Go Back

Radicchio Blue Cheese Salad

Course: Salad


Maple-Dijon Dressing:

  • ¼ cup maple syrup
  • 2 tbsp apple cider vinegar
  • ¼ cup olive oil
  • salt and pepper to taste


  • 1 medium butternut squash peeled
  • 1 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp pepper
  • 2 small heads radicchio roughly chopped
  • 4 ounces Penta Creme Blue Cheese cut into small chunks (about ⅔ cup)
  • ½ cup candied walnuts or pecans


  • Heat oven to 450°F

Maple-Dijon Dressing:

  • Combine the maple syrup, apple cider vinegar and Dijon mustard in small bowl.
  • Slowly whisk in olive oil. Season with salt and pepper to taste;
  • set aside


  • Slice butternut squash in half lengthwise; remove seeds. Cut squash into 1-inch
  • Toss with olive oil, salt and pepper.
  • Spread onto a 15 x 10-inch baking sheet.
  • Bake for 15 minutes. Flip wedges; bake for 10-15 minutes longer or until tender and lightly browned.
  • Place radicchio in large serving bowl. Drizzle with reserved dressing;
  • gently toss to coat. Top with squash, blue cheese and nuts.
  • Serve immediately.