Charred Radicchio and Blood Orange Salad with Bitter Walnut Vinaigrette

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

A vibrant salad that balances the sharp bitterness of radicchio and walnut oil with the bright acidity of blood oranges, finished with toasted walnuts for crunch. This mediterranean-inspired salads (vegetarian) ready in about 25 minutes pairs radicchio, blood orange, walnut oil 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 180 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.

★ 4.2 (15 ratings) Prep: 15 min Cook: 10 min Serves 4 Mediterranean cuisine 180 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat grill or grill pan to medium-high heat (about 400°F). Cut 1 small head of radicchio into quarters lengthwise, brush each wedge lightly with 2 tbsp extra virgin olive oil, and grill for 2-3 minutes per side until slightly charred and softened but still retaining some crunch.
  2. Step 2: While radicchio chars, peel and segment 2 medium blood oranges over a bowl to catch juice. Reserve juice and set segments aside.
  3. Step 3: In a small bowl, whisk together 3 tbsp walnut oil, 1 tbsp red wine vinegar, 1 tsp honey, 1/2 tsp sea salt, 1/4 tsp freshly ground black pepper, and 2 tbsp blood orange juice until emulsified into a vinaigrette.
  4. Step 4: Chop 1/3 cup toasted walnuts coarsely and sprinkle over the grilled radicchio wedges arranged on a serving plate.
  5. Step 5: Drizzle the walnut vinaigrette over the salad and scatter the blood orange segments on top for a fresh, slightly bitter contrast.

Frequently asked questions

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

Total time is about 25 minutes (15 min prep + 10 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 Radicchio and Blood Orange Salad with Bitter 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 radicchio from drying out.

Can I substitute ingredients in Charred Radicchio and Blood Orange Salad with Bitter 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 Radicchio and Blood Orange Salad with Bitter 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.

Is Charred Radicchio and Blood Orange Salad with Bitter Walnut Vinaigrette vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes