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Dinner Salad With Radicchio and Roasted Sweet Potatoes

4.8

(18)

A salad or mixed red and green chicory with shaved fennel halved hardboiled eggs cilantro and more on a white platter...
Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich

Salad for dinner? No, we're not kidding. Eggs and roasted sweet potatoes make this salad recipe a full meal, not a sidekick. Feel free to swap in whatever protein (like chickpeas, rotisserie chicken, or roasted salmon) and roasted vegetables (Brussels sprouts, carrots, broccoli) you may have on hand.

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Blue cheese lovers, this one's for you. A glossy blue cheese dressing is tossed with radicchio, hazelnuts, and roasted squash for a satisfying fall salad.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
This side dish is flavorful enough to also serve as a main course.
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
For the full effect, enjoy over a bed of rice with a pint of cold beer.