Kale Arugula Salad with Roasted Radicchio
1 head of radicchio, sliced in wedges
1-2 tablespoons avocado oil
¼ teaspoon sea salt
Fresh cracked black pepper to taste
2 cups kale, stems removed and leaves chopped
2 cups arugula greens
2 tablespoons roasted walnut oil
1 tablespoon white balsamic vinegar
½ fresh squeezed lemon
Pinch of sea salt
Fresh cracked pepper to taste
½ cup toasted pumpkin seeds
2 tablespoons crumbled goat cheese (optional)
Preheat oven to 400◦. Place wedges of radicchio on a parchment-lined rimmed baking sheet and brush with avocado oil on both sides and season with sea salt and fresh cracked pepper. Roast for 15 minutes or until wilted.
Whisk together walnut oil, white balsamic vinegar, lemon juice, sea salt and fresh cracked pepper until blended. Drizzle vinaigrette over mixed greens and toss. Plate salad greens and top with roasted radicchio, toasted pumpkin seeds and crumbled goat cheese to serve.
It’s that time of year when we get to venture out to the garden and find some really amazing results from our winter plantings! Kale, arugula, and radicchio were among the best and brightest stars for our Atlanta Botanical Garden Member Nights. This is a fantastic and delicious way to get all the best superfoods on one plate…from plant to plate in no time flat. We oven roasted the radicchio to soften and sweeten the bitter blow to complete this power packed dish for our best ever yet! Adding goat cheese is optional for the vegans but really makes the dish pop with a creamy delicious finish. We will see you in May for Garden Chef demos each weekend on Saturday and Sundays at noon, 1 and 2 pm. Come visit the Edible Garden and find more ways to create fantastic food with what is simply growing in the garden.