Speckled radicchio ribbon salad with vegan aged white cheddar

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This seasonal produce indulgence is a sight to behold. Beautiful, speckled radicchio tossed with black radish and raw butternut squash peels (yes you can eat raw butternut squash) paired with a smokey vegan cheddar, vibrant parsley, crisp apples, and an umami miso dressing offers a winter win you’ll want to partake in well past Veganuary. I love creating bright, colorful salads in colder months to inspire my produce drawer and keep my plate full. This assortment of veg is a wonderful way to make the most of your local farmers market, balancing texture and flavor.

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butternut squash, apple, black radish
radicchio salad topped with vegan cheese

Adding in a vegan aged white cheddar elevates this dish with complex savory notes, and in my humble opinion gives this salad main course energy. The sweetness of the apples contrasts with the cheddar and you’ll have anyone lucky enough to share this dish asking, “vegan where?” I’m using Vtopian cheese, but find what’s available in your area. (DIY cheese recipe coming soon.)

Build your winter salad with similar ingredients local to you, keeping in mind color, layering, and balance of flavor for peak salad experience.

Speckled radicchio ribbon salad with vegan aged white cheddar   by

I love creating bright, colorful salads in colder months to inspire my produce drawer and keep my plate full. This assortment of veg is a wonderful way to make the most of your local farmers market, balancing texture and flavor.

makes: 4 - 5 servings, approx | prep time: 15 min | total time: 15 min

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radicchio salad

Ingredients

  • 1 medium head speckled radicchio
  • 1 black radish
  • 1/4 butternut squash
  • 1 apple (I used a sweet / tart variety)
  • 1/3 cup approx chopped parsley
  • 1/2 cup approx vegan aged cheddar (or similar)

Tangy miso dressing

  • 2 tbsp red miso paste
  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • 1 tsp dijon mustard

To-Do's

  1. Peel your radicchio leaves and wash thoroughly. Spin dry. Wash and dry radish and apple. Halve squash and scoop seeds to save for toasting later.
  2. In a large bowl tear radicchio into smaller pieces by hand. Fill your bowl about ¾ full, store leftover leaves if needed for later use.
  3. Peel long strips of your radish into the bowl, keeping the skin on. Peel appprox ½ the radish and reserve the rest for later use. Continue peeling long strips of your butternut squash into the bowl, keeping the skin on. Peel approx ½ of the squash and reserve the rest for later use.
  4. Core you apple and thinly slice, adding to bowl.
  5. Roughly chop parsley if needed, stems included, and add to bowl.
  6. Slice off approx 1 inch piece of your cheddar cheese into the bowl, or crumble cheese with clean hands.
  7. To make dressing combine all ingredients and whisk until smooth. Pour into salad bowl.
  8. With large tongs, utensils or clean hands, toss salad ingredients together until evenly coated.
  9. Top with cracked black pepper if desired and enjoy! Best day of. If saving for later use, wait to dress the salad until about an hour before. Keeps 1 –  2 days in the fridge if dressed or 3 – 4 days separately in an air tight container.
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