Gluten-Free Living > Recipes > Gluten-free Salad Recipes > Hearty Kale and Radicchio Salad
Hearty Kale and Radicchio Salad

Hearty Kale and Radicchio Salad

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Ingredients

  • SALAD
  • 6 slices prosciutto, thinly sliced into ribbons
  • 2 cups butternut squash, peeled and chopped into bite-size pieces
  • 3 multicolored carrots, sliced into coins
  • 1 red onion, chopped
  • 3 tablespoons olive oil, divided
  • 1 teaspoon each sea salt and black pepper
  • 2 cups fresh kale leaves
  • 1 small head radicchio, torn
  • 1/4 cup crumbled goat cheese
  • 1/2 cup toasted pecans
  • 2 tablespoons sunflower seeds
  • 1 apple, chopped (toss with lemon juice to prevent browning)
  • DRESSING
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1 teaspoon grainy mustard
  • 1 teaspoon maple syrup
  • 1 teaspoon Herbes de Provence
  • 1/2 teaspoon garlic paste

Directions

Preheat oven to 375° F and line a baking sheet with parchment.

Toss prosciutto, squash, carrots and red onion with 2 tablespoons olive oil and salt and pepper.

Roast on prepared pan for 30 minutes, stirring twice while roasting.

Meanwhile, massage kale in a large serving bowl with remaining tablespoon olive oil and a pinch of sea salt.

Once vegetables are cooked, allow to cool for 5 minutes.

Combine dressing ingredients with a whisk or shake briskly in a lidded glass jar.

Add torn radicchio, goat cheese, pecans, seeds and apple to kale and lightly toss; top with roasted vegetables.

Serve with dressing.

Nutritional analysis for recipes is created using Food Processor SQL nutrition and fitness software by ESHA. Recipes are analyzed per serving (unless otherwise indicated) for calories, fat, cholesterol, sodium, carbohydrates, fiber and protein. Nutrient amounts are approximate due to variations in brands, manufacturer, preparation and ingredient substitutions. When ingredient choices are listed, we use the first one. Nonspecific amounts, for example "to taste," and garnishes are not included.
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