Roasted Chicory and Radicchio Salad with Bitter Orange Vinaigrette

By AislePrompt Editorial · Published 2026-07-25 · Updated 2026-07-25

A vibrant salad combining the natural bitterness of chicory and radicchio with a bright, tangy bitter orange vinaigrette. This Mediterranean-inspired salad recipe (vegetarian), ready in about 25 minutes, pairs chicory heads, radicchio, 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 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.

Ingredients

• 2 medium chicory heads
• 1 small head radicchio
• 3 tbsp extra virgin olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup bitter orange juice
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1 small, finely minced shallot
• 1/4 cup toasted chopped walnuts

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Instructions

1. Step 1: Preheat oven to 400°F. Cut 2 medium chicory heads and 1 small radicchio into quarters lengthwise. Place on a baking sheet, drizzle with 2 tbsp extra virgin olive oil, sprinkle with 1 tsp salt and 1/2 tsp black pepper, and roast for 12 minutes until edges are slightly charred and leaves soften.
2. Step 2: Meanwhile, whisk together 1/4 cup bitter orange juice, 1 tbsp honey, 1 tsp Dijon mustard, 1 small finely minced shallot, and 1 tbsp extra virgin olive oil to create the vinaigrette; season with a pinch of salt.
3. Step 3: Transfer the warm roasted chicory and radicchio to a large bowl, pour the vinaigrette over, and toss gently to coat. Sprinkle 1/4 cup toasted chopped walnuts on top before serving for added crunch.