Radicchio Blue Cheese Salad- Carr Valley
Radicchio Blue Cheese Salad
Ingredients
Maple-Dijon Dressing:
- ¼ cup maple syrup
- 2 tbsp apple cider vinegar
- ¼ cup olive oil
- salt and pepper to taste
Salad:
- 1 medium butternut squash peeled
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp pepper
- 2 small heads radicchio roughly chopped
- 4 ounces Penta Creme Blue Cheese cut into small chunks (about ⅔ cup)
- ½ cup candied walnuts or pecans
Instructions
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Heat oven to 450°F
Maple-Dijon Dressing:
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Combine the maple syrup, apple cider vinegar and Dijon mustard in small bowl.
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Slowly whisk in olive oil. Season with salt and pepper to taste;
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set aside
Salad:
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Slice butternut squash in half lengthwise; remove seeds. Cut squash into 1-inchcubes.
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Toss with olive oil, salt and pepper.
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Spread onto a 15 x 10-inch baking sheet.
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Bake for 15 minutes. Flip wedges; bake for 10-15 minutes longer or until tender and lightly browned.
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Place radicchio in large serving bowl. Drizzle with reserved dressing;
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gently toss to coat. Top with squash, blue cheese and nuts.
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Serve immediately.