Radicchio & Grapefruit Salad with Honey-Walnut Vinaigrette
A vibrant salad balancing radicchio's sharp bitterness with sweet grapefruit and toasted walnuts, finished with a honey-citrus dressing. This mediterranean-inspired salads ready in about 20 minutes pairs head (about 12 oz) radicchio, medium grapefruit, extra-virgin olive 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 285 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.
Ingredients
- 1 head (about 12 oz) radicchio
- 2 medium grapefruit
- 1/4 cup extra-virgin olive oil
- 2 tbsp honey
- 1 tbsp white wine vinegar
- 1/2 cup walnuts
- 1/2 cup crumbled feta cheese
- 1/4 tsp sea salt
- 1/8 tsp freshly ground black pepper
Instructions
- Step 1: Trim radicchio base and separate leaves; tear into bite-sized pieces. Peel grapefruits using a sharp knife to remove all white pith, then segment over a bowl to catch juice. Reserve 2 tbsp juice.
- Step 2: Toast walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant, stirring constantly; transfer to a plate to cool.
- Step 3: Whisk reserved grapefruit juice, 1/4 cup olive oil, honey, and white wine vinegar until emulsified; season with salt and pepper. Toss radicchio, grapefruit segments, and toasted walnuts with 3/4 of the vinaigrette.
- Step 4: Divide salad between plates, top with crumbled feta, and drizzle with remaining vinaigrette. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Radicchio & Grapefruit Salad with Honey-Walnut Vinaigrette take to make?
Total time is about 20 minutes (20 min prep + 0 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 Radicchio & Grapefruit Salad with Honey-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 head (about 12 oz) radicchio from drying out.
Can I substitute ingredients in Radicchio & Grapefruit Salad with Honey-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 Radicchio & Grapefruit Salad with Honey-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 Radicchio & Grapefruit Salad with Honey-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.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
