This simple, yet elegant radicchio salad is the perfect recipe to make when you're looking for an easy appetizer or side.
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What is Radicchio?
Radicchio, a vibrant red leafy vegetable from the chicory family, has a slightly bitter, earthy flavor and is heartier than lettuce. Available year-round, it peaks in late fall to early spring. While it can be eaten raw, cooking it mellows the bitterness. Radicchio is often mistaken for purple or Napa cabbage and pairs well with sweeter greens to balance its flavor.
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Why You'll Love This
This radicchio salad recipe is a must-try for many reasons. Its simple ingredients create a balanced, elegant flavor, while the homemade maple vinaigrette is versatile enough for any dish. With straightforward instructions, you can whip it up in under 30 minutes. Plus, the vibrant radicchio and candied pecans from Santé Nuts blend perfectly, making it a salad you won't be able to resist!
Ingredients
Here is everything you will need to set up this salad!
For the Salad:
- Radicchio: Adds bold, bitter flavor and vibrant color.
- Baby kale: Provides a tender, slightly peppery base.
- Quinoa: Offers a nutty taste and light, fluffy texture.
- Bartlett pear: Brings refreshing sweetness and juiciness.
- Candied pecans: Contribute crunchy, caramelized sweetness by Santee Nuts.
- Goat cheese: Adds creamy, tangy richness.
For the Vinaigrette:
- Olive oil: Smooth base with fruity flavor.
- Maple syrup: Natural sweetness that balances bitterness.
- Dijon mustard: Zesty sharpness to brighten the dressing.
- Red wine vinegar: Tangy acidity to balance richness.
- Pepper: Adds subtle heat and depth.
- Salt: Enhances and balances all the flavors.
See recipe card below for a full list of ingredients and measurements!
Substituions & Variations
These tips below can help you adjust the recipe!
- Quinoa Substitute: Try using brown rice or couscous as alternatives!
- Not a fan of Goat Cheese?: You can replace with blue cheese or feta.
Please note that this recipe has not been tested with any other substitutions or variations than the ones listed above.
Equipment
All you will need for this radicchio salad is a mason jar to shake and a salad bowl to serve along with various common kitchen items.
Instructions
Once the radicchio has soaked, dry it with a salad spinner or paper towels. Here's how to cut it:
- Remove any wilted outer leaves.
- Cut in half lengthwise, removing the stem.
- Slice each half into quarters.
You can adjust the size to your liking; larger leaves can improve presentation. There's no "right" way to cut radicchio!
Pairing the Radicchio with a Leafy Green
To balance radicchio's bitterness, pair it with a sweet green. Here are some options:
- Arugula: Too peppery for this salad.
- Spinach: Mild, slightly sweet, and refreshing.
- Lettuce: Avoid iceberg or romaine; use butter lettuce for its silky texture and sweetness.
- Kale: Baby kale is tender and slightly sweet, making it a great choice.
These greens complement the radicchio and maple vinaigrette, with baby kale being my preferred option for its texture and sweetness.
Building the Radicchio Salad
This salad layers flavors with radicchio and baby kale as the base, quinoa for texture, and Bartlett pears for sweetness. Goat cheese adds a mild, tangy flavor that complements the quinoa and pears, making the dish even more delicious.
The Pecans
No radicchio salad is complete without pecans! I love using Santé Nuts, a family-owned company that hand roasts and seasons their nuts in various flavors. For this salad, I paired their award-winning Candied Pecans, whose sweetness and crunch balance the radicchio's intensity. They complement the quinoa, pears, and goat cheese beautifully, adding the final layer to the dish.
You can also try other options from Santé Nuts, like Sweet & Spicy Pecans or the Bourbon Pecans. And to make it even better, use the code 'BOTTOMLESSPIT' for 15% off your order from their website!
How to Make the Maple Vinaigrette
For the vinaigrette, combine ¼ cup olive oil, 3 tablespoon maple syrup, 2 teaspoon Dijon mustard, and 2 teaspoon red wine vinegar in a mason jar. The maple syrup adds sweetness, mustard balances with tang, and vinegar provides acidity. Season with salt and pepper. Ready in under 5 minutes!
Serving Suggestions
This radicchio salad is a light lunch that can easily become a heartier dinner by adding more pears or quinoa (cooked in broth for extra flavor).
Topping ideas:
- Grilled Chicken: Adds protein and pairs well with pears and pecans.
- Squash: Delicata squash adds a sweet, brown-butter flavor in the fall.
- Fennel: Fennel bulb shavings offer a mild, sweet licorice flavor in winter.
These toppings make the salad versatile for any season!
Expert Tips
To reduce radicchio's bitterness without cooking, soak it in ice water for 20-30 minutes. You can soak it whole or cut it into shreds; cutting increases the leaching of bitter compounds due to their water solubility. For a milder taste, soak for at least half an hour, but you can extend the soak to two hours for even less bitterness, depending on your preference.
Storage
This recipe yields enough to dress the salad, but you can store any leftovers in an airtight container for up to seven days.
FAQ
Yes, you can prep the salad ingredients ahead of time. Store the radicchio, kale, and quinoa in the fridge, and keep the pear and candied pecans separate. Dress the salad just before serving.
Yes, to make it dairy-free, omit the goat cheese or replace it with vegan cheese, hummus, or avocado.
Definitely! Add grilled chicken, roasted chickpeas, or a hard-boiled egg for extra protein and a fuller meal.
Related
Looking for more? Try these out!
Radicchio Pecan Salad
Course: Appetizers, Sides, Lunch, Main, SaladsDifficulty: Easy6
Servings20
minutes20
minutesSave this recipe for the next time you're craving something vibrant, refreshing and delicious!
Ingredients
- For the Salad
1 head of radicchio
4 cups baby kale, washed
1 cup quinoa, cooked
1 Bartlett pear, cored and sliced
1 cup candied pecans from Santé Nuts, chopped
⅓ cup goat cheese, crumbled
- For the Vinaigrette
¼ cup olive oil
3 tablespoon maple syrup
2 teaspoons dijon mustard
2 teaspoons red wine vinegar
½ teaspoon pepper
¼ teaspoon salt
Directions
- Cook the quinoa according to the package instructions. Tip: Cook the quinoa in broth instead of water for a more flavorful finish. Allow the quinoa to cool, uncovered, once cooked.
- Wash the radicchio, then submerge in a large bowl of ice water for 20 minutes.
- During this time, make the vinaigrette. Add all of the ingredients to a mason jar and shake vigorously, then set to the side.
- After the allotted time, remove the radicchio from the water and dry with paper towels. Cut the radicchio in half, lengthwise down the stem. Remove the stem, then cut the two pieces in half before cutting again into quarters.
- Place in a large bowl with the baby kale. Then, core the pear and slice before adding to the salad.
- Once the quinoa has cooled to room temperature, add to the salad.
- Sprinkle the chopped pecans and crumbled goat cheese over the salad.
- Drizzle the maple vinaigrette over the salad, then use salad tongs to toss to evenly distribute the vinaigrette.
- Serve the salad and enjoy!
Recipe Video
Notes
- Store in an air-tight container for up to four days. It stores best if the vinaigrette hasn't been poured over.
[…] Candied Pecans: There are so many ways to use these nuts in your cooking and baking! For sweet inspiration, check out this Gluten-Free Pecan Crusted Mini Key Lime Pies. Or utilize them in salads, like this Radicchio Salad with Pecans. […]