Orange Radicchio Salad

For a fresh spring salad recipe, whip up this Orange Radicchio Salad and get the ultimate mixture of sweet and savory. Topped with a maple vinaigrette, this easy and flavorful salad will become a salad staple.

Over the years I’ve gotten more bold with the recipes that I share. I used to focus on sharing simple, easy recipes but I also like getting a little wild in the kitchen and combining unlikely food pairings.

If you’re wondering what the heck radicchio is, don’t worry I’ll break it allll down for you! This salad is vibrant and delicious and the perfect recipe to welcome in spring. Step out of your comfort zone and try these potentially new ingredients.

What is radicchio?

Radicchio is part of the chicory family (along with endive and artichokes)! It looks like red cabbage but has a more bold, bitter flavor than cabbage. You can eat it raw or you can lightly grill or sauté it which will mellow out the flavor. You will find radicchio by the other produce in health food stores and most major grocery stores. Look for a head of radicchio that doesn’t have many wilted leaves. Store in the refrigerator until you’re ready to use!

Orange Radicchio Salad Ingredients

• radicchio – if you can’t find radicchio at your local grocery store, purple cabbage will work as well!
• oranges – I used Cara Cara but any type of orange will work.
• green onions – you’ll use only the white and light green parts for this recipe!
• pecans
• sea salt and black pepper
• sumac – optional but I loved the flavor addition!
• dressing – olive oil, maple syrup and dijon mustard.

How to Make Orange Radicchio Salad

STEP 1: Toast your pecans if you haven’t already! Heat in a large saucepan over medium-high heat or toast in a 350ºF oven for 5-10 minutes.

STEP 2: Chop all of your ingredients and add to a large bowl.

STEP 3: Mix together the dressing ingredients and drizzle over the salad.

STEP 4: Stir to ensure all of the ingredients are coated with dressing. Enjoy!

How to Store Orange Radicchio Salad

I actually prefer making this ahead of time to allow the flavors to marinate together. Store in an airtight container in the refrigerator for up to three days.

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Like this post? Here are more salad recipes to try:

• Peach and Halloumi Salad
• Pacifica Salad
• Summer Panzanella Salad
• Quinoa Mint Salad with Watermelon and Feta
• Grilled Kale Caesar Salad with Spicy Shrimp