Radicchio Blue Cheese Salad

Radicchio Blue Cheese Salad

Loaded with nutritious butternut squash, radicchio, walnuts and creamy blue cheese, enjoy this salad as a side with Thanksgiving dinner or as a light lunch. It would be yummy topped with leftover turkey, too!

servings
4-6

Ingredients















Cooking Instructions

1

Heat oven to 450°F. 


For dressing:


1

Combine the maple syrup, apple cider vinegar and Dijon mustard in small bowl. Slowly whisk in olive oil. Season with salt and pepper to taste; set aside


For salad:


1

Slice butternut squash in half lengthwise; remove seeds. Cut squash into 1-inch cubes. Toss with olive oil, salt and pepper. Spread onto a 15 x 10-inch baking sheet. Bake for 15 minutes. Flip wedges; bake for 10-15 minutes longer or until tender and lightly browned. 
Place radicchio in large serving bowl. Drizzle with reserved dressing; gently toss to coat. Top with squash, blue cheese and nuts. Serve immediately.


Recipe Tip:
  • Any brand of Wisconsin blue cheese can be used.
  • This recipe uses a creamy blue cheese, but a crumbly version will also work.
cheese iconCheesemonger Tip:
Roth Buttermilk Blue® cheese is made in small batches and has a higher butterfat for a creamy texture.

Ingredients















Cooking Instructions

1

Heat oven to 450°F. 


For dressing:


1

Combine the maple syrup, apple cider vinegar and Dijon mustard in small bowl. Slowly whisk in olive oil. Season with salt and pepper to taste; set aside


For salad:


1

Slice butternut squash in half lengthwise; remove seeds. Cut squash into 1-inch cubes. Toss with olive oil, salt and pepper. Spread onto a 15 x 10-inch baking sheet. Bake for 15 minutes. Flip wedges; bake for 10-15 minutes longer or until tender and lightly browned. 
Place radicchio in large serving bowl. Drizzle with reserved dressing; gently toss to coat. Top with squash, blue cheese and nuts. Serve immediately.


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