Radicchio Salad With Orange, Apple & Pecans – Bright Winter Side
This vibrant radicchio salad combines peppery purple radicchio leaves with sweet orange, crisp apple, toasted pecans, herbs, and a tangy maple vinaigrette. Quick and easy, it takes just 15 minutes to prepare and is perfect as a weeknight side or festive holiday salad. With its mix of bitter, sweet, and savory flavors, this winter salad is both seasonally stunning and packed with nutrients.
Servings: 4 to 6 people
Calories: 387kcal
Ingredients
- 2 heads radicchio (1 1/2 lbs. total)
- 1 large orange (such as navel or Cara Cara)
- 1 crisp, sweet apple (such as Honeycrisp or Pink Lady)
- 1/2 cup loosely-packed chopped parsley
- 1/2 cup loosely-packed chopped dill
- 1/2 cup halved or rough-chopped pecans
- 1/3 cup crumbled blue cheese or goat cheese (such as Roquefort or Gorgonzola blue cheeses)
For the Vinaigrette
- 1/3 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons pure maple syrup (alt: honey or agave)
- 1 clove garlic, minced
- 2 tablespoons minced shallot
- 2 teaspoons whole-grain mustard
- 1/2 teaspoon Kosher salt (I use Diamond Crystal; if using Morton's, use less)
- 12 turns fresh-cracked black pepper
- Salt and pepper
Instructions
- Prepare the radicchio: Peel the outer leaves from the radicchio. Slice each head in half lengthwise and place each half cut-side down. Slice into ribbons and discard the stump. Place the sliced radicchio in a large mixing bowl.
- Prepare the fruit, nuts, and herbs: Remove the rind from the orange and slice into about 6 round slices. Slice the apple into thin matchsticks or thin slices of choice. Chop the herbs. Crumble the cheese.
- Make the vinaigrette: Whisk together the olive oil, red wine vinegar, maple syrup, garlic, shallot, mustard, salt, and pepper.
- Assemble the salad: Toss the radicchio with the apple slices, nuts, herbs, cheese, and 2/3 of the vinaigrette. Taste one of the leaves. If the salad looks dry or needs more flavor, add a bit more dressing.
- Serve: Pour the mixed salad onto a rimmed serving platter. Nestle and arrange the orange slices amid the salad. Sprinkle with a garnish of salt, pepper, and a few extra parsley leaves. Serve immediately.
Notes
Storage tip: Because radicchio is sturdier than soft greens, you can prepare this salad several hours ahead—without immediate wilting—if you keep it chilled and covered. Dress just before serving.
How to choose fresh radicchio: Choose radicchio that looks bright purple, unblemished, and crisp. Avoid heads of radicchio that have turned brown, have spots, or wilted leaves.
Soak the radicchio: If your radicchio tastes very bitter, rinse the leaves in cold water for 10 minutes, then spin or pat dry. This helps tame the bite without dulling the vibrant color or crisp texture.
Vinaigrette make-ahead: The dressing can be made up to one day ahead. Store covered in the fridge; bring it back to room temperature and whisk again before using.
Prep in advance: In addition to the dressing, you can slice the radicchio and segment the oranges a day ahead, keeping them separately chilled. Wait to slice the apple and toss everything together until just before serving so textures remain crisp.
Substitutions:
- Fruit: Replace apple with a crisp pear, or use blood oranges or pink Cara Cara oranges for stronger color.
- Nuts: If pecans aren’t available, swap in walnuts or pistachios.
- Vinegar and sweetener: White wine vinegar can stand in for red wine vinegar; honey or agave can replace maple syrup at a 1:1 ratio.
Nutrition
Calories: 387kcal | Carbohydrates: 25g | Protein: 6g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Cholesterol: 9mg | Sodium: 399mg | Potassium: 325mg | Fiber: 5g | Sugar: 18g | Vitamin A: 1404IU | Vitamin C: 35mg | Calcium: 94mg | Iron: 2mg
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
