Radicchio Blue Cheese Salad

Loaded with nutritious butternut squash, radicchio, walnuts and creamy blue cheese, enjoy this salad as a side with Thanksgiving dinner or as a light lunch. It would be yummy topped with leftover turkey, too!

Wisconsin Cheese Radicchio Blue Cheese Salad Recipe
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Maple-Dijon Dressing:



Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Blue can be used in this recipe.


  1. Heat oven to 450°F. 

Maple-Dijon Dressing:

  1. Whisk the maple syrup, apple cider vinegar and Dijon mustard in small bowl. Slowly whisk in olive oil. Season with salt and pepper to taste. Set aside


  1. Slice butternut squash in half lengthwise; remove seeds. Cut squash into 1-inch cubes. Toss with olive oil, salt and pepper. Spread onto a 15 x 10-inch baking sheet. Bake for 15 minutes. Flip wedges; bake for 10-15 minutes longer or until tender and lightly browned. 
    Place radicchio in large serving bowl. Drizzle with reserved dressing; gently toss to coat. Top with squash, blue cheese and nuts. Serve immediately.

Recipe Tip

  • Any brand of Wisconsin blue cheese can be used.
  • This recipe uses a creamy blue cheese, but a crumbly version will also work.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Roth Buttermilk Blue® cheese is made in small batches and has a higher butterfat for a creamy texture.

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