Go Back

Autumnal Radicchio and Arugula Detox Salad

This fall salad recipe is full of bitter compounds from radicchio and arugula that can help upregulate our detox pathways and promote good gut health by nourishing our gut microbiome
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Salad
Cuisine American
Servings 8 servings

Ingredients
  

Salad

  • 4 cups arugula washed
  • 1 head radicchio washed and chopped
  • 1 medium butternut squash (about 4 cups) peeled and chopped
  • 2 tbsp avocado oil for roasting
  • 2 large apples honeycrisp or fuji
  • 1/2 cup dried tart cherries organic and unsweetened, if possible
  • 1/2 cup walnuts toasted
  • 4 oz goat cheese organic
  • 1/3 cup pomegranate seeds or arils

Dressing

  • 3 tbsp apple cider vinegar I like Braggs
  • 1 tbsp maple syrup organic
  • 2 tbsp stone ground mustard
  • 5 tbsp cold pressed olive oil organic
  • 1 tsp salt celtic or pink Himalayan
  • 1/2 tsp black pepper to taste

Instructions
 

  • Preheat the oven to 350°F
  • Spread walnuts evenly on a parchment lined sheet tray and roast in the oven for 8-12 minutes until fragrant and golden.
  • While the walnuts are roasting, peel, de-seed and chop butternut squash into bite-sized cubes
  • Add chopped butternut squash to a parchment-lined sheet tray and drizzle with 2 tbsp avocado oil, salt and pepper
  • Once walnuts are finished toasting, increase the oven temperature to 400°F
  • Roast butternut squash for 30-35 minutes, or until starting to brown
  • While squash is roasting, peel radichio leaves and chop into bite-sized leaves
  • To a large salad bowl, add all dressing incredients and whisk until emulsified
  • Add chopped radicchio and arugula to the salad bowl with your dressing and mix until well-coated
  • Once squash is finished roasting, remove from the oven and allow to cool
  • Once cool, add squash to the salad bowl along with the apples, cherries, walnuts, goat cheese and pomegranate seeds and toss