Sweet Potato Radicchio Salad w/ Roasted Shallot Dressing (vegan dish)

An overhead shot of a roasted sweet potato and radicchio salad with coriander candied pumpkin seeds, shaved fennel and orange.
a 3/4 shot of a roasted sweet potato and radicchio salad with coriander candied pumpkin seeds, shaved fennel and orange.
An up close shot of candied pumpkin seeds on a pale blue-white plate with a spoon.

Absolutely nothing states joyful like this made up sweet potato radicchio salad. It’s simple to reduce for smaller sized events and the large appeal of it produces a great addition to a vacation spread. I enjoy all of the contrasting flavours and textures with this meal!

There’s the sweet and roast-y sweet potatoes in addition to a similarly roast-y shallot dressing. I chose a bed of radicchio and approximately torn parsley for that bitter contrast. I layer on thin wisps of fresh fennel for a cool ambiance. Then I share juicy sectors of fresh orange. Crispy coriander and maple-candied pumpkin seeds seal the offer. I toasted and ground up the new-ish Diaspora Co. Nandini coriander here and it was fantastic!

I am a fan of the bitter and minor licorice-y flavours here contrasted with the sweet. I understand that these strong flavours might not be for everybody though! If you’re serving some less daring eaters, this sweet potato radicchio salad may not be the right choice for the celebration. I have other fantastic Fall salads that are a bit more crowd-pleasing though: kale and brussels sprout caesar slaw, this cauliflower and roasted chickpea salad with avocado, orthis brussels sprout and apple salad with creamy hemp dressing and apples

I hope that you’re having a great week up until now. I can’t think that we’re surrounding holiday! Many individuals in my area currently have the vacation decorations up. How about you? Are you entering it full speed or do you seem like all of that can wait? I keep oscillating in between the 2 haha. If you’re preparing vacation meals, I have actually got all my finest alternativesright here Capture ya back here quickly!

An up close shot of chopped sweet potatoes and shallots on a baking sheet with ground coriander, salt, and pepper sprinkled on top
Torn radicchio, shaved fennel and a cup of parsley leaves on a wood chopping board.
An overhead shot of a roasted sweet potato and radicchio salad with coriander candied pumpkin seeds, shaved fennel and orange.


Sweet potato radicchio salad is ideal for Fall and joyful meals. Served with roasted shallot dressing and candied pumpkin seeds.


COOK TIME 40 minutes

OVERALL TIME 1 hr 5 minutes

  • 1/2 cup pumpkin seeds( raw and saltless)
  • 2 tablespoons maple syrup
  • 1 1/2(* )teaspoons ground coriander, divided 1/4(* )teaspoon
  • ground chillies or cayenne pepper, optional sea salt and ground black pepper, to taste 1
  • pound
  • sweet potatoes, peeled and cut into 2-inch pieces 2(* )shallots, peeled and halved lengthwise 1/4
  • cup + 1 tablespoon olive oil, divided
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 2 tablespoons water
  • 1 head radicchio, torn into bite-size pieces
  • 1 little fennel bulb, shaved thin
  • 1/2 cup flat leaf parsley leaves, torn
  • 1 orange, peeled and segmented (or sliced!) Preheat the oven to 400 ° F. Line a baking sheet with parchment paper and reserved.
  • Make the candied pumpkin seeds. Heat a medium frying pan over medium high heat. Once it’s hot, include the pumpkin seeds, maple syrup, 1/2 teaspoon of coriander, chili, salt, and pepper. Stir the seeds continuously up until maple syrup is caramelized and seeds are toasted, about 2-3 minutes. Transfer candied pumpkin seeds to a plate and spread them out as finest you can. Enable them to cool completely. Location the sliced sweet potatoes on the ready flat pan. Position the halved shallots in their own little corner of the baking sheet. Drizzle 1 tablespoon of the olive oil over the sweet potatoes and shallots. Spray the staying teaspoon of ground coriander, some salt, and pepper. Toss the sweet potatoes and shallots to coat. Move the baking sheet into the oven and set a timer for thirty minutes.
  • At the thirty minutes mark, thoroughly obtain the shallots from the baking sheet and move them to your mixer. Carefully turn and toss the sweet potatoes and put them back in the oven for another 10 minutes, or up until they hurt and golden on the sides. Let them cool somewhat.

  • To the mixer, include the balsamic vinegar, Dijon mustard, water, staying 1/4 cup of olive oil, and some salt and pepper. Mix the dressing on high up until totally smooth. Include a splash of water if you require to get the blade of the motor going. Reserve.

  • Put together the salad! I like to do this in 2 layers. Organize half of the radicchio, fennel, parsley, and roasted sweet potatoes in a layer on your serving plate. Spoon half of the dressing over leading and season with salt and pepper. Make another layer on the top with the staying radicchio, fennel, parsley, and roasted sweet potatoes. Spoon the staying dressing over the leading and season once again with salt and pepper.

  • Leading the salad with the orange sectors and the candied pumpkin seeds. I like to squash up the candied pumpkin seeds with my fingers as I spread them. Take pleasure in right away!

  • I utilized

  • ‘s very flavourful coriander and ground Guntur Sannam chillies here. I understand I discuss them a lot, however I truly do suggest their spices!

  • You can utilize the very same candy-ing method with walnuts, sunflower seeds, pecans, whatever you’re feeling.

  • 1/2 a cup of pomegranate seeds would be remarkable in location of the orange sectors.Diaspora Co.

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