In a season of beige, go ahead and fill up half your plate with colorful non-starchy vegetables. It is the single best piece of advice I can give someone – but part of it involves providing them with really taste ideas. This salad involved bitter radicchio leaves, warm sea salt roasted chicken and cauliflower, crunchy and slightly sweet hazelnuts, sour pomengrates and a delicious Dijon vinaigrette. The garnish is parsley for a pop of green!
Ingredients: Serves 2 (as a main)
2 heads of radicchio (they are small), taken apart carefully and torn up where needed
2 small chicken breasts, roasted with just salt and pepper and a drizzle of avocado or olive oil
2 cups cauliflower, roasted in florets* same pan as the chicken
¼ cup pomegranate seeds
¼ cup hazelnuts, lightly toasted and skinned*
¼ cup parsley, chopped
For the Dressing
1.5 tbsp. olive oil
1 tbsp. lemon juice
1 tbsp. red wine or apple cider vinegar
2 tbsp. raw honey
Sea salt and black pepper
On a parchment lined paper, roast the chicken and cauliflower florets at 400F for 25 minutes. The chicken should be cooked through and the cauliflower crispy.
In a big salad bowl, begin to unleaf the radicchio. Chop the hazelnuts, and deseed to pomegranate. Set aside. Whisk the dressing together and pour over the leaves.
Once the chicken is done and has cooled, begin to shred it by hand. Toss the chicken and cauliflower with the radicchio leaves, and garnish with hazelnuts, pomegranate seeds and parsley.
Sarah Wight is a qualified Nutritional Therapist. Follow her on instagram at swnutrition.bm