Grilled Endive and Radicchio Salad with Walnut-Balsamic Dressing
Smoky grilled bitter greens tossed with crunchy walnuts and a tangy balsamic dressing for a refreshing salad with complex bitter notes. This mediterranean-inspired salads ready in about 20 minutes blends halved lengthwise Belgian endive heads, small head quartered radicchio, toasted and chopped walnuts into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
- 3 halved lengthwise Belgian endive heads
- 1 small head quartered radicchio
- 1/2 cup toasted and chopped walnuts
- 1/4 cup plus 2 tbsp for grilling extra virgin olive oil
- 3 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat grill or grill pan to medium-high heat. Brush 3 halved Belgian endive heads and 1 small quartered radicchio with 2 tbsp extra virgin olive oil and season with 1/4 tsp black pepper.
- Step 2: Grill the endive and radicchio for 3-4 minutes per side until slightly charred and softened but still firm. Remove and let cool slightly.
- Step 3: In a small bowl, whisk together 1/4 cup extra virgin olive oil, 3 tbsp balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
- Step 4: Chop grilled endive and radicchio into bite-sized pieces and place in a large bowl. Toss with 1/2 cup toasted chopped walnuts and pour the walnut-balsamic dressing over. Toss gently to combine.
- Step 5: Serve immediately for a smoky, bitter, and crunchy salad perfect as a side or light meal.
Frequently asked questions
How long does Grilled Endive and Radicchio Salad with Walnut-Balsamic Dressing take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Grilled Endive and Radicchio Salad with Walnut-Balsamic Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Grilled Endive and Radicchio Salad with Walnut-Balsamic Dressing?
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 Grilled Endive and Radicchio Salad with Walnut-Balsamic Dressing 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 Grilled Endive and Radicchio Salad with Walnut-Balsamic Dressing?
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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