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–+ servings
Radicchio salad with blue cheese and honey cinnamon walnuts, styled against a blue backdrop

Radicchio salad with blue cheese and honey cinnamon walnuts

A delicious radicchio salad with the option to add roasted pumpkin and smoky chickpeas
*This recipe uses Australian cups and measures. Use gram and ml for international accuracy.
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Prep Time 15 minutes
Cook Time 15 minutes
Course Salad
Cuisine Food Intolerance Friendly
Servings 4 people as a side

Ingredients
  

For the vinaigrette:

  • 50-60ml (2 1/2 -3 tbsp)* olive oil (see notes)
  • 20ml (1 tbsp)* vinegar (sherry, red wine or pomegranate)
  • 20ml (1 tbsp)* honey or maple syrup
  • 15-20ml (3-4 tsp) Dijon mustard, to taste
  • Seasoning, to taste

For the honey cinnamon walnuts

  • 5ml (1 tsp) olive oil
  • 1 tbsp honey
  • 1 tsp cinnamon
  • 1 cup (120g) walnuts
  • Sea salt flakes, to finish

For the salad:

  • 1 extra large head (or two medium) of radicchio, chopped
  • 100-200g blue cheese (see notes for alternatives)

For the optional extras:

  • 1 batch smoky chickpeas (recipe is in the notes)
  • 1 batch cinnamon roasted pumpkin (recipe is in the notes)
  • 1-2 tsp toasted fennel seeds (optional)
  • 1 bunch of flat leaf parsley, chopped

Instructions
 

To make the vinaigrette:

  • Combine all the ingredients for the vinaigrette in a small jar with a secure lid. Shake until emulsified (this only takes a few shakes thanks to the mustard). Set aside.

To make the honey cinnamon walnuts:

  • Place a frypan over a medium heat. Add the oil, honey and cinnamon, followed by the walnuts. Use a spatula to move the nuts around the pan until they're all coated and there's not much liquid left in the oven, about 2 minutes. Transfer to a lined baking tray to cool, and sprinkle over some flakey sea salt while they're still hot. It adds a nice flavour contrast and some crunch.

To finish the salad:

  • Place the radicchio in a large mixing bowl and pour the vinaigrette over the top. Toss to coat. Add half the walnuts (with any cinnamon honey left on the baking paper) and half the blue cheese. Toss again to combine.
  • Arrange the salad on a serving plate and top with the remaining walnuts and blue cheese. Finish with some freshly cracked pepper and sea salt flakes for crunch.

Notes

  • The salad keeps well in the fridge for a few days. Because it is so quick, it is best made fresh for gatherings. 
  • The salad serves 4 as a side dish and 2 as a big main with a bit of protein on the size. It can easily be doubled or even tripled. 
  • Use 3 tablespoons of oil if you are adding the chickpeas or the pumpkin. Use 2/12 tablespoons if you are just making the radicchio.
  • For the smoky spicy chickpeas, use the recipe for the chickpeas in this salad here. They take 20 minutes.
  • For the cinnamon roasted pumpkin, use the recipe for the pumpkin here. It takes 15 minutes.
  • Monash have recently (as of November 2024) lowered the threshold for Japanese/Kent pumpkin. It is low FODMAP in 75g serves and up to 161g serves per person. In 162g serves, it contains moderate amounts of fructans. It is still the pumpkin variety that you can eat most of on the low FODMAP diet. Another thing to keep in mind is that you don't need to change anything if you have been eating pumpkin without issue prior to this change.
  • Add extra lemon juice and honey as required once the salad is assembled. 
Keyword fall salad, low fodmap salad, radicchio, vegetarian salad
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