Best Winter Salad (Radicchio, Roasted Squash, Chickpeas, & Quinoa)
The best winter salad with radicchio, roasted squash, chickpeas, quinoa, marinated onions, walnuts, and a homemade citrus-date vinaigrette.
Ingredients
Winter Salad
- 4-5 rings roasted delicata squash sub for any squash
- 4 cups shredded radicchio
- 1 cup cooked quinoa
- 1/2 cup roasted chickpeas
- 1/4 cup tomatoes chopped
- 1/4 cup walnuts or any nuts you prefer
- salt and black pepper to taste
- 1 tbsp grapeseed oil
- 1 tbsp hemp seeds
Citrus-Date Vinaigrette
- 3 medjool dates (pitted) (if not soft; soak in warm water for 5-10 minutes)
- 3 tbsp grapeseed oil or olive oil
- 3 tbsp fresh lemon juice
- 1 tbsp fresh orange juice
- 1.5 tsp dijon mustard
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika sub for sweet or hot paprika
- 1/4 tsp coriander
- 1/4 tsp sea salt plus more to taste
- black pepper to taste
- water as needed
Marinated Onions
- 1/2 cup white onion thinly sliced
- 1 tbsp dried thyme sub for any dried or fresh herbs
- 2 tbsp rice vinegar can substitute red wine vinegar or white vinegar
- 1 pinch sea salt
Instructions
- Preheat the oven to 375°F. Line a sheet pan with parchment paper or oil the pan.
- Cut the squash into rings. Next, open, wash, and drain a can of chickpeas. Reserve the remaining chickpeas for later use.
- Cook the quinoa according to package instructions. For more flavor add vegetable broth vs water.
- Prepare the squash and chickpeas in a medium bowl, toss the cut squash & chickpeas with the grapeseed oil, salt, and black pepper until evenly coated. Spread the squash & chickpeas over the baking sheet and bake for 20 to 25 minutes, until the squash can easily be pierced with a knife or fork & the chickpeas are crispy. Set aside to cool.
- Marinate the onions: mix the sliced onions, dried thyme, vinegar, and sea salt in a small bowl. Use your hands to combine and allow to marinate for at least 15 - 30 minutes.
- Prepare the vinaigrette: in a food processor combine all the salad ingredients except the water and blend until smooth. While the food processor is on, add a few spoons of water until you reach your desired outcome. Season to taste. Store in a glass container and leave it in the fridge until you are ready to use it.
- In a large serving bowl, combine the cooled squash, radicchio, cooked quinoa, roasted chickpeas, walnuts, marinated onions, hemp seeds, and salt and black pepper. Toss thoroughly to combine. Drizzle with the citrus-date vinaigrette. Enjoy!!
Notes
Optional add-on: dried cranberries.