Red Cabbage Radicchio Salad with Pecorino & Pumpkin Seeds

Red Cabbage Beet Radicchio Salad
Eating with the seasons has this magic feeling to me –my imagination is boosted to greater heights with every dish. I am deeply convinced that nature knows best, and all I can do is second it. Saying that colors signal specific health benefits, and that nature gives us certain foods in a specific season to meet our bodies’ needs is nothing new. However, it is an often forgotten or neglected principle. An easier way to remember could be by means of color coding: eating with the seasons often means eating with colors. For this reason, the color of this salad is unforgettably bound to the color of winter.

Red Cabbage Beet Radicchio Salad

Red or purple cabbage, radicchio, beets. All in that range of colors, all staining everything they touch – your hands, cutting board and immaculate kitchen towel. Together, they form an elegant color palette that matches perfectly with some purple-gray sage leaves, some dark green pumpkin seeds or sunflower seeds, and a touch of white pecorino cheese. They make for a salad that has what every salad should have: freshness, crunch, toasty and salty notes, and a little bit of sweet and sour.

Red Cabbage Beet Radicchio SaladRed Cabbage Beet Radicchio Salad

Red Cabbage Radicchio Salad with Pecorino & Pumpkin Seeds

serves 4
1 small organic red cabbage, rinsed and very thinly sliced
1 small head of organic radicchio, rinsed and very thinly sliced
2 roasted beets*, cut in slices
8 small pickled onions, chopped (I used roasted onions pickled in balsamic vinegar) OR
1 small red onion, peeled and finely chopped
2 tsp cassis mustard (or grainy dijon mustard)
1 tbsp raspberry vinegar (or balsamic vinegar)
1 tbsp organic lemon juice
1/2 tsp sea salt
2 tbsp good extra virgin olive oil
4 tbsp pumpkin seeds
4 purple (or green) sage leaves
50 g/ 1/4 cup grated good pecorino cheese

In a big salad bowl, combine sliced cabbage, radicchio, beets and chopped onion(s).
Place a small skillet over medium heat and toast pepitas for a couple of minutes, moving them around every few seconds. Prepare the vinaigrette whisking together mustard, salt, vinegar, lemon juice and finally oil, until combined.
Pour vinaigrette in the salad bowl, stir in pepitas and toss to combine. Brake sage leaves with your hands and sprinkle on top of salad, and finish with grated pecorino cheese. Toss again to combine with the rest of ingredients.

* I only found roasted beets at the store, but if you have the chance to buy fresh ones, you can roast them in the oven at 180C/350F for 30 minutes after brushing their skin clean. Once cooked, remove from the oven and let cool a bit, then remove the skin and cut in slices or quarters. 



  1. maia January 30, 2012


    mi sono subito innamorata delle tue splendide foto!
    mi aggiungo ai tuoi readers cosi non perdo neanche un post!!

    a presto

    • Valeria February 4, 2012

      ma grazie Maia, se gentilissima! benvenuta allora 🙂

  2. Donatella January 31, 2012

    bellissmo blog, splendide foto!! Ti seguo

    • Valeria February 4, 2012

      grazie davvero Donatella, mi fai un immenso piacere.

  3. v@le February 2, 2012

    CHE spettacolo le tue foto.. bellissime!
    un insalata con la I maiscola 🙂

    • Valeria February 4, 2012

      Grazie mille Vale, un abbraccio!

  4. M.Usman October 12, 2012

    its so delicious and i like it <3


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