Cherry Bakewell Tart Recipe

cherry bakewell tart on a white cake stand

If you’ve been craving a dessert that’s both timeless and approachable, this cherry bakewell tart is the one! A buttery, tender shortcrust pastry holds layers of tart or sweet cherry jam and a rich almond frangipane filling, topped with sliced almonds for crunch. Whether you’re baking it for a weekend treat or a showstopper dessert for guests, this tart is sure to impress.

cherry bakewell tart on a cake stand

Why You’ll Love This Cherry Bakewell Recipe

I saw a Bakewell Tart for the first time on The Great British Baking Show and knew I had to make it. As soon as I did, it quickly became one of my go-to holiday desserts and one of my favorite non-chocolate desserts. I love a tart – I have a mix of savory and sweet-tart recipes on my site like a grain-free balsamic roasted strawberry tart, a pear frangipane tart, and a tomato tart with an olive oil crust. Each one is an elegant, impressive, but easy dish that is perfect for Christmas and Hanukkah, but I truly make them all year long. This recipe combines almond flavor with fruity jam to make it absolute heaven, and the tart is as beautiful as it is delicious.

If you’ve never made pastry before, this shortcrust sweet pastry is a great place to start – it’s easier to work with than pâte brisée and holds up well for days at room temperature. While mini Bakewell tarts are charming, a full-sized tart is easier to prepare and makes a stunning centerpiece, with its layers of jam and frangipane on full display. Give it a try – I promise it’s not as tricky as it seems!

What is a Bakewell Tart?

A traditional Bakewell tart is a classic British dessert made with a sweet shortcrust pastry, jam, and rich almond frangipane filling, often topped with sliced almonds or icing. Shortcrust pastry, made with flour, butter, and a little liquid, is tender and crumbly, ideal for both sweet and savory dishes, and truly delicious!

Originating in the village of Bakewell in Derbyshire, England, the Bakewell Tart has been a beloved dessert for centuries. While traditional versions often feature icing, this rustic take highlights the natural sweetness of cherry jam and nutty almond frangipane.

Ingredient Notes

recipe ingredients on a white counter

Crust

  • All-purpose flour (or half GF oat flour and half GF flour blend): Provides structure and a tender base for the tart. The GF flours are a great option for a gluten-free version.
  • Powdered sugar: Helps the crust have a finer, melt-in-your-mouth texture.
  • Sea salt
  • Unsalted butter: The key to a flaky, buttery crust. Plant butter works just as well for a dairy-free option.
  • Egg yolk: Helps bind the dough together.
  • Cold water: Helps bring the dough together without making it sticky.

Filling

  • Unsalted butter: Provides richness and moisture to the almond filling. Plant butter is a perfect swap if you’re dairy-free.
  • Granulated sugar: Sweetens the filling and helps create a light, fluffy texture.
  • Sea salt: A little salt cuts through the sweetness and enhances the almond flavor.
  • Blanched almond flour: The star of the filling, giving it a nutty, rich flavor and smooth texture.
  • All-purpose flour (or GF flour blend): Adds structure to the filling without making it too dense.
  • Egg: Provides structure and helps the filling puff up slightly as it bakes.
  • Egg white: Lends additional structure and lightness to the filling.
  • Almond extract: Brings out the almond flavor, making the filling taste like classic frangipane.
  • Cherry jam: Adds a sweet and tangy layer between the crust and filling, bringing bright flavor and moisture.
  • Sliced almonds: Provide a beautiful, crunchy topping that adds texture and reinforces the almond flavor.

See the full recipe card below for exact ingredient amounts and instructions.

How to Make This Cherry Bakewell Tart

a hand holding pie dough

Step 1: Make the crust. In the bowl of a food processor fitted with the metal S blade, combine the flour, powdered sugar, and salt. Pulse a few times to mix. Add the butter and pulse until the pieces are about the size of peas. Add the egg yolk and cold water, then pulse again until the dough comes together. If you don’t have a food processor, mix the dry ingredients in a large mixing bowl, cut the butter into the flour using a pastry cutter or a fork until it resembles small crumbs, then mix in the egg yolk and water to form a ball of dough.

dough pressed into a pie plate

Step 2: Transfer the dough to a lightly floured surface and roll it into a 12” circle using a rolling pin. Carefully transfer the rolled dough to a 9” tart pan, pressing it into the corners. Trim the dough with kitchen scissors or a sharp knife so that you’re left with just ½ inch of overhanging dough around the edges of the tart. Fold the overhang down into the sides of the tart to reinforce the sides of the pastry and use the tines of a fork to prick the bottom in several places. Freeze the crust for 30 minutes. While the crust freezes, preheat the oven to 400F.

beans on top of a pie dough to provide weight

Step 3: Place the tart on a rimmed baking sheet. Line the top of the crust with a sheet of parchment paper or foil and fill it with pie weights, rice, or anything that is oven-safe and heavy enough to keep your crust from puffing when it bakes. (I use dried beans and I’ve had the same ones for 30 years LOL.)

a baked pie dough

Step 4: Bake the crust with the weights for 20 minutes, then remove the parchment with the weights and bake for 5 – 10 minutes longer, until the edges of the crust are lightly golden. Remove the crust from the oven and allow it to cool slightly while you prepare the filling. Reduce the oven temperature to 350F.

frangipane filling in a stand mixier

Step 5: Make the filling: In the bowl of a stand mixer or, with a hand mixer, beat the butter, sugar, and salt until pale and fluffy. Stir in the flour, whole egg, egg white, and almond extract until combined. 

cherry jam spread onto the pie crust

Step 6: Spread a layer of cherry jam evenly into the bottom of the slightly cooled crust. Dollop the filling over the jam. Gently spread it so it fills the crust, smoothing out the top with a spatula.

frangipane filling on top of the cherry jam

Step 7: Dollop the filling over the jam. Gently spread it so it fills the crust, smoothing out the top with a spatula.

almonds on top of the tart

Step 8: Sprinkle the sliced almonds on top. Bake the tart at 350F for 35 – 40 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean. Remove the tart from the oven and let it cool completely on a wire rack. Serve at room temperature. Enjoy!

cherry bakewell tart baked and placed on top of a cake stand

Recipe Variations

This Cherry Bakewell Tart is wonderfully adaptable! Here are some fun ways to make it your own:

  • Swap out cherry jam for peach, fig, or apricot jam in the summer, or use cranberry or plum jam in the winter.
  • Replace the almond flour with sunflower seed or pumpkin seed flour for a nut-free version. You can also use a vanilla extract instead of almond extract for a subtle flavor.
  • Replace granulated sugar with monk fruit sweetener or a similar substitute for a lower-sugar tart.

Expert Tips

  • If you use a chunky jam, you may want to use ½ cup instead. 
  • To make this tart vegan, replace the butter with plant butter, such as Miyoko’s, and substitute the eggs in the filling with 6 tablespoons of sweetened condensed coconut milk. Reduce the sugar in the filling to 6 tablespoons to balance the sweetness. 
  • A good-quality jam makes all the difference. Opt for a tart variety to balance the sweetness of the filling.
a slice of cherry bakewell tart on a plate

Serving Tips

  • For best results, serve the tart slightly warm or at room temperature for the best flavor.
  • Pair with a dollop of whipped cream or a scoop of dairy-free ice cream.
  • For an elegant presentation, dust the tart lightly with powdered sugar just before serving. You can also garnish with fresh cherries for a pop of color and a nod to the tart’s fruity layer. 
  • Drizzle a little almond glaze (icing sugar/confectioners’ sugar, water, and almond essence) or melted white chocolate over the top for a festive touch.

Storage Tips

Store the tart in an airtight container or with plastic wrap at room temperature for several days. Freeze for up to 3 months.

half of a cherry bakewell tart

Recipe FAQs

What tart pans work best?

A fluted tart pan with a removable bottom is ideal for this recipe. It allows for easy removal of the tart and creates those beautiful, scalloped edges that make the dessert look so professional.

Can I freeze the unbaked crust or filling?

Yes, you can freeze both the crust and the filling! Roll out the crust and fit it into the tart pan, then freeze it until firm. For the filling, store it in an airtight container. When ready to use, defrost both components in the refrigerator before assembling and baking.

More Dessert Recipes

If you give this recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! I have started a weekly Monday newsletter with tips, musings, new recipes not published here, fun new finds, and more. Subscribe for free here.

