Roasted Radicchio & Endive Salad with Citrus Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant salad balancing radicchio's natural bitterness with bright citrus and a touch of honey, perfect for a light lunch or side dish. This mediterranean-inspired salads (vegetarian) ready in about 35 minutes pairs head (200g) radicchio, head (200g) endive, zested and juiced lemon 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.

★ 3.9 (15 ratings) Prep: 15 min Cook: 20 min Serves 4 Mediterranean cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Toss 1 head quartered radicchio (200g) and 1 head chopped endive (200g) with 2 tablespoons extra virgin olive oil, 1/4 teaspoon sea salt, and 1/8 teaspoon black pepper on a baking sheet.
  2. Step 2: Roast for 15-20 minutes until edges are crispy and leaves are tender, stirring once halfway through.
  3. Step 3: Whisk 1 lemon (zested and juiced), 2 tablespoons honey, 1 tablespoon red wine vinegar, and 1 tablespoon extra virgin olive oil in a small bowl until emulsified.
  4. Step 4: Toss 2 cups arugula (60g) with the vinaigrette until evenly coated and glossy.
  5. Step 5: Arrange arugula on plates, top with roasted radicchio and endive, and sprinkle with 1 teaspoon lemon zest.

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Frequently asked questions

How long does Roasted Radicchio & Endive Salad with Citrus Vinaigrette take to make?

Total time is about 35 minutes (15 min prep + 20 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 Radicchio & Endive Salad with Citrus 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 (200g) radicchio from drying out.

Can I substitute ingredients in Roasted Radicchio & Endive Salad with Citrus 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 Radicchio & Endive Salad with Citrus 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 Radicchio & Endive Salad with Citrus 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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