitter flavour and crunchy texture, I added roast pumpkin, another winter crop, as its sweetness contrasted perfectly. The addition of rocket, goat cheese and roasted pecans - combined with the delicious dressing, made for a delightful salad that was very easy to prepare.

Print

With ImageWithout Image

Radicchio and Pumpkin Salad

Author: Lee Newcombe

Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour

A perfect winter salad! It is bright and cheery, looks very pretty on the table, and pairs beautifully with BBQ steak, chicken, or lamb.

Ingredients

Salad

• ½ butternut pumpkin, cut down the middle
• 1 tbsp olive oil
• 1 head radicchio, cored and sliced
• 2 cups rocket
• 75g goat cheese, crumbled
• ½ cup pecans, toasted

Dressing

• ¼ cup olive oil
• 2 tbsp white balsamic vinegar
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• Zest juice ½ lemon
• Big pinch sea salt

Instructions

1. Preheat oven to 200° C.
2. Slice the pumpkin into 1cm half moons. Lightly peel the skin off the pumpkin. Place on a lined baking tray, sprinkle generously with salt and drizzle with olive oil. Roast for 40 minutes or until caramelised and tender. Set aside to cool.
3. To make the dressing, combine all the ingredients - oil, white balsamic vinegar, maple syrup, mustard, lemon juice zest and sea salt - in a jar and shake well to combine.
4. Combine the radicchio and rocket in a bowl and mix through ½ of the dressing. Place on a serving platter. Add the roasted pumpkin and goat cheese, top with pecans, and drizzle over a little more of the dressing.
5. Serve and enjoy.