Radicchio & Orange Salad with Walnuts
This Radicchio & Orange Salad with Walnuts is a vibrant, refreshing dish that perfectly balances bitter radicchio with sweet, tangy orange and crunchy walnuts, all brought together by a simple balsamic vinaigrette. It's quick to prepare and visually stunning.
For 2 servings
Prepare the radicchio: Wash the radicchio thoroughly, pat it dry, and thinly slice it crosswise. Place the sliced radicchio in a medium mixing bowl.
Segment the orange: Using a sharp knife, slice off the top and bottom of the orange. Stand the orange upright and carefully cut away the peel and white pith following the curve of the fruit. Over a small bowl to catch the juice, carefully cut along the membranes to release the individual orange segments. Squeeze any remaining juice from the membranes into the bowl.
Toast the walnuts (optional): If your walnuts are not pre-toasted, spread them in a single layer on a dry skillet over medium heat. Toast for 3-5 minutes, stirring occasionally, until fragrant and lightly browned. Let cool slightly, then roughly chop.
Make the vinaigrette: In the small bowl with the reserved orange juice, add the olive oil, balsamic vinegar, maple syrup, Dijon mustard, sea salt, and black pepper. Whisk vigorously until the dressing is well emulsified and creamy.
Assemble the salad: Add the orange segments and toasted walnuts to the bowl with the sliced radicchio.
Dress and serve: Pour the prepared vinaigrette over the salad ingredients. Gently toss to ensure all components are evenly coated. Serve immediately to enjoy the crisp texture of the radicchio.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1To reduce the bitterness of radicchio, you can soak the sliced leaves in a bowl of cold water for 15-20 minutes before drying and assembling the salad.
- 2For perfectly segmented oranges, use a very sharp paring knife and work over a bowl to catch all the delicious juice for your dressing.
- 3Always toast your walnuts for enhanced flavor and crunch. You can do this in a dry pan on the stovetop or in a preheated oven at 350°F (175°C) for 5-7 minutes.
- 4Make the vinaigrette ahead of time and store it in an airtight jar in the refrigerator for up to 5 days. Whisk well before using.
Adapt it for your goals.
Protein Boost
Add grilled chicken, pan-seared salmon, or roasted chickpeas to transform this side salad into a complete and satisfying meal.
Cheese AdditionCheese Addition
Crumble some goat cheese, feta, or shave some Parmesan over the top for a creamy, salty counterpoint to the bitter radicchio and sweet orange.
Nut & Seed SwapNut & Seed Swap
Substitute walnuts with pecans, pistachios, or toasted pumpkin seeds for a different texture and flavor profile.
Why this is on our healthy list.
Rich in Antioxidants
Radicchio contains powerful antioxidants like anthocyanins, which contribute to its vibrant color and may help protect cells from damage.
Excellent Source of Vitamin C
Oranges are renowned for their high Vitamin C content, crucial for immune function, skin health, and acting as a potent antioxidant.
Heart-Healthy Fats
Walnuts are packed with omega-3 fatty acids, particularly alpha-linolenic acid (ALA), which supports heart health and reduces inflammation.
Frequently asked questions
While the vinaigrette can be made several days in advance, it's best to assemble and dress the salad just before serving to prevent the radicchio from wilting and to maintain its crisp texture.
