Next Post
Cider Braised Pot Roast with Parmesan Sweet Potatoes.
This post may contain affiliate links, please see our privacy policy for details.
A colorful autumn salad bringing together so many of the best flavors of fall. Vibrant radicchio, mixed greens, crisp Honeycrisp apples, pomegranate, and sweet and spicy candied pumpkin seeds and walnuts, all tossed with my maple mustard vinaigrette and sweet, nutty aged Gouda. It’s become a fall staple around here. Fresh, colorful, simple to make, and so delicious.
Make Ahead
The candied pumpkin seeds and walnuts and the vinaigrette can both be made up to 3 days ahead. Store the seeds and walnuts in an airtight container at room temperature and refrigerate the vinaigrette. Bring the vinaigrette to room temperature and whisk well before using. The salad can be assembled a few hours ahead without the apples, dressing, or candied seeds and walnuts. Just before serving, add the apples, toss with the vinaigrette, and finish with the candied seeds and walnuts.
Radicchio Apple Salad with Maple Mustard Vinaigrette
Servings: 6
Calories Per Serving: 853 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Candied Pumpkin Seeds
- 2 cups pepitas
- 1 cup raw walnuts
- 1/4 cup maple syrup
- 1 teaspoon chipotle chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
Maple Mustard Vinaigrette
- 1/3 cup apple cider vinegar
- 1 tablespoon lemon juice
- 1 clove garlic, grated
- 1 tablespoon Dijon mustard
- 2 tablespoons maple syrup
- 1/2 cup olive oil
- sea salt and black pepper
The Salad
- 2 small heads radicchio torn
- 4 cups mixed greens
- 2 Honeycrisp apples, thinly sliced
- 1 cup chopped Medjool dates or dried cranberries
- 2 cups Gouda, shaved or grated
US Customary – Metric
Instructions
- 1. Make the candied seeds. Preheat the oven to 350° F. Line a baking sheet with parchment paper.2. On the prepared baking sheet, toss together the pepitas, walnuts, maple syrup, chipotle chili powder, smoked paprika, and cinnamon. Bake for 10 to 12 minutes, until toasted. Sprinkle with flaky sea salt.3. Make the vinaigrette. Whisk together all ingredients. Season with salt and pepper to taste.4. Assemble the salad. In a salad bowl, mix the radicchio, greens, apples, dates or cranberries, and Gouda. Add half the vinaigrette and gently toss to coat.5. Top with the candied pumpkin seeds and walnuts. Add additional vinaigrette and serve. If making ahead, add the vinaigrette just before serving.
Photography by Johnny Miller.
This post was originally published on September 14, 2026
