Radicchio Apple Salad with Maple Mustard Vinaigrette
Honeycrisp apples, pomegranate, candied pumpkin seeds and walnuts, aged Gouda, and maple mustard vinaigrette all come together to create this delicious fall salad!
Servings: 6
Calories: 853kcal
Ingredients
Candied Pumpkin Seeds
- 2 cups pepitas
- 1 cup raw walnuts
- 1/4 cup maple syrup
- 1 teaspoon chipotle chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
Maple Mustard Vinaigrette
- 1/3 cup apple cider vinegar
- 1 tablespoon lemon juice
- 1 clove garlic, grated
- 1 tablespoon Dijon mustard
- 2 tablespoons maple syrup
- 1/2 cup olive oil
- sea salt and black pepper
The Salad
- 2 small heads radicchio torn
- 4 cups mixed greens
- 2 Honeycrisp apples, thinly sliced
- 1 cup chopped Medjool dates or dried cranberries
- 2 cups Gouda, shaved or grated
Instructions
- 1. Make the candied seeds. Preheat the oven to 350° F. Line a baking sheet with parchment paper.2. On the prepared baking sheet, toss together the pepitas, walnuts, maple syrup, chipotle chili powder, smoked paprika, and cinnamon. Bake for 10 to 12 minutes, until toasted. Sprinkle with flaky sea salt.3. Make the vinaigrette. Whisk together all ingredients. Season with salt and pepper to taste.4. Assemble the salad. In a salad bowl, mix the radicchio, greens, apples, dates or cranberries, and Gouda. Add half the vinaigrette and gently toss to coat.5. Top with the candied pumpkin seeds and walnuts. Add additional vinaigrette and serve. If making ahead, add the vinaigrette just before serving.
Nutrition
Calories: 853kcal
