November 22nd, 2024
Recipes
Radicchio Salad with Peanut Sauce
Valentina P
- Difficulty
•
- Time 40"
Radicchio Salad with Peanut Sauce! Roasted sweet potatoes, bitter radicchio, dates, and a creamy peanut sauce over everything. Super versatile and loaded with sweet-salty flavor.
How To MakeDiet Type: Classic
Shopping List
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For the Salad
- 1 large sweet potato (or 1/2 medium head cauliflower)
- 1 cup chopped radicchio (Note 1)
- 1/4 cup dried dates or apricots, chopped
- 1/4 cup salted peanuts (or cashews)
- avocado oil, for roasting
- cilantro, to taste For the Peanut Sauce
- 2 tablespoons peanut butter (or cashew butter)
- 1 1/2 tablespoons rice vinegar
- 1 tablespoon honey (or maple syrup)
- 1 tablespoon avocado oil
- 1 teaspoon sriracha
Instructions
- Step 1: Preheat the oven to 375 degrees Fahrenheit.
- Step 2: Peel and dice the sweet potatoes into bite-sized pieces. Toss with a little splash of oil and season with salt and pepper. Spread the potatoes a lined baking sheet and roast for 30 minutes, or until fork-tender. Stir the potatoes halfway through the cooking time. Note: For the cauliflower option, chop the cauliflower into large florets and roast for the same amount of time.
- Step 3: Meanwhile, stir together all the peanut sauce ingredients in a small bowl or jar. It should be thick, but pourable. Add a small spoonful of water if needed to loosen.
- Step 4: Place the cooked sweet potatoes, radicchio, dates or apricots, peanuts, and some cilantro in a mixing bowl. Add some peanut sauce and toss together.
- Serve: Enjoy with any extra peanut sauce on the side.
Recipe Notes
Note 1: For a less bitter option, try arugula instead. Note 2: To make this salad nut-free, use sunflower butter or tahini instead of peanut butter in the sauce and use pumpkin seeds instead of the chopped nuts.
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recipe
Radicchio Salad with Peanut Sauce
PT40M 1 large sweet potato (or 1/2 medium head cauliflower) 1 cup chopped radicchio (Note 1) 1/4 cup dried dates or apricots, chopped 1/4 cup salted peanuts (or cashews) avocado oil, for roasting cilantro, to taste 2 tablespoons peanut butter (or cashew butter) 1 1/2 tablespoons rice vinegar 1 tablespoon honey (or maple syrup) 1 tablespoon avocado oil 1 teaspoon sriracha Gluten Free Paleo Vegan 3 Servings
Ingredients:
