Radicchio Salad with Peanut Sauce - Bravabod
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Radicchio Salad with Peanut Sauce

Valentina

Radicchio Salad with Peanut Sauce! Roasted sweet potatoes, bitter radicchio, dates, and a creamy peanut sauce over everything. Super versatile and loaded with sweet-salty flavor.

How To MakeDiet Type: Classic

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Freeze For Not recommended

Best by 3-4 days


Shopping List
    For the Salad
  • 1 large sweet potato (or 1/2 medium head cauliflower)
  • 1 cup chopped radicchio (Note 1)
  • 1/4 cup dried dates or apricots, chopped
  • 1/4 cup salted peanuts (or cashews)
  • avocado oil, for roasting
  • cilantro, to taste For the Peanut Sauce
  • 2 tablespoons peanut butter (or cashew butter)
  • 1 1/2 tablespoons rice vinegar
  • 1 tablespoon honey (or maple syrup)
  • 1 tablespoon avocado oil
  • 1 teaspoon sriracha

Instructions
  1. Step 1: Preheat the oven to 375 degrees Fahrenheit.
  2. Step 2: Peel and dice the sweet potatoes into bite-sized pieces. Toss with a little splash of oil and season with salt and pepper. Spread the potatoes a lined baking sheet and roast for 30 minutes, or until fork-tender. Stir the potatoes halfway through the cooking time. Note: For the cauliflower option, chop the cauliflower into large florets and roast for the same amount of time.
  3. Step 3: Meanwhile, stir together all the peanut sauce ingredients in a small bowl or jar. It should be thick, but pourable. Add a small spoonful of water if needed to loosen.
  4. Step 4: Place the cooked sweet potatoes, radicchio, dates or apricots, peanuts, and some cilantro in a mixing bowl. Add some peanut sauce and toss together.
  5. Serve: Enjoy with any extra peanut sauce on the side.

Recipe Notes

Note 1: For a less bitter option, try arugula instead.

Note 2: To make this salad nut-free, use sunflower butter or tahini instead of peanut butter in the sauce and use pumpkin seeds instead of the chopped nuts.

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Radicchio Salad with Peanut Sauce

PT40M 1 large sweet potato (or 1/2 medium head cauliflower) 1 cup chopped radicchio (Note 1) 1/4 cup dried dates or apricots, chopped 1/4 cup salted peanuts (or cashews) avocado oil, for roasting cilantro, to taste 2 tablespoons peanut butter (or cashew butter) 1 1/2 tablespoons rice vinegar 1 tablespoon honey (or maple syrup) 1 tablespoon avocado oil 1 teaspoon sriracha Gluten Free Paleo Vegan 3 Servings Ingredients:

3 Servings

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Takes 1 min