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RECIPES

Radicchio Blue Cheese Salad

Loaded with nutritious butternut squash, radicchio, walnuts and creamy blue cheese, enjoy this salad as a side with Thanksgiving dinner or as a light lunch. It would be yummy topped with leftover turkey, too!

Radicchio Blue Cheese Salad
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Active Time
15
Servings
4-6

Ingredients

Maple-Dijon Dressing:

Salad:

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Blue can be used in this recipe.

Instructions

  1. Heat oven to 450°F. 

Maple-Dijon Dressing:

  1. Whisk 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

Salad:

  1. Slice butternut squash in half lengthwise; remove seeds. Cut squash into 1-inch cubes. 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.

Recipe Tip

  • Any brand of Wisconsin blue cheese can be used.
  • This recipe uses a creamy blue cheese, but a crumbly version will also work.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Roth Buttermilk Blue® cheese is made in small batches and has a higher butterfat for a creamy texture.

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