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Radicchio Salad with Apples and Walnuts

This radicchio salad recipe is the perfect festive recipe to add a touch of magic to your holiday table. Packed with nutritious ingredients, tons of vitamins, and topped with a tangy homemade dressing, this vibrant and colorful salad looks incredible but it’s super easy to make.
Prep Time10 minutes
Total Time10 minutes
Course: Salad
Cuisine: Vegetarian
Servings: 6
Calories: 252kcal
Author: Sara Trezzi

Ingredients

For The Dressing

  • 1 tablespoon apple cider vinegar
  • 1 lemon - juiced
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground pepper
  • 3 tablespoons olive oil - extra virgin

For The Salad

  • 2 heads of radicchio - note 1
  • 2 medium russet apples - quartered, cored, thinly sliced (but you can also use golden apples or any other apple)
  • 1/2 cup toasted walnuts - roughly chopped
  • 2 spring onions - thinly sliced
  • 1 cup parmesan - shaved - optional

Instructions

  • Remove the leaves from the radicchio and roughly chop them. Soak them in cold water for 15-30 minutes. This will help to crispen up the leaves and remove some of the bitter flavors. Drain well and pat dry.
  • Combine all the dressing ingredients (apple cider vinegar, the juice, and zest of 1 lemon, salt, pepper, maple syrup, Dijon mustard, and extra virgin olive oil) in a small jar or small bowl and mix until combined.
  • Place the radicchio, sliced apples (note 2), onions, and walnuts in a large bowl. Drizzle with the dressing and toss gently to combine.
  • Transfer the salad to a serving bowl or platter and garnish with a few extra green onions and walnuts, if desired.

Notes

Note 1: I used Radicchio di Chioggia, the round one that is almost always available at supermarkets. But you can use your favorite radicchio in this salad - Treviso, Verona, Treviso Tardivo (although I find that this is best cooked), or Castelfranco.
Note 2: If preparing this salad a few hours in advance, toss the apple slices in a bit of lemon juice. It will prevent them from browning too quickly.
How to store: Although radicchio holds much better than other salads (like lettuce), it's best to eat this salad as soon as it's made. If you have any leftovers, you can store them in a glass container in the refrigerator for up to 1 day.
You can, however, wash the radicchio and store it in the fridge. You can also make the dressing and store it in the fridge. Remove the dressing from the fridge at least 1 hour before serving, and mix with the rest of the ingredients.
*Nutrition information is a rough estimate per serving.

Nutrition

Calories: 252kcal | Carbohydrates: 18g | Protein: 8g | Fat: 18g | Sugar: 13g