Radicchio, Pear & Walnut Salad
A stunning Italian-inspired salad where crisp, slightly bitter radicchio meets sweet juicy pears and crunchy toasted walnuts. Tossed in a simple honey-lemon vinaigrette and finished with shaved parmesan, this elegant salad comes together in 15 minutes and works beautifully as a starter or light lunch.
For 4 servings
- roast · ~3 min
Toast the walnuts.
Place walnuts in a small dry skillet over medium heat. Toast, stirring frequently, until fragrant and lightly golden (2-3 minutes). Remove from heat and let cool, then roughly chop.
TIPWatch the walnuts closely — they burn in seconds. The moment you smell them, they're ready. - prep · ~5 min
Prepare the radicchio and pear.
1.Cut the radicchio head in half, remove the core, and tear leaves into bite-sized pieces.2.Rinse the pears, cut in half, remove the core, and slice thinly.TIPDon't slice the pears too far ahead — they brown quickly. Toss them with a little lemon juice right away if prepping early. - mix · ~2 min
Make the vinaigrette.
1.In a small bowl, whisk together the lemon juice, honey, and dijon mustard until the honey dissolves.2.Slowly drizzle in the olive oil while whisking continuously until emulsified.3.Season with a pinch of salt and freshly ground black pepper.TIPWhisk vigorously until the dressing looks creamy and uniform — that's how you know it's properly emulsified. - assemble · ~2 min
Toss the salad together.
1.In a large bowl, combine the torn radicchio and sliced pears.2.Drizzle the vinaigrette over the salad and toss gently to coat everything evenly.3.Add the toasted walnuts and shaved parmesan, tossing once more lightly.TIPToss with your hands for the most even coating — just be gentle with the pears. - serve
Serve immediately.
Divide the salad among plates or serve on a large platter. Finish with extra black pepper and a few extra parmesan shavings on top.
TIPThis salad wilts quickly once dressed — don't toss until you're ready to eat.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Tear radicchio into bite-sized pieces, never chop it — tearing prevents bruising and keeps the leaves crisp.
- 2Use firm-but-ripe pears like Bosc or Anjou; they hold their shape when sliced and won't turn mushy.
- 3Toast walnuts in a dry skillet until fragrant (2-3 minutes) to deepen their flavor and add crunch.
- 4Shave Parmesan with a vegetable peeler for thin, delicate ribbons that distribute evenly.
- 5Whisk the dressing vigorously until emulsified — it should look creamy, not separated.
- 6Assemble and dress the salad just before serving to prevent the radicchio from wilting.
- 7For even coating, toss the salad gently with your hands rather than utensils.
Adapt it for your goals.
Vegan
Replace Parmesan with vegan Parmesan-style shreds or omit it entirely, and substitute the honey with maple syrup for a fully plant-based salad.
high proteinHigh-protein
Add 1/2 cup of grilled chicken strips or crumbled goat cheese to turn this side salad into a satisfying main course with extra protein.
low oilLow-oil
Reduce olive oil to 1 tablespoon and use a squeeze of lemon and a pinch of salt as a lighter dressing; the pears and nuts still provide moisture and richness.
Why this is on our healthy list.
Rich in Antioxidants
Radicchio contains anthocyanins and vitamin K, which support heart health and bone strength.
Heart-Healthy Fats
Walnuts provide omega-3 fatty acids that are beneficial for cardiovascular health and brain function.
Good Source of Fiber
Pears and radicchio contribute dietary fiber, aiding digestion and promoting a feeling of fullness.
Low-Calorie Base
Radicchio is naturally low in calories, making this salad a light yet nutrient-dense option for weight management.
Frequently asked questions
You can prep the ingredients (tear radicchio, slice pears, toast walnuts) up to a few hours ahead, but only dress and toss the salad right before serving to keep it crisp.
