Winter Radicchio Salad

Emily Woody

We've fallen in love with this salad. The bitter radicchio with shredded carrots, sweet salad dressing, dried fruit and roasted pumpkin seeds is a winning combination. We've also made it with shredded white carrots and it was gorgeous!


Salad Ingredients

400 grams Sugarloaf Chicory or a mix of Sugarloaf and Radicchio

400 grams White Carrots

75 grams Golden Raisins or dried Cherries

90 grams toasted Pumpkin Seeds or roasted Hazelnuts 

Salad Dressing Ingredients 

125 ml Olive Oil

45 ml Apple Cider Vinegar 

40 ml Maple Syrup

10 ml Dijon Mustard

1/4 tsp Salt



Preheat a pan on medium heat to toast the pumpkin seeds on the stovetop. Once the pan is hot, add the seeds to the pan and stir to make sure they are in a single even layer. Continue toasting for several minutes, stirring frequently, until they are slightly brown on both sides and you hear some popping in the pan.

Cut the Sugarloaf into wedges that will fit through the top of a food processor. Using the slicing attachment set on ‘5’ thickness, slice the Sugarloaf into thin pieces.

Using the shredding attachment for a food processor, shred the carrots.

Combine the shredded vegetables and mix with your hands until well distributed.

Add the dried fruit to the salad. 

Make the dressing by weighing all of the ingredients into a jar. Put the lid on the jar and shake well, then pour over the salad and mix so that the dressing evenly coats all of the vegetables.

Add the toasted seeds and serve.