This vibrant Radicchio Salad combines the perfect balance of flavors and textures in just 20 minutes. It’s a nutrient-packed dish that delivers an impressive 11g of protein and healthy fats while keeping carbs modest at 18g per serving.
The crisp, slightly bitter radicchio leaves create an elegant canvas for a wholesome meal that’s both satisfying and nutritious. With its stunning purple hue and simple preparation, this salad makes an excellent addition to any lunch or dinner spread.
Ingredients Section
- Greens: 1 head radicchio, 1 romaine heart, 3 cups baby arugula – fresh and crisp
- Fruit: 1 large red or pink grapefruit – adds bright citrus notes
- Aromatics: 1 thinly sliced shallot
- Toppings: 1 cup chopped pistachios, ¼ cup finely chopped fresh mint leaves, 1 cup freshly shaved parmesan
- Dressing: ⅓ cup extra virgin olive oil, ¼ cup balsamic vinegar, 1 teaspoon dijon mustard, sea salt and black pepper to taste
Instructions Section
- Prepare the Radicchio: Quarter the head, remove core, and soak leaves in ice water for 15 minutes to reduce bitterness. Dry thoroughly.
- Prepare the Grapefruit: Trim top and bottom, carefully remove peel following the curve, then slice into wedges.
- Mix the Dressing: Whisk olive oil, balsamic vinegar, dijon mustard, salt, and pepper until well combined.
- Assemble the Salad: Combine radicchio, romaine, and arugula in a bowl. Toss with dressing to taste.
- Final Touches: Top with grapefruit wedges, shallots, pistachios, mint, and shaved parmesan.
Substitutions & Variations
This salad is super flexible! If you can’t find radicchio or want to switch things up, try using Belgian endive or chopped purple cabbage instead. Not a fan of grapefruit? Sweet oranges or blood oranges work beautifully too.
For the cheese, pecorino romano or aged gouda can stand in for parmesan. And if pistachios aren’t your thing, toasted walnuts or pine nuts add that same lovely crunch.
Serving Suggestions
This gorgeous salad shines as a starter before pasta or risotto, but it’s hearty enough to be a light main course too! For a complete meal, add some grilled chicken or salmon on top. Want to make it extra special? Serve it with warm, crusty bread to soak up any leftover dressing. The bright colors and flavors make it perfect for dinner parties or holiday tables.
Storage Tips
Got leftovers? Store the dressed greens separate from the toppings – this keeps everything fresh and crisp! Pop the dressed greens in an airtight container and the toppings in another. They’ll stay good in the fridge for about 2 days.
If you want to prep ahead, wash and dry the greens, make the dressing, and prep the toppings – then store everything separately until ready to serve. The dressing will keep for up to a week in the fridge.
Radicchio Salad
Equipment
- Large Bowl
- Salad spinner
Ingredients
Salad
- 1 head radicchio
- 1 romaine heart
- 3 cups Baby arugula
- 1 large grapefruit red or pink, or sub oranges
- 1 shallot thinly sliced
- 1 cup pistachios chopped
- 1/4 cup fresh mint leaves finely chopped
- 1 cup freshly shaved parmesan cheese
Dressing
- 1/3 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 teaspoon dijon mustard
- 1/4 teaspoon sea salt to taste
- 1/4 teaspoon freshly ground black pepper
Instructions
- Cut radicchio head into quarters and remove the core. Separate leaves and place in a large bowl of ice water to soak for 15 minutes (to remove bitterness). Dry in a salad spinner or on paper towels.
- Slice the top and bottom off grapefruits, then use a knife to follow the curve of the fruit to slice the peel off. Cut grapefruit into wedges.
- Make dressing by whisking all dressing ingredients together. Set aside.
- Add radicchio, romaine and arugula to a bowl. Toss with desired amount of dressing. Top with grapefruit, shallots, pistachios, mint and cheese.
