Radicchio Lentil Salad with Creamy Balsamic Hemp Dressing

Radicchio Lentil Salad with Creamy Balsamic Hemp Dressing

This might be my favorite seasonal salad on the blog this month — and that's saying a lot. If you love cooking with the winter produce that's available at your local farmers market this time of the year and embracing the flavors of the season, this salad is a must-make.

I absolutely adore radicchio, and when it's prepared correctly, its naturally bitter flavor really shines. Don't be scared of bitter — bitter is good! This dairy-free and gluten-free salad is a beautiful celebration of balance, pairing bitter salad greens with sweet roasted delicata squash, crisp apples, and earthy lentils, chewy dates and toasted hazelnuts.

Every bite offers something special: crunch from fresh apples, heartiness from lentils, and warmth from seasonal winter squash. Tying it all together is the most luxurious hemp heart dressing — creamy, nutty, and naturally dairy-free. If you've been following along, you might recognize this dressing from my Chicken Salad last week, but here it gets a seasonal twist. I added balsamic vinegar for a sweet and tangy flavor that complements the squash, apples, and radicchio perfectly.

This salad is truly a winner. It's easy to make and nourishing enough to be served as a full meal. Thanks to the protein and fiber from lentils, vegetables, nuts, and seeds, it's a gluten-free, dairy-free meal that feels both comforting and fresh.

If you're looking for a delicious way to enjoy seasonal eating while keeping things wholesome and approachable, this salad checks every box. Let me know what you think — I'd love to hear how you enjoy it!

Radicchio Lentil Salad with Creamy Balsamic Hemp Dressing

Prep Time: 25 minutes
Cook Time: 30 minutes
Serves: Serves 4–6

Ingredients

Creamy Hemp Balsamic Dressing
  • 1 cup hemp hearts
  • 1/2 cup water, plus more to thin as needed
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons olive oil
  • 2 teaspoons maple syrup
  • 2 cloves of garlic, minced
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 2 teaspoons Dijon mustard
Salad
  • 1 medium delicata squash, seeded and sliced into half moons (about 1/4 inch thick)
  • Drizzle of olive oil or avocado oil for cooking
  • 1 cup uncooked lentils (brown, black or a combination)
  • 1 head of radicchio, very thinly sliced (a mandoline works great)
  • 1 red apple, sliced very thin into matchsticks (a mandoline works great)
  • 3 large dates, pitted and finely chopped
  • 1/4 cup roasted hazelnuts, roughly chopped
  • Flaky sea salt and pepper for serving

Preparation

  1. To make the dressing, place all the dressing ingredients into a high-speed blender. Blend on high until completely creamy. If it seems too thick, add a bit more water. Taste for seasonings and adjust as needed. Set aside.
  2. Preheat the oven to 375°F. Drizzle the squash with a bit of avocado oil and sprinkle with salt and pepper. Place on a baking sheet and bake for 30 minutes, flipping halfway through.
  3. Cook the lentils according to package directions. Once cooked through, drain and set aside.
  4. Use a mandoline to thinly slice the radicchio and apple. If you don't have a mandoline, slice them as thinly as you can with a sharp knife. Add the radicchio and apple to a large bowl. Drizzle with half of the dressing. Toss in the lentils and roasted delicata squash. Drizzle with more dressing until everything is generously coated. Add the dates and hazelnuts. Sprinkle with flaky sea salt and a few grinds of black pepper. Serve warm or at room temperature.

Notes

*Use this recipe as a guide and adjust measurements and ingredients as necessary.

Comments