Who said salads are only eaten in the warm season?!! Today I’ll prove that’s not the case! Let’s prepare together a refined, elegant and tasty winter salad with radicchio, oranges and toasted walnuts!
What makes this salad so special? It comes together in no time, it’s colorful, fresh and full of flavor.
It’s perfect to serve on many occasions, for example as an elegant starter, or as a side dish, to accompany white meats or roasts.
In a hurry and don’t know what to eat for lunch or dinner? This salad can become a complete main course by adding a source of protein and one of carbohydrates. That way you keep balance and lightness.
At the end you’ll find several ideas on how to turn this salad into a complete and balanced dish.
Radicchio and orange salad is also ideal after the holidays, when you want to eat lighter, perfect in the cold months when fresh citrus, rich in vitamins, are needed.
If you like composed salads, you can also try my grilled chicken salad, perfect for turning a light dish into a complete meal.
Do you like citrus fruits? Then I also recommend the fennel, orange and salmon salad, a really interesting mix of aromas and flavors.
For those looking for plant-based alternatives, the chickpea and green bean salad is a great fiber-rich option, while for more convivial occasions you can opt for my Russian-style salad with tuna and capers, super tasty!
Let’s see together how to make this tasty radicchio salad, but first I’ll leave you some other ideas to try!
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring, Christmas
Ingredients
- 1 head Treviso red radicchio IGP, early variety (the late variety is also fine if you prefer a more bitter taste)
- 2 oranges (large, for supreming (segmenting))
- 1 orange (for juicing for the dressing)
- 1 tsp mustard (optional)
- 1 tsp honey
- extra virgin olive oil (about 1 heaping tablespoon per person)
- salt
- 1 pinch black peppercorns (optional)
- 3 oz walnut halves (or other nuts)
Tools
- Cutting board
- Citrus juicer
- Paper towels
- Bowl
- Small bowl
- Teaspoon
- Teaspoon
- Knife
Steps
For this salad I used early Treviso red radicchio. It is crunchier and, above all, has a balanced bitterness that makes it milder compared to the late red radicchio, which to my taste can be too bitter.
Remove any damaged leaves and wash it thoroughly under running water.
Cut it into thin strips and dry it very well.This step is essential: if water remains, the dressing will slide off and the salad will be less flavorful!
Place it in a large bowl and set aside.
With a sharp knife completely remove the peel and the white pith from the two oranges.Cut out the segments by cutting between membranes, chop them into even pieces and set aside.
If juice runs out while cutting, don’t waste it because you’ll use it for the dressing.Let’s prepare the vinaigrette for our salad! Squeeze the juice of one large orange into a small bowl.
Add one teaspoon of mustard, one teaspoon of honey, salt and pepper, extra virgin olive oil.
Whisk vigorously until you obtain a slightly thick and well-emulsified sauce.The balance between honey and mustard counters the bitterness of the radicchio and gives an amazing flavor.
We’re ready! Take the bowl where you placed the shredded radicchio and arrange the peeled orange segments on top.
Dress the salad with the prepared vinaigrette.
Finally, toast the walnut halves in a small skillet for a few minutes until crunchy, then scatter them over the salad and you’re done!
We’re ready to bring our radicchio, orange and toasted walnuts to the table! I hope you enjoyed this little recipe!
Let me know in the comments if you try it and come back soon to stay updated!
Article protected by copyright © – Gabriella Geroni © All rights reserved
🌿 Why does this salad work?
Sweet / bitter contrast
Crispy and juicy, fresh, light but satisfying.
From a nutritional point of view:
✅ fiber and antioxidants from radicchio,
🍊 vitamin C from oranges,
🥜 healthy fats from walnuts,
🥣 extra virgin olive oil that helps vitamin absorption.
It is naturally:
✔ vegetarian
✔ lactose-free and gluten-free
✔ light
✔ also suitable for those seeking a balanced diet.
It is naturally:
✔ vegetarian
✔ lactose-free and gluten-free
✔ light
✔ also suitable for those seeking a balanced diet.
FAQ (Questions & Answers)
The radicchio is too bitter, how can I tone it down?
You can leave it in cold water for 10–15 minutes before using it, then dry it well.
Can I prepare it in advance?
No! You can prepare the radicchio in advance by cutting it into strips after washing and patting it dry. You can supreme the oranges and toast the nuts, but it’s preferable to assemble and dress the ingredients only at the moment of serving, otherwise the radicchio will lose its natural crunch.
Can I replace the walnuts?
Yes, with: toasted almonds, hazelnuts, pumpkin or sunflower seeds.
Which radicchio is best for this salad?
Definitely early Treviso red radicchio because it is less bitter. If you want you can also use the late variety but be aware it has a stronger flavor, although it is very elegant visually.
And what about the round radicchio?
That’s the Chioggia radicchio. It works as well even though it’s more compact and a bit more bitter, and among the two mentioned above it is the least elegant in presentation.Can I make this salad more flavorful?
Sure, you can add Taggiasca olives or some shavings of aged cheese.
