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  • Makes 3 cups

Three different bitter greens—Belgian endive, radicchio, and arugula—give this starter salad vibrant color and delectable crunch. Bright pink quick-pickled onions double as an eye-catching salad ingredient and a dressing when you sprinkle the pickling liquid over the leafy greens. Toasted walnuts add a warm, earthy flavor that complements the tangy bite of the onions, but feel free to swap them out for pumpkin seeds or whole wheat croutons if you don’t eat nuts. This simple tricolor salad is great to serve alongside a hearty soup or shepherd’s pie to turn dinnertime into an elegant experience.

Tip: Be sure to save the remaining pickled onions for later; they will keep in the fridge for up to two weeks.

For more recipes that use pickled onion, check out these tasty ideas:

Ingredients

  • 1 medium red onion, halved and thinly sliced
  • ½ cup red wine vinegar
  • 1 teaspoon sea salt
  • 1 teaspoon pure maple syrup
  • 1 Belgian endive, halved and thinly sliced
  • 1 head radicchio, coarsely chopped
  • 1 cup fresh arugula
  • 2 tablespoons chopped toasted walnuts

Instructions

  1. In a heatproof bowl combine onion, vinegar, salt, and maple syrup. Pour ½ cup boiling water over top; mix well. Let stand 30 minutes to 1 hour to quick pickle.
  2. In a medium bowl combine endive, radicchio, and arugula. Add ¼ cup of the pickled onion and 1 to 2 tablespoons of the pickling brine; toss to combine. Sprinkle with walnuts.

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Mary Margaret Chappell

When Mary Margaret Chappell first started out in the plant-based food world as a writer, editor, and recipe developer, she was a bacon-loving former pastry chef who didn’t think she could ever cook without butter. Fourteen years, four cookbooks, dozens of cooking classes, and hundreds of recipes later, her favorite thing in the world is sharing the tips, techniques, and recipes that show just how easy and delicious whole-food, plant-based cooking can be. The former food editor of Vegetarian Times magazine has done away with her dependency on butter and is honing her skills at baking with natural sweeteners. Chappell lives in France, where plant-based eating can often be a challenge, but the fruits, vegetables, grains, and legumes available are simply amazing. Find her on Instagram and Facebook.

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