Saladsdeliciouslyella
Delica Pumpkin & Radicchio Salad with Toasted Seeds
Looking for an autumnal salad to impress your guests? This colourful salad is bursting with creamy pumpkin, bitter radicchio and a rich roasted garlic yoghurt. We love batch cooking the crunchy seeds and adding them to other dishes, or even having them as an on-the-go snack.
👥 4 Servings⏱️ Prep & Cook: 55 min🔥 Cook: 55 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat the oven to 180°C fan / 400°F. On a large baking tray, toss together the pumpkin, red onion, garlic, olive oil and a pinch of salt; spread out into a single layer. Roast for 40–⏱️ 45 minutes until tender and golden; set aside to cool.
2
To make the crunchy seeds, line a baking tray with baking parchment; add the hazelnuts, pumpkin seeds, rosemary, chilli flakes (if using), maple syrup, tamari, olive oil and toss together. Place the tray in the oven and cook for 10–⏱️ 12 minutes until golden; set aside.
3
Whisk together all of the dressing ingredients in a small bowl; season to taste.
4
Once the vegetables are cooked, squeeze the garlic cloves into a bowl and whisk together with the coconut yoghurt, lemon zest and juice; season generously. Transfer to a large serving platter and spread out into a circle.
coconut yoghurt1lemon0.5
5
Drizzle the dressing over the roasted vegetables, and toss together with the radicchio and crunchy seeds. Pile the salad on top of the garlic yoghurt, season with salt and scatter over some Aleppo pepper (if using).
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