Roasted Chicory and Radicchio Salad with Bitter Orange Vinaigrette

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

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

Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 180 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Roasted Chicory and Radicchio Salad with Bitter Orange Vinaigrette take to make?

Total time is about 25 minutes (10 min prep + 15 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 Roasted Chicory and Radicchio Salad with Bitter Orange 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 medium chicory heads from drying out.

Can I substitute ingredients in Roasted Chicory and Radicchio Salad with Bitter Orange 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 Roasted Chicory and Radicchio Salad with Bitter Orange 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 Roasted Chicory and Radicchio Salad with Bitter Orange 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.

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