For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love!  Join me!

cherry bakewell tart on a white cake stand

Cherry Bakewell Tart

Pamela
If you’ve been craving a dessert that’s both timeless and approachable, this cherry bakewell tart is the one! A buttery, tender shortcrust pastry holds layers of tart or sweet cherry jam and a rich almond frangipane filling, topped with sliced almonds for crunch. Whether you’re baking it for a weekend treat or a showstopper dessert for guests, this tart is sure to impress.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Crust Freeze Time 30 minutes
Total Time 2 hours 5 minutes
Course Dessert
Servings 1 9-inch Tart

Ingredients
  

Crust

  • 1 1/2 cups all-purpose flour or half GF oat flour and half GF flour blend
  • 1/4 cup powdered sugar
  • 1/4 teaspoon sea salt
  • 8 Tablespoons 1 stick unsalted butter or plant butter, cold, cut into ½-inch pieces
  • 1 large egg yolk reserve the white for the filling
  • 2 Tablespoons water cold

Filling

  • 8 Tablespoons 1 stick unsalted butter or plant butter, softened
  • 1/2 cup granulated sugar
  • 1/4 teaspoon sea salt
  • 1 1/4 cups blanched almond flour
  • 1/4 cup all-purpose flour or GF flour blend
  • 1 large egg
  • 1 large egg white
  • 3/4 teaspoon almond extract
  • 6 Tablespoons cherry jam or any jam! Raspberry is a classic
  • 1/2 cup sliced almonds

Instructions
 

  • Make the crust: combine the flour, powdered sugar, and salt in the bowl of a food processor fitted with the metal S blade. Pulse the dry mixture a few times to combine. Add the butter and pulse until the butter is the size of peas. Add the egg yolk and the water and pulse until the dough comes together. (If you don’t have a food processor, you can use a large mixing bowl and work the butter into the flour with a pastry cutter or fork – until the butter is cut into small pieces and then add the egg yolk and water to create a ball of dough.)
  • Transfer the dough to a lightly floured work surface and roll into a 12” circle. Carefully transfer the rolled dough to a 9” tart pan, pressing it into the corners. Trim the dough with kitchen scissors so that you’re left with just ½-inch of overhanging dough around the edges of the tart. Fold the overhang down into the sides of the tart to reinforce the sides of the pastry and use the tines of a fork to prick the bottom in several places. Freeze the crust for 30 minutes.
  • In the meantime, preheat the oven to 400 F degrees.
  • Place the tart on a rimmed baking sheet. Line the top of the crust with a sheet of parchment paper or foil and fill with pie weights, rice, or anything that is oven-safe and heavy enough to keep your crust from puffing when it bakes. I use dried beans and I’ve had the same ones for 30 years LOL.
  • Bake the crust with the weights for 20 minutes, then remove the parchment with the weights and bake for 5 to 10 minutes longer, until the edges of the crust are lightly golden.
  • Remove the crust from the oven and allow it to cool slightly while you prepare the filling.
  • Reduce the oven temperature to 350 F degrees.
  • Make the filling: Beat together the butter, sugar, and salt until pale and fluffy. Stir in the flours, whole egg and egg white, and almond extract until combined.
  • Spread the raspberry jam evenly into the bottom of the slightly cooled crust. You want a nice thin layer of jam to cover the bottom of the crust. Dollop the filling over the jam. Gently spread it so it fills up the crust, smoothing out the top with a spatula. Sprinkle the sliced almonds on top.
  • Bake the tart in a 350 F oven for 35 to 40 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
  • Remove the tart from the oven and allow it to cool completely on a rack. Serve at room temperature.
  • Store the tart, well covered, at room temperature for several days. Freeze for longer storage.

Notes

  • If you use a chunky jam, you may want to use ½ cup instead. 
  • To make this tart vegan, replace the butter with plant butter, such as Miyoko’s, and substitute the eggs in the filling with 6 tablespoons of sweetened condensed coconut milk. Reduce the sugar in the filling to 6 tablespoons to balance the sweetness. 
  • A good-quality jam makes all the difference. Opt for a tart variety to balance the sweetness of the filling.
Tried this recipe?Let us know how it was!

Stracotto di Manzo (Beef Braised in Red Wine)

serving stracotto di manzo on a white plate with side dishes

This Stracotto di Manzo is the kind of recipe that fills your kitchen with the warmth and comforting aroma of a classic Italian home. It’s everything you’d want in a pot roast—tender beef, rich vegetables, and a deeply flavorful sauce that gets its magic from a good red wine and a touch of fragrant spices. Whether it’s a main course for a special holiday meal or a cozy weekend dinner, this dish always delivers.

stracotto di manzo in a serving dish

Why You’ll Love This Stracotto di Manzo Recipe

This is the pot roast I grew up with, and it takes me straight back to my grandmother’s kitchen every time I make it. It’s deeply flavorful, make-ahead friendly, and versatile enough to suit any schedule. I’ll often cook it the day before to give the flavors more time to meld (and so I can skim the fat off the sauce the next day—an easy way to lighten it up).

This Italian pot roast is also wonderfully customizable. Whether paired with creamy polenta, buttery mashed potatoes, or even cauliflower mash for a low-carb option, Stracotto di Manzo is a main dish that feels like a warm hug. And don’t worry if you’re cooking for vegetarians or vegans—this recipe works just as well with root vegetables and chickpeas instead of beef. No matter how you make it, it’s a dish that’s guaranteed to bring everyone to the table.

Let’s get into the ingredients, steps, and all my favorite tips for making this recipe your own.

Ingredients You’ll Need

This dish is built on simple, wholesome ingredients that create incredible flavor:

recipe ingredients on the countertop
  • Beef roast: Use a well-marbled cut like a chuck roast or brisket for maximum tenderness. For a stew-like version, stewing beef cut into chunks works beautifully.
  • Sea salt and black pepper: Essential for seasoning the beef and vegetables.
  • Unrefined olive oil: For searing the beef and sautéing the vegetables.
  • Onion (yellow or red): Adds a sweet or slightly sharp base to the sauce.
  • Carrots and celery stalks: Form the foundation of a classic Italian mirepoix.
  • Garlic cloves: These add deep flavor without overpowering.
  • Tomatoes (fresh or jarred): If using fresh, peel and seed them. Jarred or canned tomatoes are a great shortcut.
  • Dry red wine: Use something you’d drink—Chianti or Merlot work perfectly.
  • Beef or chicken stock: Homemade or high-quality store-bought stock adds richness.
  • Lemon zest strip: Brightens up the dish and balances the richness.
  • Cinnamon stick and whole cloves (optional): Add a subtle warmth and complexity to the sauce.
  • Fresh flat-leaf parsley: For a fresh, vibrant garnish.

Optional Vegan Adaptation

  • Replace the beef with root vegetables or winter squash (rutabagas, parsnips, carrots, sweet potatoes).
  • Add chickpeas for protein.
  • Use vegetable stock for a plant-based version with just as much depth.

For exact ingredient amounts, see the full printable recipe card below.

How to Make Stracotto di Manzo

searing meat in a cast iron pan

Step 1: Prep the Beef Roast: Pat the beef dry with paper towels and season it all over with salt and pepper. Sear it in a large Dutch oven over medium high heat until golden on all sides. This step locks in deep flavor and makes a rich base for the sauce.

veggies sauteeing in a pot

Step 2: Sauté the Vegetables: Remove the beef and add more olive oil if needed. Sauté the onions, carrots, celery, and cloves of garlic over medium heat until soft and aromatic.

adding tomatoes and red wine to the pot

Step 3: Build the Sauce: Add the tomatoes, red wine, and stock, scraping up the browned bits from the bottom of the pan. Toss in the lemon zest, cinnamon stick, and cloves for more depth of flavor.

beef in a red wine sauce and veggies

Step 4: Braise: Return the beef to the pot, cover, and cook until fork-tender:

Slow cooker: Cook on low for 8 hours.

Stovetop: Simmer on low for 2–3 hours.

Oven: Bake at 325°F for about 3 hours.

serving stracotto di manzo on a white plate with side dishes

Step 5: Finish and Serve: Remove the cinnamon stick, lemon zest, and cloves. If making ahead, refrigerate the sauce and beef separately and skim off the fat the next day. Reheat gently, garnish with parsley and serve with your favorite side dish.

beef next to a side of mashed potatoes on a white plate

Recipe Tips

  • Sear the Beef: This step builds delicious flavor so make sure to not skip it.
  • Make Ahead: Cook the day before to save time and let the flavors develop.
  • Smoother Sauce: Strain or puree with an immersion blender before serving for a smoother sauce.
  • Use the Right Wine: Use good quality dry red wine like Chianti, Barbera, or Merlot works beautifully. Avoid cooking wine, as they tend to be overly salty.

