Hearty Vegan Radicchio Salad

A hearty vegan radicchio salad that is a feast all on its own. This is a great
choice for special occasions and is made without any added oil. This recipe
satisfies whole food plant-based and gluten-free lifestyles.

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Plant diversity: 18 different plants in this recipe, plus broth & seasonings!

Servings: 16

Author:

Prep Time:
30 minutes

Cook Time:
45 minutes

Total Time:
1 hour, 15 minutes

Course:

Main Course Salad

Cuisine:

Mediterranean

Keywords:

salad autumn winter hearty radicchio

Instructions

1 Rice & Lentils: Cook the rice and lentils in advance, or cook them according to
package instructions while you roast the veggies.

Preheat the oven to 400 degrees.
2 Roast veggies and bacon: Toss the potatoes and brussels sprouts in about a
teaspoon of veggie broth, just enough to coat (optional), or simply place on a
lined baking sheet in a single layer.

Toss the fennel and red onion slices in the bowl you tossed the potatoes and
sprouts in, adding a dash of veggie broth (optional) or simply place on a lined
baking sheet along with the bacon strips. Place the baking sheet on the middle
rack of your oven. Place the potato and sprout tray on the rack below. Roast for
30 minutes.

Check the fennel, onions, and bacon for doneness; they should be slightly
browned. Flip the potatoes and sprouts and roast them another 15 minutes or
more, removing them when browned. Set the roasted vegetables aside, or, once
cooled, place in the refrigerator in sealed containers until ready to use.
3 Dressing: Whisk together the pecan butter, balsamic vinegar, cinnamon, and water
or place these ingredients in a jar and shake until well combined.
4 Vegan Cheese Log: About 15 minutes prior to assembling the salad, remove the
vegan cheese log from the fridge. After 15 minutes, slice into rounds, then
quarter them.
5 Assemble: To assemble the salad, choose one or two large platters and place a
layer of rice on the bottom, reserving about a third for later.

Top the rice with the lentils, reserving about a third of them, too.

In a large bowl, combine the radicchio, butter lettuce, roasted veggies, and the
remaining lentils and rice and gently toss in enough dressing to coat.

Place this mixture over all the rice and lentil layers. Top with the fruit,
vegan cheese slices, vegan bacon bits, parsley, salt and pepper (optional), and
additional dressing, if desired.
6 Serve immediately.

Reminder: Refrigerate leftovers within two hours of serving.

If there are leftovers, the radicchio is sturdy enough to still be good the next
day. If the leftover butter lettuce is too wilted, remove before serving.

Hearty Vegan Radicchio Salad

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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