Radicchio Lentil Salad with Creamy Balsamic Hemp Dressing
This might be my favorite seasonal salad on the blog this month — and that’s saying a lot. If you love cooking with the winter produce that’s available at your local farmers market this time of the year and embracing the flavors of the season, this salad is a must-make.
I absolutely adore radicchio, and when it’s prepared correctly, its naturally bitter flavor really shines. Don’t be scared of bitter — bitter is good! This dairy-free and gluten-free salad is a beautiful celebration of balance, pairing bitter salad greens with sweet roasted delicata squash, crisp apples, and earthy lentils, chewy dates and toasted hazelnuts.
Every bite offers something special: crunch from fresh apples, heartiness from lentils, and warmth from seasonal winter squash. Tying it all together is the most luxurious hemp heart dressing — creamy, nutty, and naturally dairy-free. If you’ve been following along, you might recognize this dressing from my Chicken Salad last week, but here it gets a seasonal twist. I added balsamic vinegar for a sweet and tangy flavor that complements the squash, apples, and radicchio perfectly.
This salad is truly a winner. It’s easy to make and nourishing enough to be served as a full meal. Thanks to the protein and fiber from lentils, vegetables, nuts, and seeds, it’s a gluten-free, dairy-free meal that feels both comforting and fresh.
If you’re looking for a delicious way to enjoy seasonal eating while keeping things wholesome and approachable, this salad checks every box. Let me know what you think — I’d love to hear how you enjoy it!
Radicchio Lentil Salad with Creamy Balsamic Hemp Dressing
Prep Time: 25 minutes Cook Time: 30 minutes Serves: 4-6
Creamy Hemp Balsamic Dressing- 1 cup hemp hearts
- 1/2 cup water + more to thin as needed
- 3 Tablespoons balsamic vinegar
- 1 Tablespoon apple cider vinegar
- 2 Tablespoons olive oil
- 2 teaspoon maple syrup
- 2 cloves of garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon salt
- 2 teaspoons Dijon mustard
- 1 medium-size delicata squash, seeded and sliced into half moons (about 1/4 inch thick)
- drizzle of olive oil or avocado oil for cooking
- 1 cup uncooked lentils (brown, black or a combination)
- 1 head of radicchio, very thinly sliced (this works great with a mandoline)
- 1 red apple, sliced very thin into matchsticks (this works great with a mandoline)
- 3 large dates, pitted and finely chopped
- 1/4 cup roasted hazelnuts, roughly chopped
- flakey sea salt and pepper for serving
Preparation
- To make the dressing, place all the ingredients into a high speed blender. Whirl away on high until the sauce is completely creamy. If it seems too thick add a bit more water. Taste for seasonings and adjust as needed. Set aside.
- Pre-heat the oven to 375F. Drizzle the squash with a bit of avocado oil and sprinkle with salt and pepper. Place on a baking sheet and bake in the oven for 30 minutes. Flip halfway through cooking.
- Cook the lentils according to package directions. Once cooked through drain and keep to the side.
- Use a mandoline to thinly slice your radicchio and apple. If you don't have a mandoline slice them as thinly as you can with a sharp knife. Add the raddicho and apple to a large bowl. Drizzle with half of the dressing. Toss in the lentils and delicata squash. Drizzle with more dressing until everything is generously coated. Add the dates and hazelnuts. Sprinkle the salad with flakey sea salt and a few grind of black pepper. Serve warm or at room temperature.
Notes
*Use this recipe as a guide and adjust measurements and ingredients as necessary
This is definitely the best radicchio salad I’ve ever had and perhaps the best lentil salad too. I used dried cherries in stead of the dates. Fabulous.
I’m so happy you enjoyed this. Thank you for taking the time to write a review!!!