Serving Suggestions

  • Side Dishes: This stracotto recipe pairs beautifully with creamy polenta, buttery mashed potatoes, risotto, or tender egg noodles. Serve with cauliflower mash or roasted vegetables for a lighter option
  • Garnish for Presentation: A sprinkle of fresh flat-leaf parsley adds nice color and brightness to the dish, which makes it as visually appealing.
  • Serve Family-Style: Present the beef in large pieces on a large plate or platter surrounded by braised vegetables and sauce. This rustic, communal style of serving is perfect for sharing at the table.
  • Keep it Warm: If serving buffet-style or over a long dinner, keep the Stracotto di Manzo warm in a slow cooker set to “keep warm” or in a covered dish over low heat.
  • Crusty Bread: Provide a loaf of crusty Italian bread for soaking up the yummy sauce—it’s a must for any braised dish!
  • Wine Pairing: The same dry red wine you used in the recipe, such as Chianti or Merlot, can be used for a perfectly paired meal.

Storage and Reheating

Store the beef and sauce separately for up to 3 days. Skim off fat before reheating. This dish freezes beautifully—store in an airtight container for up to 3 months. To reheat, warm the beef and sauce together gently on the stovetop.

a serving dish filled with stracotto di manzo

Recipe FAQs

Can I make this recipe gluten-free?

Absolutely! Just ensure that your beef stock and wine are gluten-free.

What’s the best cut of beef for Stracotto di Manzo?

Tough cuts of meat do well in this recipe because of its long cooking time. Chuck roast is a great choice for braising because it becomes tender and flavorful when cooked slowly. Brisket and stewing beef are great alternatives.

How do I adapt this for a vegetarian version?

Swap out the beef for hearty root vegetables like rutabagas, carrots, and sweet potatoes. Add a jar of chickpeas for protein, and use vegetable stock instead of beef stock.

Can I skip the cinnamon and cloves?

While optional, these spices add a unique depth to the dish. If you prefer, you can omit them and still have a delicious result.

More Italian Recipes

serving stracotto di manzo on a white plate with side dishes

Stracotto di Manzo (Beef Braised in Red Wine)

Pamela
This Stracotto di Manzo is the kind of recipe that fills your kitchen with the warmth and comforting aroma of a classic Italian home. It’s everything you’d want in a pot roast—tender beef, rich vegetables, and a deeply flavorful sauce that gets its magic from a good red wine and a touch of fragrant spices. Whether it’s a main course for a special holiday meal or a cozy weekend dinner, this dish always delivers.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours
Course Main Course
Cuisine Italian

Ingredients
  

  • 1 beef roast about 3 to 4.5 pounds, tied into a compact shape or stewing beef, cut into 1 ½ to 2-inch cubes if you want more of a beef stew, or a beef brisket
  • Sea salt and black pepper to taste
  • 3 Tablespoons unrefined olive oil
  • 1 large onion diced yellow or red
  • 2 carrots peeled and chopped
  • 2 celery stalks chopped
  • 3 to 4 garlic cloves slivered
  • 3 cups peeled seeded and chopped tomatoes (fresh or jarred)
  • 1 ¾ cups dry red wine or as needed 375 ML (half a standard bottle)
  • 2 cups beef or chicken stock
  • 1 lemon zest strip about 3 inches long
  • 1 cinnamon stick trust me here!
  • A few whole cloves optional
  • Minced fresh flat leaf parsley for garnish

Instructions
 

  • Tie the meat with twine if desired. Pat the meat dry with paper towels. Season all over with 2 teaspoons of salt and pepper to taste.
  • Warm a large Dutch oven over medium heat and add the olive oil. When warm, add the meat and sear on all slides until golden brown. This will take a couple minutes.
  • Remove the meat from the pot and transfer to a large plate in the meantime. Add extra olive oil to the pot if you see any dry spots. Add the onions, carrots, celery and garlic to the pot. Saute until tender. Add the tomatoes and a big pinch of salt. Deglaze the pot. Add the remaining ingredients except the parsley and bring to a boil.
  • Add the meat back to the Dutch oven and cover. Lower the heat to a simmer and cook until the meat is tender, about 2 hours. Or bring to a simmer and cook in a 325 F degree oven COVERED for 3 hours. Or transfer everything to a slow cooker and cook on low for 8 hours.
  • When the meat is cooked through and tender, remove the cinnamon stick, lemon zest, and cloves and serve.
  • If you’re serving this the following day, remove the meat from the pot after it’s cooked through and refrigerate overnight. Refrigerate the sauce and vegetables separately overnight. The next day, remove visible fat from the meat and hardened fat from the sauce using a spoon. Make sure to remove the twine (if used). Slice the meat and reheat over the stove with the pan juices and vegetables. I don’t slice the meat as much as I break it into big chunks. Taste for salt. If pan juices are too thin, simmer uncovered and keep meat covered with foil.
  • Add the sauce on top (you can strain or puree if desired). Top with parsley if desired.

Notes

  • Sear the Beef: This step builds delicious flavor so make sure to not skip it.
  • Make Ahead: Cook the day before to save time and let the flavors develop.
  • Smoother Sauce: Strain or puree with an immersion blender before serving for a smoother sauce.
  • Use the Right Wine: Use good quality dry red wine like Chianti, Barbera, or Merlot works beautifully. Avoid cooking wine, as they tend to be overly salty.
Tried this recipe?Let us know how it was!

Radicchio Salad with Olives and Parmesan

bowl of red radicchio and endives salad topped with parmesan cheese, olives, and oranges

If you’re searching for a show-stopping winter salad, look no further than this radicchio salad recipe. This colorful salad pairs the slightly bitter crunch of radicchio with buttery Castelvetrano olives, salty Parmesan, and a tangy-sweet balsamic dressing. Whether you’re looking to jazz up your holiday table, or weeknight meals, this delicious salad is as easy to make as it is stunning to serve.

bowl of salad ready to eat

Why You’ll Love This Festive Radicchio Salad Recipe

By now, you’ve probably noticed my love for bitter lettuces – they pair so well with seasonal fruits and the sweetness of balsamic vinegar! Radicchio, a member of the chicory family, is known for its vibrant red-purple leaves and slightly bitter flavor, which mellows beautifully when paired with sweet or tangy ingredients. If radicchio, endive, or arugula aren’t your favorites, try using just a small amount mixed with milder greens like green leaf lettuce, baby field greens, or romaine.

Olives are one of my household’s favorite things and this salad is definitely olive-forward. But if olives aren’t your thing, you can swap them for another briny ingredient like sliced hearts of palm or jarred artichoke hearts, both of which are easy to find in most grocery stores. It’s an elegant salad that’s surprisingly versatile, making it a great option for weeknights when you’re looking to change things up a bit. It’s great on its own but also pairs super well with a protein like crispy chicken thighs or a grilled flat iron steak!

Ingredient Notes

ingredients for radicchio salad - head of radicchio, endives, olive oil, balsamic, olives, parmesan block, honey, lemon, and oranges
  • Red Radicchio: Adds a beautiful bitterness and a vibrant pop of color. Substitute with purple cabbage for a milder crunch.
  • Endive: Brings a delicate, slightly bitter crunch that pairs beautifully with the radicchio. Belgian endive or even escarole work well as alternatives.
  • Castelvetrano Olives: Their buttery, slightly sweet flavor balances the bitter greens. Green Cerignola or any mild green olive can be swapped in.

Dressing

  • Extra Virgin Olive Oil: Provides a luscious base for the dressing. Choose a high-quality olive oil for the best flavor.
  • Aged Balsamic Vinegar: Adds a sweet, tanginess to the dressing. Sherry vinegar or a splash of red wine vinegar with a pinch of sugar works too.
  • Lemon Juice: Brightens the salad and lifts all the flavors. Lime juice could stand in if needed.
  • Honey or Maple Syrup: Optional, but a touch of sweetness balances the bitterness; maple syrup is a lovely vegan option.
  • Parmesan or Pecorino Cheese: Adds a savory, umami richness. Nutritional yeast or shaved Manchego cheese are great substitutes.
  • Flaky Salt and Freshly Ground Black Pepper: Essential for enhancing all the flavors. You can use kosher salt or sea salt if preferred.
  • Orange Segments or Pear Slices (optional): Provide sweetness and a juicy freshness. Apple slices or pomegranate arils are great alternatives.

See the full recipe card below for exact ingredient amounts and instructions.

How to Make Radicchio Salad

radicchio being torn by hand to go into salad

Step 1: Remove the core from the radicchio and discard any browned outer leaves. Cut into bite-sized pieces and put them in a large bowl. Add the endive slices to the bowl.

bowl finished with cheese and olives on a wooden cutting board

Step 2: If your olives are whole, lightly smash each one with the flat side of a knife to remove the pit, then halve them. If using pre-pitted olives, simply cut them in half. Add the olives to the bowl with the greens.

bowl of cut up oranges

Step 3: In a small bowl or jar, whisk together the olive oil, balsamic vinegar, lemon juice, and 1 ½ tablespoons of the olive brine. Taste and, if needed, add honey or maple syrup to balance the flavors.

block of parmesan cheese flakes on wooden cutting board

Step 4: Use a vegetable peeler to create large, thick flakes of cheese and toss with the salad, along with salt and pepper to taste. Top with orange segments or pear slices and drizzle the remaining dressing on top. Serve garnished with additional cheese if desired.

bowl of salad with parmesan block in the back

Expert Tips

  • Always taste your dressing before adding it to the salad. You can adjust the sweetness or acidity to suit your preference.
  • This salad is best served immediately after tossing to maintain the crisp texture of the greens.
  • Seasonal fruit like pomegranate or apple slices can add extra color and flavor.

Serving Suggestions

  • This radicchio salad pairs beautifully with grilled meats, seafood, or a hearty pasta dish. It’s also fantastic as a light lunch served with cheesy bread or more of a crusty bread like a baguette.
  • You can also add grains for a hearty twist. Toss in cooked quinoa, farro, or pearl barley for added texture.
  • In the fall, swap the oranges for roasted butternut squash or beets, and sprinkle on some toasted pumpkin seeds.
  • Top with goat cheese, feta cheese, parmesan cheese, or any other of your favorite cheeses.

Storage Tips

To maintain the freshness and crunch, store the salad greens, dressing, and toppings (like cheese and fruit) separately. Combine them just before serving.

Store the dressing in an airtight container in the fridge for up to a week. Shake or whisk before using.

bowl of salad with all ingredients, ready to eat

Recipe FAQs

Can I make this salad ahead of time?

Yes, you can prep the ingredients in advance. Chop the greens, pit the olives, and make the dressing up to a day ahead. Keep everything separate and toss the salad just before serving for the best texture and flavor.

Can I make this salad vegan?

Absolutely! Swap the Parmesan or Pecorino cheese for a sprinkle of nutritional yeast or a vegan cheese alternative. Use maple syrup instead of honey in the dressing.

Is this salad gluten-free?

Yes, as written, this salad is naturally gluten-free. Just double-check any packaged ingredients like cheese or olives to ensure they’re free of added gluten.

More Salad Recipes

If you give this recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! I have started a weekly Monday newsletter with tips, musings, new recipes not published here, fun new finds, and more. Subscribe for free here.

For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love!  Join me!

bowl of red radicchio and endives salad topped with parmesan cheese, olives, and oranges

Radicchio Salad with Olives and Parmesan

Pamela
If you're searching for a show-stopping winter salad, look no further than this radicchio salad recipe. This colorful salad pairs the slightly bitter crunch of radicchio with buttery Castelvetrano olives, salty Parmesan, and a tangy-sweet balsamic dressing. Whether you’re looking to jazz up your holiday table, or weeknight meals, this delicious salad is as easy to make as it is stunning to serve.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Servings 4

Ingredients
  

  • 1 small head red radicchio
  • 1 endive cut into ¼ inch crosswise slices
  • 1 cup Castelvetrano olives preferably pitted, brine reserved

Dressing

  • 3 Tablespoons extra-virgin olive oil
  • 1 ½ Tablespoon aged balsamic vinegar
  • Juice of a lemon
  • 1 ½ Tablespoon honey or maple syrup optional

Other ingredients

  • 2 ounces Parmesan or Pecorino cheese
  • Flaky salt and freshly ground black pepper
  • Optional: Orange segments or a sliced pear

Instructions
 

  • Core the radicchio and discard any browned outer leaves. Cut into bite-sized pieces and put them in a large bowl along with the endive.
  • Pit the olives, if using whole olives. I do this by smashing them lightly with the flat end of a knife. If using already pitted olives, cut each olive in half. Add the olives to the bowl with the radicchio and endive.
  • Whisk together the olive oil, balsamic vinegar, lemon juice and 1 ½ tablespoons of the olive brine. Taste for sweetness, and add a drizzle or more of honey, if desired. Toss most of the dressing with the greens.
  • Use a vegetable peeler to create large, thick flakes of cheese and toss with the salad, along with salt and pepper to taste. Top with orange segments or pear slices and drizzle remaining dressing on top. Serve garnished with additional cheese if desired.

Notes

  • Always taste your dressing before adding it to the salad. You can adjust the sweetness or acidity to suit your preference.
  • This salad is best served immediately after tossing to maintain the crisp texture of the greens.
  • Seasonal fruit like pomegranate or apple slices can add extra color and flavor.
  • To maintain the freshness and crunch, store the salad greens, dressing, and toppings (like cheese and fruit) separately. Combine them just before serving.
  • Store the dressing in an airtight container in the fridge for up to a week. Shake or whisk before using.
Tried this recipe?Let us know how it was!

Leftover Mashed Potato Gnocchi Recipe

mashed potato gnocchi tossed in red sauce and topped with basil and parmesan cheese

Give leftovers new life by turning leftover potatoes from Thanksgiving dinner into a delicious and satisfying dish with this easy mashed potato gnocchi recipe! These gnocchi are made with just a handful of ingredients you likely already have, making them super easy. 

mashed potato gnocchi on a white plate with sauce and basil

Why You’ll Love Leftover Mashed Potato Gnocchi

This homemade gnocchi is simple, comforting, and versatile. It’s also an easy way to reduce food waste from Thanksgiving leftovers. Unlike the premade options you’ll find at grocery stores, this gnocchi is beginner-friendly, requiring just a clean countertop and your hands – and it tastes even better the next day. If you’re new to dough-making, it’s as simple as mixing and rolling, making it an excellent introduction to pasta-making (or try my pizza dough recipe for another approachable option).

This gnocchi is also easily customizable for dietary needs – gluten-free flour works beautifully, and pairing it with my basil parsley pesto makes it a meal everyone can enjoy. Best of all, uncooked gnocchi freeze well, making it perfect for meal prep and saving time on busy nights! Whether you’re serving gnocchi for a cozy dinner or keeping some on hand for quick meals, this recipe delivers on flavor, ease, and versatility. It’s bound to become a favorite in your rotation.

Whether you’re a new cook or a seasoned pro, this step-by-step recipe will help you create gnocchi that is light, flavorful, and perfect for pairing with your favorite sauces or just melted butter! Say goodbye to food waste and hello to an elevated comfort meal that the whole family will love!

Ingredients You’ll Need

ingredients on a countertop
  • Leftover mashed potatoes: These are the base of the gnocchi, providing moisture and structure. Any smooth mashed potato, even sweet potatoes, can work here.
  • Egg yolks: Add richness and help bind the dough. A flaxseed egg or 2 tablespoons of Greek yogurt can work in a pinch.
  • All-purpose flour or gluten-free all-purpose flour: Acts as the primary binding agent for a smooth dough, creating structure. Gluten-free flour is a great alternative for those avoiding gluten.
  • Nutmeg: Adds a warm, subtle flavor that enhances the overall taste. Cinnamon or allspice can be used for a different flavor profile.
  • Sea salt, kosher salt
  • Black pepper: Optional for taste.

See the full recipe card below for exact ingredient amounts and instructions.

How to Make Mashed Potato Gnocchi

recipe ingredients in a bowl getting prepared to be mixed.

Step 1: On a clean counter or large cutting board, combine the mashed potatoes, egg yolks, 1 ½ cups of flour, a pinch of nutmeg, and a pinch of salt.

mashed potato dough rolled into a ball

Step 2: Use your fingertips to press and mix the potato mixture until it comes together to form a dough that feels firm but slightly soft under gentle pressure. If the dough is too sticky, sprinkle with a little more flour. Test the dough. Take a small piece and roll it on a floured surface into a rope about ½ inch in diameter. If it holds together, the dough is ready. If not, fold in a little more flour, press the dough several times, and test again.

dough rolled out into a long tube

Step 3: Lightly flour the counter. Divide dough into 4 equal pieces. Roll each piece out with your hands into a rope about ½ inch in diameter. Cut ½  inch pieces using a knife or bench scraper. 

gnocchi dumplings on a sheet pan.

Step 4: Place them on a lightly floured baking sheet. You can leave them as is or make a traditional gnocchi shape with a gnocchi board, or the back of a fork.

tiny mashed potato dumplings in boiling water

Step 5: Bring a large pot of salted water to a boil. Add the gnocchi, in batches if needed depending on the pan size. Cook for 1 to 2 minutes or until they rise to the surface. Use a slotted spoon to remove them, and transfer them to a large bowl.

mashed potato gnocchi on a white plate with sauce and basil

Step 6: Toss the gnocchi with your favorite sauce, butter, or olive oil, and finish with a sprinkle of Parmesan cheese.

mashed potato gnocchi in a white serving bowl with sauce and basil

Expert Tips

  • Use smooth, lump-free mashed potatoes. The smoother your mashed potatoes, the better your gnocchi will hold together.
  • Make this recipe vegan by replacing the egg yolks with 2 tablespoons of Greek yogurt or a flaxseed “egg” (1 tablespoon flaxseed meal mixed with 3 tablespoons water).
  • Get creative with your mashed potato gnocchi by adding your favorite herbs and flavors to the dough. Finely chopped rosemary or thyme can add an earthy, aromatic touch, while grated Parmesan cheese brings a savory depth. You can also try mixing in a little garlic powder or smoked paprika for a flavor twist. Feel free to experiment – this is a forgiving recipe that lends itself to personalization!

Serving Suggestions

  • Serve with a warm slice of whole wheat soda bread.
  • Toss the gnocchi in a simple sage butter sauce, a hearty marinara, Bolognese, or a garlic-infused Alfredo sauce. Any sauce of your choice will be delicious!
  • Serve on the side of a grilled steak or lemon-herb chicken for a delicious and flavorful meal.

Storage Tips

For best results, place any leftover cooked gnocchi in an airtight container and refrigerate for up to 2 days. Reheat by sautéing in a bit of butter or oil until warmed through.

Gnocchi freezes beautifully! Arrange uncooked gnocchi in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe bag. Boil straight from frozen when you’re ready to enjoy them.

a bowl filled with mashed potato gnocchi tossed in sauce and topped with basil and parmesan

Recipe FAQs

What if my dough is too sticky?

Gradually add more flour, a tablespoon at a time, until the dough reaches the desired consistency. Be cautious not to add too much, as this can make the gnocchi dense.

Can I make the dough ahead of time?

It’s best to cook the gnocchi shortly after preparing the dough. However, you can shape the gnocchi, freeze them on a baking sheet, then transfer them to a freezer-safe bag for later use.

Why did my gnocchi turn out dense?

Overworking the dough or adding too much flour can result in dense gnocchi. Mix the ingredients until just combined and handle the dough gently to maintain a light texture.

More Favorite Recipes

The Best Root Gratin Vegetable Recipe

Easy Pasta al Limone Recipe (with Bucatini or Spaghetti)

Creamy Chicken and Wild Rice Soup Recipe

Thanksgiving Salad with Homemade Pomegranate Vinaigrette

If you give this recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! I have started a weekly Monday newsletter with tips, musings, new recipes not published here, fun new finds, and more. Subscribe for free here.

For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love!  Join me!

mashed potato gnocchi tossed in red sauce and topped with basil and parmesan cheese

Leftover Mashed Potato Gnocchi Recipe

Pamela
Give leftovers new life by turning leftover potatoes from Thanksgiving dinner into a delicious and satisfying dish with this easy mashed potato gnocchi recipe! These gnocchi are made with just a handful of ingredients you likely already have, making them super easy.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 minutes
Course Main Course
Cuisine American, Italian
Servings 4

Ingredients
  

  • 2 cups leftover mashed potatoes
  • 2 egg yolks
  • 1 1/2 – 2 cups all-purpose flour or GF all-purpose flour
  • Pinch of nutmeg
  • Pinch of sea salt or kosher salt
  • Serving suggestion: Your favorite pasta sauce and grated Parmesan cheese

Instructions
 

  • On a large cutting board or a clean counter, combine the mashed potatoes, egg yolks, 1 1/2 cups of flour, a pinch of nutmeg and pinch of salt. Press the dough together with your fingertips until it comes together and is no longer sticky. If it’s too sticky, sprinkle with a little flour.. The dough should be a firm but also give under gentle pressure. Test the dough: take a piece and roll it with your hands on a well-floured board into a rope 1/2-inch in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again.
  • Lightly flour the counter. Divide the dough into 4 pieces and roll it out with your hands into a rope about ½-inch in diameter. Cut ½ -inch pieces using a knife or bench scraper. You can leave them as is or make a classic gnocchi shape with a gnocchi board, or the tines of a fork.
  • Bring a large pot of salted water to a boil. Add the gnocchi, in batches if needed depending on the size of the pan. Cook for 1 to 2 minutes or until they rise to the surface. Remove gnocchi with a skimmer or spider and place gnocchi into a bowl and toss with desired sauce and top with Parmesan cheese.

Notes

  • Use smooth, lump-free mashed potatoes. The smoother your mashed potatoes, the better your gnocchi will hold together.
  • Make this recipe vegan by replacing the egg yolks with 2 tablespoons of Greek yogurt or a flaxseed “egg” (1 tablespoon flaxseed meal mixed with 3 tablespoons water).
  • Get creative with your gnocchi by adding your favorite herbs and flavors to the dough. Finely chopped rosemary or thyme can add an earthy, aromatic touch, while grated Parmesan cheese brings a savory depth. You can also try mixing in a little garlic powder or smoked paprika for a flavor twist. Feel free to experiment – this is a forgiving recipe that lends itself to personalization!
Tried this recipe?Let us know how it was!

This post may contain affiliate links

The Best Root Vegetable Gratin Recipe

root vegetable gratin in a baking dish and topped with fresh thyme

This root vegetable gratin is a perfect side dish that brings depth and coziness to any meal, and it’s a showstopper on holiday tables! My version, made with layers of colorful root veggies and an irresistible miso cream sauce, takes this gratin to a comfort food level of deliciousness. Topped with melted cheese and infused with earthy thyme, this gratin is the perfect blend of creamy, savory, and just a hint of warmth.

root vegetable gratin in a baking dish topped with cheese

Why You’ll Love This Root Vegetable Gratin Recipe

This gratin doesn’t just look beautiful – it’s packed with flavor, thanks to a rich miso and cream sauce that brings out each of the root vegetable slices’ earthy, natural taste. Miso adds just the right amount of umami to complement the vegetables. This dish is simple to make and uses versatile ingredients, so you can work with whatever root vegetables you love or have on hand – potatoes, parsnips, carrots, and even fennel all work beautifully here. If you’re a fan of fall vegetables, you might also enjoy my roasted fall vegetables agrodolce, or my roasted vegetables with mint salsa verde. Both bring out the flavors of seasonal produce in a sweet-and-sour glaze.

To keep the flavors in this recipe balanced, I like to mix starchy and non-starchy vegetables, adding a little color where I can. Just be mindful of strong flavors like parsnip, which can sometimes overpower milder ingredients. And while the onion jam might feel like a small luxury, it adds a level of sweetness and depth that’s irresistible. This gratin is ideal for holiday side dishes alongside your turkey, but don’t be surprised if you’re tempted to make it for cozy weeknight dinners with some easy crispy chicken thighs, too!

What is Onion Jam?

Onion jam is a sweet, savory, and tangy condiment made by slowly cooking onions until caramelized and jam-like in texture, often with the addition of vinegar, sugar, and spices. 

If you can’t find onion jam, you can easily make it at home by cooking onions low and slow with olive oil or butter, then adding a splash of vinegar and a touch of sweetener like honey or maple syrup. In a pinch, caramelized onions make a great substitute.

