Greetings from my Tuscan kitchen!
This monthly post is all about inspiring you to cook with seasonal ingredients, and bringing you delicious Italian recipes for lunch or dinner ideas. Do you ever find yourself asking: what are we eating today? I’m here to help!
I like to keep things simple and to the point, no fluff, just delicious recipes and helpful tips!
This month, I’m excited to share one of my favorite Italian dishes from a past live class—one that’s perfect for this season and easy to master. It’s a winter radicchio salad with roasted butternut squash and caramelized pears.
Usually, my online video classes are $21 each, but this one is exclusively FREE for you. Just email me at club@cookingintuscany.cc and I’ll send you:
- A shopping list and detailed recipe to print and keep in your repertoire.
- A one-hour instructional cooking video where I guide you step-by-step.
- Wine pairing recommendations from our very own sommelier, Linda of MySommFriend.
Winter Radicchio Salad with Caramelized Pears Class
During this class replay video, we’ll make Winter Radicchio Salad with Caramelized Pears. I came up with this recipe during my in-person classes, inspired by the beautiful vegetables available in the winter season. I love playing with colors and textures, and I think you’ll really enjoy this dish.
This flavorful salad celebrates contrasts, bringing together the natural sweetness of roasted squash and caramelized pears with the slight bitterness of radicchio, plus the refreshing crunch of thinly sliced fennel.
Toasted pumpkin seeds bring an extra layer of crispiness, making this salad not just a treat for the palate but also a mix of textures. The cinnamon-spiced balsamic vinaigrette ties it all together for a perfectly balanced, winter seasonal salad.
Key Ingredients
500g / 16 oz butternut squash, peeled and cubed
2 pinches salt
2 pears, small and firm
2 tablespoons sugar
1 small radicchio, about 200g / 10 oz, halved
1/2 small fennel bulb, thinly sliced
For the dressing
3 tablespoons extra virgin olive oil
1 tablespoon balsamic glaze
½ cup orange juice, from a fresh orange
½ teaspoon ground cinnamon
2 garlic cloves, peeled
Salt and freshly ground black pepper, to taste
For garnish
2 tablespoons pumpkin seeds, toasted
Want to try a live hands-on class?
Please reach out if you have questions. And after trying this recipe out, I’d love to hear what you think!
Love from Tuscany,
Chicca