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.
Servings 5 Servings
Calories 582kcal
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
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!
Video
Nutrition
Calories: 582kcal | Carbohydrates: 44g | Protein: 14g | Fat: 43g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 29g | Cholesterol: 7mg | Sodium: 268mg | Potassium: 1503mg | Fiber: 15g | Sugar: 22g | Vitamin A: 6740IU | Vitamin C: 80mg | Calcium: 365mg | Iron: 4mg