Ingredient Notes

Recipe ingredients on a white counter top.
  • White miso paste: Adds a deep umami richness that enhances the earthy flavors of the root vegetables; if unavailable, you can substitute with a teaspoon of soy sauce or a touch of nutritional yeast for a hint of depth.
  • Heavy cream: Creaminess binds the gratin together and creates a luscious texture; use cashew milk for a dairy-free option without sacrificing richness.
  • Vegetable broth: Lightens the creamy base while adding extra savory flavor; any good-quality broth works here, even a mushroom broth if you want a hint of earthiness.
  • Garlic cloves: If needed, you can use garlic powder, but fresh garlic is ideal for full flavor.
  • Fresh thyme leaves: Thyme’s woodsy, aromatic notes complement the earthy root vegetables beautifully; rosemary or sage could be used sparingly if thyme isn’t available.
  • Black pepper: Adds a subtle heat to balance the creamy elements; freshly ground pepper is best, but pre-ground will do in a pinch.
  • Salt 
  • Ground nutmeg: A pinch of nutmeg brings warmth and depth, giving the gratin a subtle, cozy undertone; cinnamon or allspice would also work if you want to experiment.
  • Onion jam: If you can’t find onion jam, slowly sauté diced onions until golden for a similar effect.
  • Mixed root vegetables: Such as Russet potatoes, sweet potatoes, carrots, parsnips, celery root, rutabaga, fennel, etc. The heart of the gratin offers layers of flavor, color, and texture; try any mix you love, but make sure to cut thin slices for even cooking.
  • Gruyère or Comté cheese: Feel free to get creative with different cheeses if desired.
  • Olive oil: Helps create a golden, crisp topping and lightly coats the vegetables for added richness. Avocado oil is a good substitute.

See the full recipe card below for exact ingredient amounts and instructions.

Step-by-Step Instructions

cream and seasonings in a mixing bowl

Step 1: Preheat your oven to 375°F (190°C). In a medium saucepan, whisk together the white miso paste, heavy cream, vegetable broth, minced garlic, fresh thyme leaves, black pepper, a pinch of salt, and nutmeg. Heat this mixture over medium heat, stirring until the miso paste has completely dissolved and everything is well combined. Remove from heat and stir in the onion jam.

sliced root veggies in a baking dish

Step 2: In a large bowl, toss the thinly sliced root vegetables with the miso cream mixture. Make sure the vegetables are well coated.

a baking dish filled with root veggies and a cream sauce

Step 4: Grease a 13×9-inch baking dish with olive oil. Layer the coated root vegetables in the dish, slightly overlapping each slice as you go. Pour any remaining miso cream mixture over the top of the vegetables.

foil covering the top of a baking dish

Step 5: Cover the entire dish tightly with aluminum foil and set it on a baking sheet. Bake in your preheated oven for 45 minutes.

vegetables cooked in cream sauce coming out of the oven

Step 6: Carefully remove the foil and test the vegetables for tenderness by poking them with a paring knife. If they’re tender, you can pause the recipe here –  let it sit at room temp for a couple of hours, and finish it after the turkey comes out of the oven.

shredded cheese placed on the top of the gratin

Step 7: Sprinkle the shredded cheese over the top and return the casserole dish to the oven, baking for an additional 15 – 20 minutes until the cheese is melted and golden brown.

a spoon serving a slice of root vegetable gratin

Step 8: Let the gratin cool slightly before serving. Garnish with fresh thyme leaves if you like, and season with salt to taste.

showing a close up of fresh thyme resting atop a cheesy root vegetable gratin

Tips for the Best Root Vegetable Gratin

  • Keep the slices thin and uniform. For perfectly even slices, use a mandoline to cut your root vegetables. This ensures uniform thickness, which is key for even cooking and those beautiful, layered visuals that make gratins so irresistible.  If you don’t have a mandoline, a sharp knife will work – just try to get slices about 1/8-inch thick.
  • Use high-quality cheese. The cheese layer really shines here, so try to use Gruyère, Comté, or another high-quality option. The mild nuttiness and melting quality elevate the dish.
  • Let the gratin rest. Allowing the gratin to cool slightly before serving helps the layers set, making it easier to serve and enhancing the flavors.

Make It Vegan

You’ll get a great result making this gratin vegan by substituting the heavy cream and cheese with dairy-free options. Cashew milk is a great swap for heavy cream – blend ½ cup raw cashew butter (or JOI cashew milk base) with 3 cups of water. Use your favorite vegan cheese for the topping.

scooping a serving of root vegetables out of a baking dish

Serving Tips

Here are some serving suggestions for your root vegetable gratin:

Storage Tips

Let the gratin cool, then cover it tightly or store it in an airtight container. Refrigerate for up to 3 days.

To freeze, bake until the vegetables are tender but skip the cheese topping. Cool completely, wrap tightly, and freeze for up to 1 month. To reheat, thaw the frozen gratin overnight in the fridge, top with cheese, and bake at 375°F (190°C) until warmed through and bubbly.

Recipe FAQs

Can I make this dish ahead of time?

Yes! You can bake the gratin up to the point of adding cheese, then refrigerate it once cooled. Reheat in the oven until warmed through, then add the cheese and finish baking until bubbly.

What other vegetables can I use?

Feel free to add or swap in other root vegetables like turnips or beets, which will add a lovely color contrast and slight sweetness.

More Favorite Dishes

If you give this recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! I have started a weekly Monday newsletter with tips, musings, new recipes not published here, fun new finds, and more. Subscribe for free here.

For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love!  Join me!

root vegetable gratin in a baking dish and topped with fresh thyme

The Best Root Vegetable Gratin

Pamela
This root vegetable gratin is a perfect side dish that brings depth and coziness to any meal, and it’s a showstopper on holiday tables! My version, made with layers of colorful root veggies and an irresistible miso cream sauce, takes this gratin to a comfort food level of deliciousness. Topped with melted cheese and infused with earthy thyme, this gratin is the perfect blend of creamy, savory, and just a hint of warmth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Side Dish
Servings 8

Ingredients
  

  • ¼ cup white miso paste not low-sodium
  • 1 ½ cups heavy cream or rich cashew milk
  • 1 ½ cups vegetable or chicken broth
  • 6 garlic cloves minced
  • 2 Tablespoons fresh thyme leaves or 2 teaspoons dried thyme
  • 1 teaspoon black pepper
  • A big pinch of salt
  • ¼ teaspoon ground nutmeg
  • ¼ cup caramelized onion jam I used Divina or saute 1 onion, diced
  • 4 pounds mixed root vegetables such as potatoes, sweet potatoes, carrots, parsnips, celery root, rutabaga, fennel, etc., sliced ⅛ -inch thick (THIN)
  • 1-2 cups shredded Gruyere or Comte cheese
  • Olive oil
  • Salt to taste

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a saucepan, whisk together the white miso paste, heavy cream, vegetable broth, minced garlic, thyme leaves, black pepper, a pinch of salt, and nutmeg. Heat the mixture over medium heat, stirring until the miso paste is fully dissolved and the ingredients are well combined. Remove the mixture from heat and stir in the onion jam..
  • In a large mixing bowl, combine the thinly sliced root vegetables with the miso cream mixture. Make sure the vegetables are well coated.
  • Grease 13 x 9 baking dish with olive oil. Layer the coated root vegetables in the dish, slightly overlapping the slices. Pour any remaining miso cream mixture over the top of the vegetables.
  • Cover the baking dish with aluminum foil and place on a baking sheet. Bake in the preheated oven for about 45 minutes.
  • Remove the foil and check to make sure the vegetables are tender by poking them with a paring knife. You can pause the recipe here, let it sit at room temp for a couple hours, and finish it after the turkey comes out of the oven. Sprinkle the shredded cheese over the top of the gratin and continue baking for an additional 15-20 minutes or until cheese is melted and lightly browned.
  • Let the gratin cool slightly before serving. Garnish with fresh thyme leaves if desired and season with salt to taste.

Notes

  • Keep the slices thin and uniform. For perfectly even slices, use a mandoline to cut your root vegetables. This ensures uniform thickness, which is key for even cooking and those beautiful, layered visuals that make gratins so irresistible.  If you don’t have a mandoline, a sharp knife will work – just try to get slices about 1/8-inch thick.
  • Use high-quality cheese. The cheese layer really shines here, so try to use Gruyère, Comté, or another high-quality option. The mild nuttiness and melting quality elevate the dish.
  • Let the gratin rest. Allowing the gratin to cool slightly before serving helps the layers set, making it easier to serve and enhancing the flavors.
  • Storage: Let the gratin cool, then cover it tightly or store it in an airtight container. Refrigerate for up to 3 days.
  • To freeze, bake until the vegetables are tender but skip the cheese topping. Cool completely, wrap tightly, and freeze for up to 1 month. To reheat, thaw the frozen gratin overnight in the fridge, top with cheese, and bake at 375°F (190°C) until warmed through and bubbly.
Tried this recipe?Let us know how it was!

This post may contain affiliate links

Cozy Roasted Butternut Squash and Apple Soup Recipe

two bowls of soup side by side

This Butternut Squash and Apple Soup is a nourishing and comforting fall classic with a twist. With a balance of earthy squash, naturally sweet apples, and fresh sage, this creamy fall soup is as simple as it is delicious. It’s great for cozy dinners, holiday gatherings, or even as a Thanksgiving “bridge” meal. Made with homemade stock, this creamy soup is packed with wholesome ingredients, making it the best thing to snuggle up with during the colder months.

butternut squash and apple soup in two bowls

Why You’ll Love This Butternut Squash and Apple Soup

I’ve been making my traditional Butternut Squash Soup for over 30 years, but this version, with the addition of apples and sage, offers a fresh take that I absolutely adore. The apples add a subtle sweetness, and the sage provides that perfect herbal note. Plus, the easy technique—roasting the squash whole—saves time and hassle.

This delicious soup is also wonderfully versatile—it pairs beautifully with crusty sourdough for a cozy lunch or works as an elegant starter for a holiday meal. Plus, it’s easily adapted for different dietary preferences, making it a great choice for any crowd. Try it as a warm-up for Thanksgiving or enjoy it with a seasonal salad and cornbread for lunch. And remember: soup is only as good as the stock, so if you’re able, try making a homemade stock to take this dish to the next level.

Ingredients and Tips

Here’s what you’ll need and a few pointers for making this easy butternut squash soup recipe shine:

recipe ingredients on a white countertop
  • Butternut Squash: Use two small or one large squash (about 4 pounds). Roasting the squash whole simplifies prep and adds natural sweetness.
  • Olive Oil: Unrefined, to give it a mild, pure flavor.
  • Yellow Onion: Brings a mild sweetness and rich, savory flavor to the soup.
  • Celery: These add depth of flavor to the soup base.
  • Apples: Any variety works! I find that slightly tart Granny Smith apples provide a nice balance.
  • Stock: Use homemade vegetable or chicken stock if you can; it makes a big difference in flavor.
  • Maple Syrup: Just ¼ cup for a hint of warmth and natural sweetness.
  • Sea Salt and Black Pepper
  • Sage: Fresh sage is best for that earthy, fall flavor.
  • Milk of Choice: Adds creaminess—dairy or non-dairy both work beautifully. Whole milk is fine but use heavy cream if you’re looking for a very creamy, decadent soup.

For exact ingredient amounts, see the full printable recipe card below.

Step-by-Step Instructions

butternut squash cut in half on a baking sheet

Step 1. Preheat and Roast the Squash: Preheat your oven to 350°F. Place the whole butternut squash on a baking sheet and roast for 45 minutes. Once cooled, cut in half, scoop out the seeds, and remove the flesh.

veggies sauteeing in a large skillet

Step 2. Sauté the Vegetables: Heat olive oil in a large soup pot over medium heat. Add the chopped yellow onions, celery, and apples. Sauté until tender and the onion is translucent.

veggies covered in broth in a soup pot

Step 3. Simmer the Soup: Add the roasted squash, stock, and maple syrup. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes. Add salt, pepper, and sage, and cook for another 5 minutes.

blended soup in a large soup pot

Step 4. Blend and Finish: Carefully blend the hot soup with an immersion blender until smooth. (If using a regular blender, work in batches and be cautious with the hot liquid.) Stir in the milk and taste to adjust the seasoning if needed.

a bowl of butternut squash and apple soup topped with sage

How to Serve Butternut Squash and Apple Soup

  • Garnish Ideas: Try topping with toasted pumpkin seeds, a swirl of crème fraîche or sour cream, or crispy sage leaves for a beautiful presentation. A sprinkle of parmesan or goat cheese would also be divine.
  • Serving Suggestions: Serve with some crusty sourdough bread, moist cornbread, or a hearty salad. A grilled cheese or panini would also be perfect to dunk into the soup.

Storage Tips

  • Storage: Store any leftover soup in an airtight container. This soup keeps well for up to 4 days in the refrigerator. It also freezes nicely for up to 3 months, so consider making a double batch!
  • Reheating: Warm gently on the stovetop over medium-low heat. If it thickens too much, add a splash of stock or water to thin.
two bowls of soup side by side

Recipe FAQs

Can I use pre-cut squash?

Yes! Using pre-cut butternut squash cubes can save time. Roast them for about 25 minutes at 350°F, then proceed with the recipe as written.

Can I use frozen butternut squash?

Yes, you can absolutely use frozen butternut squash in this recipe! Frozen squash is a great time-saver since it’s pre-cut and ready to go. You can skip the roasting step and add the frozen squash directly to the pot along with the other ingredients. Just keep in mind that frozen squash might cook a bit faster, so check for tenderness and adjust the cooking time as needed.

How can I make this a vegan butternut squash soup?

Use vegetable stock and coconut milk or a splash of cashew cream in place of milk to keep that same creamy texture. Just make sure it’s unsweetened if using coconut milk.

What apples work best in this soup?

Granny Smith or Honeycrisp apples work particularly well because they bring a good balance of sweetness and tartness. But really, any apple you have on hand will work!

More Soup Recipes

If you give this Thanksgiving salad with pomegranate salad dressing recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! I have started a weekly Monday newsletter with tips, musings, new recipes not published here, fun new finds, and more. Subscribe for free here.

For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love!  Join me!

two bowls of soup side by side

Cozy Roasted Butternut Squash and Apple Soup Recipe

Pamela
This Butternut Squash and Apple Soup is a nourishing and comforting fall classic with a twist. With a balance of earthy squash, naturally sweet apples, and fresh sage, this creamy fall soup is as simple as it is delicious. It’s great for cozy dinners, holiday gatherings, or even as a Thanksgiving “bridge” meal. Made with homemade stock, this creamy soup is packed with wholesome ingredients, making it the best thing to snuggle up with during the colder months.
Print Recipe Pin Recipe
Servings 6

Ingredients
  

  • 2 small or 1 large butternut squash about 4 pounds
  • 2 teaspoons unrefined olive oil
  • ½ yellow onion chopped
  • 2 celery stalks chopped
  • 2 apples any variety, cored and chopped
  • 4-5 cups vegetable or chicken stock preferably homemade, depending how thick you like your soup
  • ¼ cup pure maple syrup
  • 2 teaspoons sea salt
  • Freshly ground black pepper
  • 1 Tablespoon fresh sage leaves
  • ½ cup plain unsweetened milk of choice (dairy or non-dairy)

Instructions
 

  • Preheat the oven to 350 F degrees.
  • Place the butternut squash (whole) on a baking sheet and roast in the oven for 45 minutes. Allow to cool and then cut in half lengthwise. Remove the seeds. Then, you can either scoop out the flesh with a spoon or peel off the skin, whatever is easier for you. Set aside.
  • Heat a large soup pot (I use a 6qt) over medium heat. Add the oil and when warm, add the onion, apple and celery. Saute until vegetables are tender and onions translucent.
  • Add the butternut squash, stock and maple syrup and bring to a boil. Reduce heat to low and simmer for 10 minutes. Season with salt and pepper and add the fresh sage. Cook for another 5 minutes.
  • Puree soup in a blender or with an immersion blender until smooth. If you do this in a blender, be careful when blending hot liquids and you may have to do this in batches. Stir in milk. Taste for seasoning and serve.

Notes

  • Garnish Ideas: Try topping with toasted pumpkin seeds, a swirl of crème fraîche or sour cream, or crispy sage leaves for a beautiful presentation. A sprinkle of parmesan or goat cheese would also be divine.
  • Serving Suggestions: Serve with some crusty sourdough bread, moist cornbread, or a hearty salad. A grilled cheese or panini would also be perfect to dunk into the soup.
  • Storage: Store any leftover soup in an airtight container. This soup keeps well for up to 4 days in the refrigerator. It also freezes nicely for up to 3 months, so consider making a double batch!
  • Reheating: Warm gently on the stovetop over medium-low heat. If it thickens too much, add a splash of stock or water to thin.
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Thanksgiving Salad with Homemade Pomegranate Vinaigrette

thanksgiving salad in a bowl topped with pomegranate vinaigrette

Celebrate this Thanksgiving with a fresh, vibrant, and beautifully balanced salad featuring a simple pomegranate vinaigrette. This salad offers a welcome burst of color and crunch on your holiday table and complements classic Thanksgiving dishes perfectly. It’s easily customizable, so feel free to mix in your favorite add-ins like creamy avocado, salty nuts, or even a touch of cheese if you like.

A photo of a thanksgiving salad tossed with homemade pomegranate vinaigrette

Why You’ll Love This Thanksgiving Salad with Pomegranate Vinaigrette Recipe

Every Thanksgiving, I love to bring something new and refreshing to the table. This year’s Thanksgiving salad is filled with crisp greens, juicy pomegranate seeds, and a tangy pomegranate vinaigrette that’s both sweet and tart. 

