Radicchio and Roasted Sweet Potato Salad with Persimmons and Tangerines: So much color and flavor in an achingly beautiful salad that holds up well on a buffet table and will take you all the way through the holiday season in health!
Thanksgiving, as perhaps the most important dinner of the year, can put unbearable pressure on the cooks, can’t it? You feel like you need to muster the best meal of your life, with no missteps. Except you haven’t been trained in how to be a restaurateur or caterer, how to put a delightful meal on the table for the 12, 16 or 32 of you that expect it. And you only do it once a year, so it’s not like you remember whatever tricks you learned last year.
Sigh. Take a breath.
So I said a fast YES when OXO  asked me to write about an easy salad recipe in the new cookbook “Now & Again: Go-To Recipes, Inspired Menus + Endless Ideas for Reinventing Leftovers,” by Julia Turshen. They also want to highlight Julia’s favorite kitchen items that make it easy to get any recipe done. I’m happy to do it because OXO makes superior products for the kitchen, and this cookbook is very cheerfully, do-ably practical. It presents 150 recipes, some main-idea, and some mini-recipes that transform any leftovers into whole new dishes. I am all in!
Today we’ll make Radicchio and Roasted Sweet Potato Salad with Persimmons and Tangerines. To her basic salad recipe I added the Fuju persimmons and tangerines, because I had them staring at me calling my name, and I subbed sweet potato for the butternut she originally called for, because, frankly, sweet potato is easier for me to cut and handle. I know she would approve.
How to make Radicchio and Roasted Sweet Potato Salad with Persimmons and Tangerines
First, gather all your ingredients. This is always a good idea before you begin any recipe.
Peel the sweet potato. The OXO Swivel Peeler  makes quick work of this (and other tough-skinned veggies), and makes me happy because it is dishwasher safe, stainless steel (no rusting), sharp and has a comfortable non-slip grip. Whoosh whoosh and your spud is naked and ready to dice and roast.
Make up the dressing. I find the Angled Mini Measuring Cup  my most-used measuring tool. I like that you can pour in your ingredient, view the level from above, and move on with the recipe. No picking it up, holding it up to the light and peering at whether it hits the mark or not. The 1/4 cup of apple cider vinegar is easy, as shown, and then the 3/4 cup of olive oil just requires 3 pours of this measure. No need to dirty another cup, is there? I do this all the time with this measuring cup. I just multiply it as needed — 1 pour for 1/4 cup, 2 pours for half a cup, 3 pours for 3/4, and 4 pours for 1 cup. Only one cup to get dirty, easy peasy.
Speaking of olive oil, I really like this Chef’s Squeeze Bottle . They have figured out the cap brilliantly…it is hinged so it snaps cleanly shut, but repeated open-and-closing won’t snap it off. I filled mine with olive oil, which I use seemingly daily, for skillet frying, etc. and I am keeping it at the ready by the stovetop.
I don’t know about you, but my Italian parsley and cilantro bunches ALWAYS seems to go limp in my vegetable drawer, followed by a quick descent into slime, so I am happy to see this Greensaver Herb Keeper , which allows you to fill the bottom with water to keep herbs hydrated, has a hinged basket that opens wide for easy access and has a handle to lift it out of the container, and promotes all-around air circulation. The top lid keeps the humidity in. So far I’ve had a bunch of Italian parsley in there for a week+ and it still looks great!
Shall we make our Radicchio and Roasted Sweet Potato Salad with Persimmons and Tangerines?
It makes a wonderful side salad for any meal, and especially a turkey or roast chicken dinner.
How to make it a main dish salad
- add some chopped roasted chicken or turkey (this takes it out of vegetarian territority, obviously, but is a nice way to use up some leftover turkey meat)
- add a medallion or two of goat cheese resting atop it (this takes it out of vegan territory, but it remains vegetarian)
- add chickpeas and a handful of cooked quinoa for additional protein (still vegan, still vegetarian)
If you like this recipe, pin the image below to your Pinterest board.
And I had some of this salad left over, so I served it the next day. I added some sliced romaine lettuce, chunks of cooked chicken, and I sliced up a couple of garlic knots (rolls) I had hanging around to stand in for croutons. Look how fun that is! (Forgive the horrible photo please.) So this salad can be a wonderful second-day meal!
More salads for Thanksgiving or anytime
Try this Kale and Brussels Sprout Salad with Parmesan and Smoked Almonds . It’s a flavor explosion!
Or this Brussels Sprouts with Bacon, Parmesan and Dates . Again, lots of flavor for a simple salad.
This is a sponsored post written by me on behalf of OXO.