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Roasted Sweet Potato, Fennel & Radicchio Salad
This winter salad balances sweet, earthy roasted veg with crisp fennel and bitter burgundy radicchio. It’s hearty enough for lunch but also works brilliantly on the side of something warm and comforting – we love it with our pumpkin and spinach lasagne.
👥 4 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 45 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●whisk
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 180°C fan / 400°F. Place the sweet potatoes and mushrooms on a large baking tray, drizzle with olive oil and season with salt. Roast for 30–⏱️ 35 minutes, stirring halfway, until tender and golden, adding the pine nuts and pumpkin seeds for the last 5–⏱️ 10 minutes.
2
With 5–⏱️ 10 minutes left of cooking time, remove the tray from the oven, add the pine nuts and pumpkin seeds, then return to roast until everything is golden.
3
To make the dressing, whisk together all the dressing ingredients with a generous pinch of salt in a small jar. Taste and adjust the sweetness and seasoning as needed.
4
Let the roasted veg cool slightly, then transfer to a large salad bowl and toss everything with the fennel, radicchio and dressing. Season to taste and serve straightaway.
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