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A simple, festive Radicchio Salad with fruit, nuts, and optional cheese in a delicious champagne vinaigrette. 

Radicchio Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews


A simple, festive Radicchio Salad with fruit, nuts, and optional cheese in a delicious champagne vinaigrette.


Units Scale
  • one 4-inch round radicchio ( size of a softball)
  • 1 large pear, thinly sliced (or sub Asian pear or apple)
  • 1/4 cup red onion, very thinly sliced (soaked in water if sensitive, see notes)
  • 1/41/2 cups toasted and chopped walnuts , hazelnuts or pecans
  • Optional: 1/4 cup thinly shaved pecorino cheese (or manchego)
  • Optional: 1/4 cup fresh herbs – flat-leaf parsley, basil leaves, chopped or hand torn.
  • Optional: 1/4- 1/2 cup pomegranate seeds

Champagne Vinaigrette:


Whisk vinaigrette ingredients together in a small jar or bowl. (If you happen to use less honey- you’ll need to reduce the vinegar too.)

Place all salad ingredients in a large bowl- radicchio, , and toss with 2/3 rds of the dressing (start conservative), then add more as needed – you may not need to add all- depending on the size of your radicchio.

Taste and adjust salt and pepper to taste. If you leave out the pecorino, you will most likely need more salt.

Garnish with a few more pomegranate seeds, pecorino and nuts.


Salad is best served, within 15 minutes of being tossed, but leftovers keep surprisingly well.  I find them totally fine (just a bit wilted) the next day as radicchio holds up pretty well.

If sensitive to onions, soak in cold salted water to remove bitterness for a minimum of 15 mins, or overnight.

If making ahead, layer the ingredients in a bowl. Cover and Refigerate. Toss with dressing right before serving.


  • Serving Size:
  • Calories: 209
  • Sugar: 5.7 g
  • Sodium: 257.7 mg
  • Fat: 17.5 g
  • Saturated Fat: 3.2 g
  • Carbohydrates: 10.9 g
  • Fiber: 2.7 g
  • Protein: 4.5 g
  • Cholesterol: 7.4 mg