Radicchio Salad with Cashew Ricotta Dressing
A dear friend of ours is making a radicchio salad that impressed me years ago, so I recently asked him for the recipe, and he agreed. The good news is, it was even easier than I thought. A fresh and vibrant radicchio is topped with a creamy cashew ricotta vinaigrette that adds a nice lemon […]

Plate of radicchio salad with roasted beets, garlic and lemony cashew ricotta vinaigrette

A dear friend of ours is making a radicchio salad that impressed me years ago, so I recently asked him for the recipe, and he agreed. The good news is, it was even easier than I thought.

A fresh and vibrant radicchio is topped with a creamy cashew ricotta vinaigrette that adds a nice lemon and garlic flavor to the salad. And then come the roasted beets, crispy roasted garlic and candied walnuts. Yum!

It's the perfect salad or side dish for the holidays and beyond. It is elegant, has a great flavor and is ready in just 30 minutes. Let us show you how.

Nuts, maple syrup, avocado oil, cashews, radicchio, salt, beetroot, parsley, garlic, nutritional yeast, lemon, cinnamon, coconut sugar and garlic powder

He starts by roasting chopped beets and garlic to bring out their natural sweetness. Hello, caramelized goodness.

Baking sheet of sliced ​​beets and roasting garlic

Then, while the beets are roasted, we make a thick ricotta dressing made with cashew nuts to add richness and a subtle side to the salad.

Bowl of Cashew Ricotta Dressing

To add smoothness and crunch, we've edited our fan favorite spiced candied nuts to include only the most essential ingredients. And we prepared them in a cast iron pan so that they can cook while the beets are still in the oven.

Sprinkle coconut sugar in a saucepan to make candied nuts

By the way, there's a reason they're called candied nuts. No judgment if you want to double the batch, so there is some left over for the salad after you've "tested the taste" (for safety, of course).

Toast the nuts in a cast iron pan

Now the salad is ready to be assembled! The radicchio is gently mixed with lemon juice, salt and pepper to add a little more flavor. And the remaining components bring it all together: caramelized beets and garlic, cashew and candied walnut vinaigrette. Swoon!

Using a spoon to spread the ricotta vinaigrette over a salad

We hope you LOVE this radicchio salad! His:

& Delicious!

It's the perfect salad for the holidays and beyond! Enjoy with other sides or almost any main course.

What to serve with radicchio salad

If you try this recipe, let us know! Leave a comment, rate it and don't forget to tag a photo #minimalistbaker on Instagram. Hi friends!

Plate of radicchio salad next to a bowl of cashew ricotta vinaigrette

Preparation time ten minutes

Cooking time 20 minutes

Total time 30 minutes

Portions 4 (Portions)

Classes Side

Cooked Gluten free, vegan

Suitable for freezer No

Does it hold? 2-3 days


  • 1/2 Chopped off raw cashews, soaked in hot water for 10 minutes (or under unroasted macadamia nuts)
  • 2 cloves Garlic
  • 2 Tablespoon lemon juice
  • 1 ½ Tablespoon nutritional yeast
  • 1/3 teaspoon sea ​​salt, and more to taste
  • 1 hyphen onion powder (optional)
  • Water to dilute


  • 1 way beetroot, thinly sliced ​​into rings
  • seven cloves garlic, peeled + coarsely chopped
  • 1 teaspoon avocado oil (if without oil, in maple syrup)
  • 1 healthy pinch each sea salt and black pepper


  • 2/3 Chopped off raw nuts
  • 2 teaspoon Maple syrup
  • 1 ½ teaspoon coconut sugar
  • 1 pinch sea ​​salt
  • 1 hyphen ground cinnamon


  • 1 head radicchio, rinsed, dried, trimmed on the bottom, unpeeled and coarsely chopped (~ 6 cups depending on how the recipe is written)
  • 1/2 way lemon juice
  • 1 healthy pinch each sea salt and black pepper
  • 1/2 Chopped off chopped fresh parsley
  • Heat oven to 425 degrees F (218 C) and line a baking sheet with parchment paper.

  • Add the cashews to a small bowl and cover with very hot water. Soak for 10 minutes.

  • Add the sliced ​​beets and chopped garlic to the prepared baking dish and add a little oil, salt and pepper. Roast for 10 to 15 minutes, or until the beets are caramelized and the garlic is golden (being careful not to burn).

  • In the meantime, add the nuts to a pan (we prefer melting) and heat over medium heat to broil for 5 minutes, stirring frequently, being careful not to burn. Then add the maple syrup, coconut sugar, salt and cinnamon and mix. Turn off the heat and let cool in the pan.
  • In the meantime, prepare the vinaigrette. Drain the cashews and add them in a small blender (we use this little spice mill which also has a cup for mixing sauces in small amounts) with other dressing ingredients.
  • Taste and adjust the flavor as needed, adding more garlic for the zing, lemon for acidity, salt to taste, or nutritional yeast for the cheese. It should be spicy, salty and lemony with a little cheese. It must be pretty tasty, so don't be shy!

  • Add the radicchio to a bowl or serving dish and toss with the lemon juice, salt and pepper. Then add the cashew vinaigrette and toss to coat.

  • Garnish with roasted beets, garlic and candied walnuts. Garnish with fresh parsley. To serve.

  • Best when fresh. Store leftovers covered in the refrigerator for 2-3 days. It is best if candied nuts are stored separately (2-3 weeks at room temperature). Not compatible with the freezer.

* Nutritional information is a rough estimate calculated with avocado oil and without optional ingredients.
* The preparation time does not take into account the additional preparation that takes place during roasting the beets and cooking the nuts. It all takes about 30 minutes.
* Recipe adapted from my dear friend, Barrett.
* Cashew ricotta adapted from Simple veganista.

Portion: 1 portion Calories: 274 Carbohydrates: 20.4 g Protein: 9 g Fat: 19.6 g Saturated fat: 2.5 g Polyunsaturated fats: 9.44 g Monounsaturated fat: 6.2 g Trans fat: 0 g Cholesterol: 0 mg Sodium: 286 mg Potassium: 579 mg Fiber: 4 g Sugar: 7.1 g Vitamin A: 660 UI Vitamin C: 23.46 mg Calcium: 67.4 mg The iron: 2.82 mg

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