Radicchio and Fennel Harvest Salad with Maple Mustard Dressing
This Radicchio and Fennel Harvest Salad with Maple Mustard Dressing is a delicious and fiber packed salad for fall.
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.
Notes
This makes about 4-5 servings, depending on how big of a serving you want.
This salad goes well with any protein. I have served with with everything from steak to eggs to salmon.
Nutrition
Calories: 379kcalCarbohydrates: 33gProtein: 9gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.004gSodium: 1028mgPotassium: 904mgFiber: 8gSugar: 9gVitamin A: 1625IUVitamin C: 23mgCalcium: 124mgIron: 4mg
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