January 13, 2014
(last updated December 31, 2024) 
I’m having a love affair with citrus this winter. I’ve been putting orange and grapefruit juice in my vinaigrettes, orange sections in nearly all of my salads, and lemon zest onto roasted and steamed vegetables. Nothing adds freshness to food quite the way citrus does: it’s lively without being overpowering.
Orange is one of the stars of this easy, elegant radicchio and endive salad, but the other flavors are equally important. Radicchio and endive lend bitterness, which is balanced by the, fruity sweet vinaigrette. Toasted walnuts add crunch and depth (as well as Omega-3 fatty acids, vitamin E, and antioxidants). If you’re hoping to liven up your salads in this new year, this is a good place to start.
Radicchio Salad with Endives, Oranges, and Walnuts
Author –Yields: 4 Servings
Ingredients
- 1/2 cup walnut halves and pieces
- 1 navel orange, peeled
- 1 medium head radicchio, torn into bite-sized pieces
- 2 endive, leaves separated, sliced crosswise into 1/2-inch / 1.3cm pieces
- 1/2-2/3 cup simple Champagne vinaigrette (120-160ml; adjust as needed)
Instructions
- Preheat the oven to 325°F / 165°C. Line a baking sheet with parchment. When the oven is ready, spread the walnuts in an even layer on the sheet. Transfer the sheet to the oven and toast the walnuts for 5-8 minutes, or until they smell nutty and toasty and are browning slightly. Check them after 5 minutes to be sure they're not cooking too quickly and remove them as soon as they appear done. Allow the walnuts to cool for 10 minutes, then chop them finely.
- While the walnuts are in the oven, supreme the orange.
- Combine the torn radicchio, sliced endive, orange sections, and toasted walnuts in a large mixing bowl. Dress them with a half cup (120ml) of the Champagne vinaigrette. Taste the mixture and continue to add extra drizzles of the vinaigrette as needed, so that the salad is dressed to your liking. Season to taste with additional salt and freshly ground black pepper.
- Serve and enjoy. The salad can be stored overnight in an airtight container in the fridge.
As a meal, this salad would be a little low in the protein/complex carb department. So, I’d serve it with some legumes, a whole grain, some cubed root vegetables, and/or some tempeh cubes. It’s also a perfect side dish or appetizer as is. For more ideas on how to serve, you should tune in for tomorrow’s post!
For tonight, all, enjoy.
xo
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LOVE the return of “balance your plate” – I find it sooo helpful so I’m really looking forward to tomorrow! Also. This reminds me I need to make your AMAZING walnut-orange dressing from last year! xx
I know you love that feature, and I’m glad it helps you, Hannah!
Perfect. I have Cara Cara oranges and Kabocha squash at home. Was wanting to do a walnut-citrus salad soon too, and i really never eat radicchio and endive. I’ll be picking them up tonight. Thanks!
Yum ๐ Hope it was a success, Les.
It was indeed. Gone in less than a day. Making again tonight. I actually ate it so fast I never got round to roasting the squash. I did not know that endive and radicchio were good in any way other than ‘accent flavor’. This is maybe a weird oversight for somebody who works in a Whole Foods produce department?? Anyway, now I know that endive has a delightful delicate crunch, like a tiny romaine head.
What I hoped to hear ๐ Awesome, Les!
I’m generally not a huge fan of fruit in my salad, but this looks fantastic! I can’t wait to try it…
Enjoy, Kelli!
I made an almost identical salad for new years eve! Sometimes I think we’re food twinsies.
I think we might be!!! (And what a compliment for me, too.)
I feel like I’m in a constant struggle to eat salads with something other than mixed greens and kale, so this is a welcome addition, especially for the winter. I love the radicchio bitterness. It is almost warming.
Yes, Lia, I think there is something warming about bitter veggies. Glad you like the salad.
I’ve found that blending up citrus in dressings like this is a good way to sneak in some fruit to your families meals sometimes as well as tasting awesome. I speak from experience cause my husband would rather go hungry than eat a piece of fresh fruit most days ;( Gotta be sneaky!
I adore citrus dressing like this and I’ve been using oranges on my salads for some time. Love the walnuts with citrus as well. I haven’t used endive enough though. Looks like another perfect recipe from you to me Gena.
Angela, if sneaky works, then it works! I’m so glad you like the salad ๐ We do tend to have such similar tastes!
Such a classic winter salad combination! I love the contrast of sweet orange with bitter radicchio.
Me too, Eileen.
This looks so delicious, perfect colours!
Thanks, Alissa!
looks refreshing! i’ve been juicing a lot of citrus lately (i usually stick to green juices sans fruit) but meyer lemon + pink grapefruit make kale juice taste not so icky haha
Ha! I can’t juice without fruit. Gotta have some sweetness ๐
I agree about citrus in the winter–I have been adding lemon and lime juice or zest to dishes like crazy. Love how it can brighten things up so easily.
Yes! Zest is amazing in salads, roasted veggie dishes, whatever. So good.
I was just asking around yesterday for ideas to help change up my salads. Perfect timing with this recipe! I also love your suggestion to top roasted vegetables with lemon zest. Why have I not tried that?!
P.S. With regard to your recent posts about finding balance with life/blogging, I wanted to let you know that I’m always so impressed with your ability to manage it all AND consistently produce the level of quality (and quantity of) content that you do. You are one super productive lady. xo
Aww, Amanda, that means a lot to me. I try to be productive! (Though I should probably sleep more ;-)) Thanks for saying it, and I’m so happy that my blog is consistently helpful/enjoyable to you.
I have never tried radicchio or endives, but this salad looks really tasty. I might have to branch out at the grocery store this week and try some new vegetables!
Hope it was a success, Jordan!