Growing Chefs! Ontario Radicchio and Roasted Beet Salad with Candied Squash and Gorgonzola

Radicchio and Roasted Beet Salad with Candied Squash and Gorgonzola

This fall salad is a delicious well balanced combination of sweet, bitter and savoury. It is an especially lovely salad for spooky season with the bright red beets, and blue veined gorgonzola.
Difficulty
Intermediate
Yield
Serves 4-6

For the dressing:

Ingredients
1 tablespoon white balsamic vinegar3 tablespoons olive oil1 tablespoon dijon mustard1 teaspoon honey Salt and pepper to taste

For the salad:

Ingredients
1 cup baby spinach1 head radicchio1/4 cup gorgonzola1 delicata squash2 red beets, roasted and sliced1 golden beet, roasted and sliced1/4 cup maple syrup1 tablespoon pumpkin pie spice Salt to taste

Directions

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Preheat the oven to 375°F.

For the dressing, combine all ingredients except for the olive oil in a mixing bowl. While whisking, slowly stream the olive oil in until fully combined. The dressing should become thicker and shiny as the oil is added. Season with salt and pepper, or more vinegar as needed.

Tightly wrap the beets in tinfoil, and transfer them onto a baking sheet. Cook in the oven until fork tender, about 4560 minutes depending on the size of the beets. Let cool enough to touch, and then peel and slice the beets.

Cut the delicata squash in half lengthwise. Remove any seeds and then slice into half rounds. Toss with a little bit of olive oil, maple syrup, pumpkin pie spices, salt and pepper and place onto the baking sheet lined with parchment. Bake in the preheated oven for 8 – 10 minutes until soft.

Crumble the gorgonzola into small pieces.

Get Cooking!

Combine all the ingredients into a large bowl, add the dressing and gently combine. Taste and adjust seasoning.