Name: Dinner Salad With Radicchio and Roasted Sweet Potatoes
Yield: 4 servings
Ingredients: 1/2 cup salted, roasted cashews; 1/4 cup vegetable oil; 3 Tbsp. unseasoned rice vinegar; 3/4 tsp. crushed red pepper flakes; 3/4 tsp. fish sauce; 3/4 tsp. honey; 1 garlic clove; Kosher salt; 4 small sweet potatoes (about 1 1/2 lb. total), scrubbed, halved lengthwise; 2 Tbsp. extra-virgin olive oil; 4 large eggs; 2 heads of radicchio (about 1 lb. total), quartered, cores removed, leaves separated; 1 small fennel bulb, quartered lengthwise, thinly sliced lengthwise; 2 Tbsp. unseasoned rice vinegar; 1/2 cup crushed salted, roasted cashews; 1/2 cup cilantro leaves with tender stems; Kosher salt

A salad or mixed red and green chicory with shaved fennel halved hardboiled eggs cilantro and more on a white platter...

Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich

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 notes

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