Salad for dinner? No, we're not kidding. Eggs and roasted sweet potatoes make this salad recipe a full meal, not a sidekick. Feel free to swap in whatever protein (like chickpeas, rotisserie chicken, or roasted salmon) and roasted vegetables (brussels sprouts, carrots, broccoli) you may have on hand.
Recipe information
Yield
4 servings
Ingredients
Spicy Cashew Dressing
½
¼
3
¾
¾
¾
1
Salad
4
2
4
2
1
2
½
½
Preparation
Spicy Cashew Dressing
Step 1
Blend cashews, oil, vinegar, red pepper flakes, fish sauce, honey, garlic, and ⅓ cup warm water in a blender until very creamy, smooth, and pourable. Taste dressing and season with salt.
Step 2
Do Ahead: Dressing can be made 3 days ahead. Cover and chill.
Salad
Step 3
Place a rack in middle of oven; preheat to 425°. Place sweet potatoes on a rimmed baking sheet, drizzle with oil, and season with kosher salt; turn to coat. Arrange cut side down; roast until tender and cut sides are browned, 20–25 minutes. Let cool.
Step 4
Bring a medium pot of water to a boil. Carefully lower eggs into water and cook 8 minutes. Transfer eggs to a bowl of ice water and let cool. Remove eggs from ice water, pat dry, and peel.
Step 5
Toss radicchio, fennel, and vinegar in a large bowl; season with sea salt. Drizzle ½ cup dressing down sides of bowl. Using your hands, fold salad, working from the bottom out toward the sides of the bowl, until evenly coated in dressing.
Step 6
Transfer salad to a platter. Tear sweet potatoes and eggs into 1½" pieces and nestle into salad. Season egg yolks with sea salt. Drizzle more dressing over and top with cashews and cilantro. Serve with remaining dressing alongside.
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Reviews (25)
Back to TopPERFECTION
deborah
portland oregon
2/10/2024
Would pecans work instead of cashews for the dressing?
Anonymous
1/3/2023
Love this salad and make it all the time. Super filling, perfect balance with the sweet potato and bitter greens. The dressing is so good. I usually make it as is and wouldn't change a thing (except for "tearing" the sweet potatoes and eggs? I don't know how to tear an egg. Just slice them). Now and again I add in whatever other greens I have in the fridge. Arugula is a nice addition.
Jessie
Brooklyn NY
12/11/2022
Absolutely amazing!! Love the colours in this salad just makes me think of Spring & Summer wrapped into 1😍 I never had radicchio before - first time and it’s a great mix. This will be my new dressing for 2021 👍🏽👍🏽
Anonymous
Ont. CA
2/28/2021
FANTASTIC. I usually modify almost every recipe I make - this was was fabulous as is. I'm generally not a fan of radicchio or raw fennel, but the combination of all these elements (particularly with the roasted sweet potato) was a winner. My family loved this. This salad is best eaten day of, however - I wouldn't recommend leftovers (not that you're likely to have any). MAKE THIS, you won't regret it, such an interesting combination of flavours.
Neha Aggarwal
Niagara, Ontario
11/29/2020
hooo boy does this recipe have everything I hate: confusingly sweet potatoes (but they're a savoury food???), bland cashews, soapy cilantro, and so-bitter-it-might-be-poison radicchio. HOWEVER, I had a stray fennel in the vegetable drawer, two aging sweet potatoes on the counter, and was craving a creamy nut-based dressing on a filling salad. BA, gotta hand it to ya, this recipe absolutely delivered and blew it out of the park. The bitter radicchio leaves and fennel were dashing dressed in the spicy cashew dressing and the sweet potato added a perfect amount of heft. I omitted the fish sauce in the dressing since I didn't have any and it was still perfect. I tried it with boneless short ribs the first night and with two boiled eggs the second night. I can easily see myself subbing in dry poached chicken breast but the steak was the best version. If you plan to make this ahead, make sure to roast the sweet potatoes as you need them, they don't keep very well overnight.
CookSorcery
Boston
4/16/2020
hooo boy does this recipe have everything I hate: confusingly sweet potatoes (but they're a savoury food???), bland cashews, soapy cilantro, and so-bitter-it-might-be-poison radicchio. HOWEVER, I had a stray fennel in the vegetable drawer, two aging sweet potatoes on the counter, and was craving a creamy nut-based dressing on a filling salad. BA, gotta hand it to ya, this recipe absolutely delivered and blew it out of the park. The bitter radicchio leaves and fennel were dashing dressed in the spicy cashew dressing and the sweet potato added a perfect amount of heft. I omitted the fish sauce in the dressing since I didn't have any and it was still perfect. I tried it with boneless short ribs the first night and with two boiled eggs the second night. I can easily see myself subbing in dry poached chicken breast but the steak was the best version. If you plan to make this ahead, make sure to roast the sweet potatoes as you need them, they don't keep very well overnight.
CookSorcery
Boston
4/16/2020