Hearty Vegan Radicchio Salad

An overhead view of colorful Vegan Harvest Salad with Pecan Dressing.

5 from 1 vote

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.

_________________________

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

Prep Time30

Cook Time45

Total Time1 15

Course: Main Course, Salad

Cuisine: Mediterranean

Diet: Gluten Free, Vegan

Keyword: autumn, hearty, radicchio, salad, winter

Servings:

Calories: 183.6kcal

Equipment

food processor
knife and cutting board
cooktop
oven

Ingredients

1 cup wild rice blend prepared according to package instructions
1 cup french lentils prepared according to package instructions
1 pound potatoes chopped into bite-sized pieces
1 pound brussels sprouts halved
1 fennel bulb sliced
1 cup red onion about one medium, sliced
2 teaspoons veggie broth (optional)
1 radicchio small head, chopped
1 butter lettuce small-medium head, chopped
½ Lemon Rosemary Vegan Cheese Log
½ package tempeh bacon vegan
1 cup grapes red or green
1 cup figs each sliced into 6 pieces
¼ cup parsley chopped
¼ cup pecan butter
¼ cup balsamic vinegar the more liquid type
¼ cup water
1 teaspoon cinnamon
salt & pepper to taste

Instructions

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.
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.
Dressing: Whisk together the pecan butter, balsamic vinegar, cinnamon, and water or place these ingredients in a jar and shake until well combined.
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.
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.
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.

Notes

Note: By preparing the lentils, rice, dressing, roasted veggies, Pecan Butter, and Lemon Rosemary Vegan Cheese Log in advance, the day of your gathering can be quick and easy by just assembling.

This recipe serves about 12 as a main course and 24 as a small side.

Nutrition