It’s a light, refreshing side that contrasts with the richer, heavier dishes on the table. Plus, the ingredients are easily prepped in advance, so you’ll have one less thing to worry about on the big day. Holiday salads are a fun way to incorporate seasonal ingredients, but also serve as a beautiful centerpiece on the table (an added bonus!)

Ingredients You’ll Need

All you need are a handful of ingredients and simple steps to make this homemade dressing and beautiful Fall salad. Feel free to customize it to your liking– that’s what makes salads fun! 

recipe ingredients on a cutting board

Pomegranate Vinaigrette

  • Pomegranate juice: See below for making your own juice. Otherwise, you can use Pom juice or another high-quality brand you like from your local grocery store. 
  • White wine vinegar or lemon juice
  • Pure maple syrup, honey, or agave
  • Unrefined, cold-pressed extra virgin olive oil: Or another neutral oil like avocado oil if desired. 
  • Sea salt
  • Freshly ground black pepper
  • Pomegranate seeds (also called pomegranate arils!)

Salad Ingredients

  • Mixed greens of your choice (see recipe notes for recommended greens)
  • Pitted dates or dried fruit of your choice
  • Pickled onions or shallots
  • Fresh red radishes or watermelon radish
  • Avocado
  • Toasted and salted nuts or seeds: Such as walnuts, pistachios, almonds, or pumpkin seeds for extra flavor and crunch. 
  • Cheese: Try Manchego, blue cheese, feta cheese, or goat cheese for extra creaminess and tang.

See the full recipe card below for exact ingredient amounts and instructions. 

How to Make Pomegranate Vinaigrette

pomegranate vinaigrette ingredients in a jar with a lid

Step 1: In a mason jar with a secure lid, add the pomegranate juice, vinegar or lemon juice, sweetener, olive oil, salt, and pepper. Give it a good shake until the vinaigrette is well-emulsified. Add the pomegranate seeds and stir gently. For best results, make the vinaigrette a day in advance to allow the flavors to develop. Serve chilled or at room temperature. 

How to Assemble the Salad

salad greens in a mixing bowl

Step 1: Place the chopped mixed greens in a large serving bowl. Drizzle just enough of the pomegranate vinaigrette over the greens to lightly coat them. Toss gently to ensure even distribution.

salad topped with all the fixings

Step 2: Arrange the dates, pickled onions, radishes, avocado, and toasted nuts on top of the greens for a stunning presentation. Serve immediately for the freshest taste and crunch.

Recipe Tips 

  • Rather than tossing everything together, layer toppings on the greens for a beautiful presentation that shows off the colors and textures. This way, you have a gorgeous salad that’s tasty and eye catching. 
  • Toasting nuts or seeds brings out their flavor and adds a satisfying crunch. Use a dry skillet over medium heat until golden and fragrant.
  • For maximum freshness, add delicate ingredients like avocado and radishes right before serving. This keeps the salad crisp and vibrant.
  • If the salad will be out for a while, serve the pomegranate vinaigrette on the side. This keeps the greens crisp longer and allows guests to dress their own portions.

Deseeding Pomegranate: To quickly and cleanly remove seeds, cut the pomegranate in half horizontally. Hold one half over a large bowl, cut side down, and use a wooden spoon to tap firmly all over the skin. The seeds will loosen and fall out with minimal mess.

Making Fresh Pomegranate Juice: For the best flavor, make your own pomegranate juice. Place pomegranate seeds in a blender or food processor, pulse a few times, and strain through a fine mesh sieve to separate the juice from the pulp. Use a spoon to press any remaining juice through the sieve.

a close up of thanksgiving salad tossed in dressing

Health Benefits of Pomegranates

Incorporating pomegranate into your vinaigrette isn’t just for flavor—it also adds a nutritional boost! Pomegranates are:

  • Rich in Antioxidants: Known for reducing inflammation and supporting immune health, pomegranate is a great addition to holiday meals.
  • High in Fiber: Including fiber from pomegranate seeds supports digestion, helping to balance a heavier holiday menu.
  • Loaded with Vitamins: Especially vitamin C and potassium, pomegranates help maintain heart health and immune strength.

Serving and Storage Tips

This salad pairs wonderfully with traditional Thanksgiving favorites like roasted turkey, sweet potato casserole, and stuffing. It can also be a great option for a lighter lunch or brunch during the holiday season. You can serve it as a side salad or add some leftover turkey to make it a main course! 

To store, follow these simple instructions below. 

Salad: If you have leftovers, store them in an airtight container in the refrigerator for up to one day. Keep in mind that avocado and delicate greens may wilt slightly.

Vinaigrette: The pomegranate dressing can be made ahead and refrigerated for up to a week. If making ahead, add pomegranate seeds just before serving.

a beautiful green salad tossed with pomegranate dressing

Recipe FAQs

Can I make the pomegranate vinaigrette in advance?

Yes, absolutely! You can make the vinaigrette up to one week ahead and store it in the fridge. Add the pomegranate seeds right before serving to keep them fresh.

How do I make fresh pomegranate juice?

To make fresh pomegranate juice, place one cup of pomegranate seeds in a blender and pulse a few times. Strain through a fine mesh sieve to separate the juice from the seeds, pressing down with a spoon to extract any remaining juice.

What greens are best for a Thanksgiving salad?

Avoid delicate baby greens that can wilt quickly. Instead, try sturdier greens like arugula, radicchio, endive, frisée, or Little Gem lettuce. Combining bitter greens with sweet elements like dates and pomegranate balances the flavors beautifully.

Can I add cheese to this salad?

Absolutely! This salad pairs well with a range of cheeses. Try Manchego, blue cheese, feta, or goat cheese for extra creaminess and tang.

More Winter Salads

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thanksgiving salad in a bowl topped with pomegranate vinaigrette

Thanksgiving Salad with Homemade Pomegranate Vinaigrette

Pamela
Celebrate this Thanksgiving with a fresh, vibrant, and beautifully balanced salad featuring a simple pomegranate vinaigrette. This salad offers a welcome burst of color and crunch on your holiday table and complements classic Thanksgiving dishes perfectly. It’s easily customizable, so feel free to mix in your favorite add-ins like creamy avocado, salty nuts, or even a touch of cheese if you like.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Main Course, Salad, Side Dish
Cuisine American
Servings 6

Ingredients
  

Vinaigrette

  • ¼ cup pomegranate juice see notes for how to make your own
  • 2 Tablespoons white wine vinegar or lemon juice
  • 1-2 Tablespoons pure maple syrup honey or agave
  • ⅓ cup unrefined cold-pressed extra-virgin olive oil
  • ½ teaspoon sea salt
  • Freshly ground black pepper
  • ½ cup pomegranate seeds

Salad

  • 10 cups of chopped mixed greens of your choice*
  • 5 large dates pitted and sliced or ⅓ cup dried fruit of your choice
  • ½ cup pickled onions or shallots**
  • 4 small red radishes sliced super thin or ½ large watermelon radish, julienned
  • 1 large avocado sliced
  • Toasted and salted nuts or seeds like walnuts, pistachios, almonds or pumpkin seeds or candied nuts (I used Diamond salted walnuts)

Instructions
 

  • Place all vinaigrette ingredients in a jar with a screw top lid and shake until emulsified.
  • Arrange salad greens in a large serving bowl and toss to coat with just enough dressing. Top with desired add-ins and serve immediately.

Notes

  • To make pomegranate juice: Place 1 cup of pomegranate seeds in a blender and pulse a few times to release their juice. You don’t want to blend completely. Place a fine mesh sieve over a bowl or measuring cup and strain the crushed pomegranate seeds and their juice. Use a spoon to press any juice left from the seeds through the sieve. This will yield about ¼ cup of juice.   
  • *I do not recommend baby field greens for a buffet. They get soggy quickly. Personally, I like mixing different greens together, especially bitter ones (e.g. arugula, radicchio, endive, frisee)  when there is a sweet element like fruit in the salad. But use what you enjoy and what is available in your area. I used 7 heads of Little Gem lettuce and 2 big handfuls of arugula.
  • **Quick pickled onions: 1 small red onion or 2 medium shallots, thinly sliced
    1 cup water
    2 Tablespoons red wine vinegar
    1 Tablespoon granulated cane sugar
    1/2 teaspoon kosher salt
    To make pickled shallots, combine the water, red wine vinegar, sugar, and 1/2 teaspoon salt in a small saucepan and bring to a boil. Add the sliced onion and simmer for 15 minutes. Remove from the liquid and set aside in a bowl to cool.
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