Radicchio Salad Recipe
Bitter radicchio pairs well with sweet apples and buttery hazelnuts in this super simple fall vegetable salad.
Servings: 4 servings
Calories: 341kcal
Ingredients
- 1 head radicchio (sliced thin)
- 1 cup microgreens
- 1 medium apple (sliced thin)
- ½ cup chopped hazelnuts (toasted)
- 1 cup pomegranate arils (from about 1 pomegranate)
- 2 ounces gorgonzola cheese (crumbled)
- coarse sea salt for serving
- ground black pepper for serving
- extra virgin olive oil for serving
- red wine vinegar for serving
Instructions
- Toss the radicchio and micgrogreens together in a large salad bowl, and then add the apples, hazelnuts, pomegranate arils, and gorgonzola cheese.
- Sprinkle with salt and pepper, and then drizzle with olive oil and vinegar. Let the salad rest about 5 minutes so that the vegetables soften just a touch, and then serve.
Nutrition
Calories: 341kcal | Carbohydrates: 20g | Protein: 7g | Fat: 27g | Saturated Fat: 5g | Cholesterol: 11mg | Sodium: 216mg | Potassium: 495mg | Fiber: 5g | Sugar: 11g | Vitamin A: 164IU | Vitamin C: 13mg | Calcium: 115mg | Iron: 1mg
