Radicchio and Orange Wedge Salad
Salads are a go-to side dish to any main course, and a staple for lunch on the go. We all need a few good salad recipes in our back pocket, but for some people, mentioning the word "salad" immediately conjures up images of a very dull and unappetizing meal. Think: serving Iceberg lettuce straight from the bag. This Radicchio and Orange Wedge Salad is anything but that!
The radicchio and chopped almonds add a crunch while the orange wedges and grapes provide something juicy to sink your teeth into. The sweetness and tanginess of the orange balances the hints of spice from the radicchio. I toss everything in a Rosemary Cashew Dressing for creaminess.
This salad is filling and it has everything: A variety of textures and well-rounded flavors. It's packed enough to enjoy it on its own, but would also compliment a main course like a simple pasta dish or sandwich. Don't have much time to pull a meal together? This salad is perfect for when you need to throw something quickly together. The Rosemary Cashew Dressing can also be made ahead of time, so it's a bonus time saver!
The acidity and sweetness of the orange balances out the spiciness of the radicchio. A bright salad to enjoy during the winter or year-round!
- 1 cup radicchio, thinly chopped
- 1 cup Spring Mix Salad
- 1 cup orange, cut into wedges
- 1/2 cup green grapes, sliced in half
- 2 tbsp almonds, chopped
- 1 tbsp olive oil
- 1 tsp lemon juice
- 1/4 cup raw cashews
- 1/2 cup water
- 1/2 tsp garlic powder
- 1 tsp nutritional yeast
- 1-2 sprigs fresh rosemary
- To taste salt and pepper
- Instructions for Radicchio and Orange Wedge Salad
Wash and drain Spring Salad Mix. Wash and drain radicchio, then thinly chop. Add the Spring Salad Mix and the radicchio to a large bowl. Drizzle and toss in the Rosemary Cashew Dressing (see separate ingredients and instructions for the dressing).
If you have something else on hand or prefer a different salad mix, feel free to switch out the Spring Salad Mix with something that better suits your taste buds! Cut the orange into small wedges. Wash and dry the green grapes, then slice them in half. Roughly chop the almonds. Add the orange wedges, the sliced green grapes and the chopped almonds to the large bowl.
Add olive oil to a pan on medium heat. Add the fresh sprigs of rosemary and let it infuse into the oil for about 3 minutes. Remove the rosemary and reserve the olive oil for the next step.
In a blender, add cashews, garlic powder, nutritional yeast, rosemary-infused olive oil, water, lemon juice, and salt and pepper (to taste). Blend the ingredients until you see a smooth consistency.
This dressing can be made ahead of time. Store any unused dressing in an air tight container in the fridge for up to a few days.