Charred Chicory and Blood Orange Salad with Walnut Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A bold salad featuring the sharp bitterness of charred chicory contrasted with the sweet-tartness of blood oranges and a nutty walnut vinaigrette. This mediterranean-inspired salads ready in about 21 minutes pairs Belgian endive (chicory), Blood oranges, Walnuts into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 200 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 6 min Serves 4 Mediterranean cuisine 200 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat a grill pan over medium-high heat until smoking hot. Brush 3 heads of halved Belgian endive with 2 tbsp extra virgin olive oil and season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Grill for 3 minutes per side until charred marks form and edges soften.
  2. Step 2: In a small bowl, whisk together 2 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 minced small shallot, 2 tbsp extra virgin olive oil, 1/4 tsp freshly ground black pepper, and 1/4 tsp salt until emulsified.
  3. Step 3: Arrange grilled chicory halves on a serving plate. Scatter 2 medium peeled and sliced blood oranges and 1/3 cup toasted walnuts over the top.
  4. Step 4: Drizzle the walnut vinaigrette evenly over the salad and serve immediately for a contrast of smoky bitterness and bright citrus sweetness.

Frequently asked questions

How long does Charred Chicory and Blood Orange Salad with Walnut Vinaigrette take to make?

Total time is about 21 minutes (15 min prep + 6 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Charred Chicory and Blood Orange Salad with Walnut Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep belgian endive (chicory) from drying out.

Can I substitute ingredients in Charred Chicory and Blood Orange Salad with Walnut Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Charred Chicory and Blood Orange Salad with Walnut Vinaigrette for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Charred Chicory and Blood Orange Salad with Walnut Vinaigrette?

Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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