Dandelion Greens & Honey-Roasted Radicchio Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A vibrant salad where earthy dandelion greens and radicchio balance honey's sweetness with a delicate bitter finish, elevated by toasted walnuts and lemon vinaigrette. This mediterranean-inspired salads ready in about 40 minutes pairs small head, thinly sliced radicchio, toasted walnuts, honey 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 285 calories and feeds 2, 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.

Ingredients

• 5 oz (about 140g), finely chopped dandelion greens
• 1 small head, thinly sliced radicchio
• 1/4 cup, toasted walnuts
• 1 tbsp honey
• 1 tbsp lemon juice
• 2 tbsp extra-virgin olive oil
• 1/4 tsp sea salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 1 small head thinly sliced radicchio with 1 tbsp extra-virgin olive oil, 1/4 tsp sea salt, and 1/8 tsp black pepper, then spread on a baking sheet and roast for 20-25 minutes until edges are crisp and slightly charred.
2. Step 2: While radicchio roasts, whisk 1 tbsp honey, 1 tbsp lemon juice, and 1 tbsp extra-virgin olive oil with a pinch of salt until emulsified.
3. Step 3: Toss 5 oz finely chopped dandelion greens with 2 tbsp of the lemon-honey dressing, then top with roasted radicchio and 1/4 cup toasted walnuts just before serving.