These roasted pumpkin, hazelnut, and fig radicchio cups are the perfect appetiser with the beautiful balance of bitter, sweet, and savoury.
Very easy to make, all the components can be made ahead of time and assembled right before you have guests come over to serve a stunning starter to any dinner party. The colours in these cups are beautiful with a great balance of textures and flavours.
After sharing a radicchio salad recipe with you a while ago, and the positive feedback that I’ve had from that simple recipe, I wanted to celebrate that wonderful bitter leafy vegetable again.
On that note, keep an eye out for another wonderful radicchio recipe in the coming months. I know so many people just have no idea what to do with this beautiful leafy salad!
I love to photograph it, it’s super photogenic.
If you don’t have all of the ingredients for these radicchio cups, don’t worry, I’ve got you covered! You can swap some things out.
You can swap the figs for sliced Bosc pears, the hazelnuts for macadamias, or walnuts. Pumpkin can also be traded for sweet potato.
The garnish of parsley is there for a bit of colour, so it’s not critical. It just adds another element of flavour. It can be swapped out for chives or even watercress.
The vinegarette is there to take the bitter edge off the radicchio. It’s one of the only bitter foods that I can say that I truly love.
My mum always used to say “if it’s very bitter for you, then you need to eat it!”. I’ll happily eat these radicchio cups all day.
I mean, how pretty are these?!?
These radicchio cups are:
- Hint of heat
If you try this recipe, let me know! I would love for you to leave a comment and rating below. If you want to go that extra mile, tag us on Instagram, or share your photo of the recipe on Pinterest. Or Pin It for later!
Other recipes you’ll love:
- Simple Potato and Radicchio Salad
- High Protein Vegan Salad with Sweet Potato, Quinoa and Satay Tofu
- Rainbow Falafel Salad
- Spiced Quinoa and Eggplant Rolls (GF)
- Vegan Bruschetta Toppings Done Four Ways