Radicchio and Endive Salad with Toasted Hazelnuts & Citrus Vinaigrette

This Radicchio and Endive Salad with Toasted Hazelnuts & Citrus Vinaigrette leans into bold, wintery flavors in the best way. Bitter radicchio and crisp endive form the base, layered with bright citrus, toasted nuts, and plenty of texture throughout. The citrus vinaigrette ties everything together — lightly sweet, tangy, and balanced — cutting through the bitterness without masking it.

❤️ Why This Is Delish

What makes this salad work is the balance. The bitterness of the radicchio and endive keeps things interesting, while the citrus adds freshness and just enough sweetness. Toasted hazelnuts and pistachios bring warmth and crunch, the Parmesan adds a savory edge, and the mint lifts everything so it never feels heavy. Every bite is a little different — crisp, juicy, nutty, bright — and that’s what keeps you going back for more.

How to Make This Radicchio and Endive Salad 🤌

First, toast the hazelnuts. Preheat the oven to 350°F. Spread the hazelnuts in an even layer on a small baking sheet. Toast for 8-10 minutes, shaking the pan halfway through, until fragrant and lightly golden. Remove from the oven, let cool slightly and set aside.

Now, make the vinaigrette. In a small bowl or jar, whisk together the olive oil, orange zest and juice, lemon zest and juice, maple syrup, Dijon mustard, garlic, salt, and pepper until smooth and emulsified. Taste and adjust seasoning as needed.

In a large serving bowl, add the radicchio and endive. Layer the grapefruit rounds and orange segments over the greens. Sprinkle with the toasted hazelnuts, pistachios, Parmesan, mint, and pomegranate seeds. Drizzle with vinaigrette to coat and toss gently.

Season with salt and pepper, and serve immediately!

Substitutions For Your Dietary Needs

• No radicchio or endive? Swap in chicory, frisée, or even a mix of arugula and romaine for a milder base.
• Nut-free: Skip the hazelnuts and pistachios and add extra Parmesan or toasted seeds like pumpkin or sunflower.
• No hazelnuts: Almonds, walnuts, or pecans work just as well once toasted.
• Dairy-free: Omit the Parmesan or replace it with a dairy-free alternative or a sprinkle of nutritional yeast.
• No maple syrup: Honey works nicely here, or use a pinch of sugar to balance the citrus.

Recipe Hacks & Tips

• Toast the nuts ahead of time. They keep well and save you a step when assembling.
• Supreming the citrus keeps the salad clean and elegant, but simple peeled segments work too.
• Add the vinaigrette gradually so the greens stay crisp and lightly coated.
• Finish with a final pinch of salt right before serving — it makes the flavors pop.

Serve These Delicious Dishes

• Kale, Apple & Roasted Butternut Squash Salad with Toasted Walnut Vinaigrette
• Grilled Chicken Caesar Salad with Toasted Breadcrumbs
• Winter Crunch Salad with Maple Nut Brittle

👝 How to Store Leftovers

This salad is best served fresh. If needed, store undressed greens and toppings separately in airtight containers for up to 1 day. Once dressed, the salad will soften, especially with the citrus.

🤔 Common Questions

Radicchio & Endive Salad with Toasted Hazelnuts & Citrus Vinaigrette

A bold winter salad with radicchio and endive, layered with citrus, toasted nuts, Parmesan, and a bright citrus vinaigrette for balance and crunch.

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Prep Time:20 minutes mins

Cook Time:10 minutes mins

Total Time:30 minutes mins

Yields: 5 Servings

Ingredients

SALAD

• 1 Head Radicchio (medium) leaves separated
• 3-4 Heads Endive leaves separated
• 1 Cup Hazelnuts toasted
• 1 Medium Grapefruit supremed and sliced into rounds
• 1 Medium Navel Orange supremed and segmented
• ¼ Cup Pistachios roughly chopped
• ½ Cup Parmesan freshly shaved
• 1 Handful Fresh Mint finely chopped
• ⅓ Cup Pomegranate Seeds

CITRUS VINAIGRETTE

• ½ Cup Extra-virgin Olive Oil
• 1 Navel Orange zest and juice
• ½ Lemon zest and juice
• ¼ Cup Maple Syrup
• 1 Tablespoon Dijon Mustard
• 1 Clove Garlic finely grated
• Salt & Pepper to taste

Equipment

• Salad Bowl
• Salad Servers
• Cutting Board
• Knives
• Measuring Cups
• Lemon Juicer

Instructions

• First, toast the hazelnuts. Preheat the oven to 350°F. Spread the hazelnuts in an even layer on a small baking sheet. Toast for 8-10 minutes, shaking the pan halfway through, until fragrant and lightly golden. Remove from the oven, let cool slightly and set aside.
• Now, make the vinaigrette. In a small bowl or jar, whisk together the olive oil, orange zest and juice, lemon zest and juice, maple syrup, Dijon mustard, garlic, salt, and pepper until smooth and emulsified. Taste and adjust seasoning as needed.
• In a large serving bowl, add the radicchio and endive.
• Layer the grapefruit rounds and orange segments over the greens. Sprinkle with the toasted hazelnuts, pistachios, Parmesan, mint, and pomegranate seeds. Drizzle with vinaigrette to coat and toss gently.
• Season with salt and pepper, and serve immediately!

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