There are a lot of harvest salad recipes out there but this Radicchio and Fennel Harvest Salad with Maple Mustard Dressing is the best one. It uses some of my favorite fall seasonal produce like delicata squash, radicchio, fennel and celery with results in the most delicious combination of flavors and textures.
Enjoy this salad with your favorite protein for a fresh and delicious fall meal that is loaded with fiber and gut healthy ingredients.
If you're a salad lover like my you need to try my steak and snap pea salad, roasted broccoli salad or my crispy smashed potato salad.
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Why you'll love this no lettuce fall salad
- Packed with seasonal produce: Delicata squash, radicchio, and fennel come together to create a delicious salad that highlights the best of fall produce.
- Rich in fiber: Chickpeas, squash, and fresh vegetables provide plenty of fiber to support gut health and keep you satisfied.
- Full of flavor and texture: Sweet roasted squash, crispy chickpeas, crunchy vegetables, and a tangy maple vinaigrette make every bite delicious.
- Perfect for meal prep: The ingredients can be prepared ahead of time and assembled when you're ready to enjoy.
Ingredients
- Delicata squash
- Chickpeas
- Olive oil
- Salt
- Black pepper
- Dried sage
- Dried thyme
- Garlic powder
- Onion powder
- Radicchio
- Fennel
- Celery
- Pumpkin seeds
- Chives
- Olive oil
- Apple cider vinegar
- Garlic
- Maple syrup
- Mustard
- Salt
- Black pepper
- Dried thyme
See the recipe card for full information on ingredients and quantities.
Substitutions
- Pumpkin Seeds: any nut or seed works.
- Maple Syrup: Honey also works here.
- Apple Cider Vinegar: Lemon or any culinary vinegar works well.
- Delicata Squash: Sweet potato would also be yummy.
- Celery: carrots would also work well.
Step-by-Step Instructions
Bake: Season squash and chickpeas and bake.
Make dressing: Whisk all dressing ingredients until smooth.
Assemble: Toss together all salad ingredients with the dressing and enjoy!
Storage instructions
Store leftovers in an airtight container in the fridge for up to 5 days.
Recipe Pro-Tips
Use a mandoline to slice the celery and fennel. This ensure they will be both evenly and finely sliced and it is also much easier than chopping!
Make sure the chickpeas are patted dry before roasting so they get extra crispy.
Recipe FAQS
Yes, this salad does not get soggy or slimy as it has no lettuce.
This salad pairs well with almost any protein. I have had it with steak, eggs, salmon and chicken - all were delicious!
Yes this salad is naturally gluten free.
Other salads to try
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Radicchio and Fennel Harvest Salad with Maple Mustard Dressing
Equipment
Ingredients
Roasted Ingredients
- 1 delicata squash - seeded and finely sliced
- 1 can chickpeas - drained and patted dry
- 2 tablespoons olive oil
- 1-1.5 teaspoons salt
- ¼ teaspoon black pepper
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon dried onion powder
Salad
- 1 small head radicchio - finely sliced about 4 cups of radicchio
- 1 small bulb fennel - finely sliced about 2 cups of fennel
- 3-4 stalks celery - finely sliced about 1.5 cups celery
- ½ cup pumpkin seeds
- ½ cup finely sliced chives
Dressing
- ⅓ cup olive oil
- ¼ cup apple cider vinegar
- 1 clove minced or pressed garlic
- 2 tablespoons maple syrup
- 2 teaspoons mustard
- ½-1 teaspoon salt adjust to your saltiness preference
- ¼ teaspoon black pepper
- 1 teaspoon dried thyme
Instructions
- Preheat oven to 425 degrees.
- Add squash and chickpeas to a sheet pan lined with parchment paper. Toss with oil and seasonings under the roasted ingredients section. Bake for 30-35 minutes, until squash is tender and chickpeas are crisp.Chickpeas will continue to crisp up as they cool.
- Add all dressing ingredients to a bowl and mix together until smooth.
- Add all salad ingredients to a bowl along with the chickpeas and squash. Toss together with dressing, serve and enjoy.
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