Arugula and Radicchio Salad with Candied Pumpkin Seeds and Apple Cider Vinaigrette

November 7, 2014
Summer, Salads, Fall, Healthy, Vegetables, Thanksgiving, B-Team Recipes

This is part of The B-Team's vegetarian Thanksgiving menu -- find the full menu here!

Serves 8

1 cup apple cider reduced down to a syrup, yielding approximately ¼ cup in total
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
¼ cup extra virgin olive oil
1 cup fresh pumpkin seeds
¼ cup light brown sugar
1 teaspoon Ras El Hanout*
½ teaspoon salt
¼ teaspoon Chile de Arbol or cayenne
1 tablespoon melted butter
4 cups baby arugula
1 small head radicchio, thinly sliced
2 pints blackberries
Kosher salt
Freshly ground black pepper

1. Place the apple cider syrup and Dijon mustard in a medium sized bowl. Add the vinegar and whisk the mixture together to incorporate. Slowly drizzle the olive oil while whisking to form an emulsified vinaigrette. Season with salt and pepper to taste. Set aside.

2. Preheat the oven to 250º. Place the pumpkin seeds, brown sugar, salt and spices in a medium sized bowl and toss to distribute evenly. Drizzle the butter into the bowl and toss to coat. Turn the mixture out in a single layer onto a greased sheet pan lined with parchment paper and bake for 40 minutes. Remove and set aside, allowing to cool for at least 20 minutes before using (to allow them to crisp and dry properly).

3. Place the arugula and radicchio in a large salad bowl. Scatter 1 pint of blackberries and ½ cup of the candied pumpkin seeds over the salad, and season with salt and pepper to taste. Spoon some vinaigrette on the salad and toss to coat. Scatter the remaining blackberries and pumpkin seeds on top and serve the remaining vinaigrette on the side.

*Ras El Hanout is a North African spice blend that can include up to 30 different spices. If it's not already in your pantry, and you don't want to buy some, just replace it with cinnamon -- it yields a less complex flavor, but the results are still delicious!