Radicchio & Blood Orange Salad
This salad is my winter antidote of bold color, vibrant flavor, and quiet sophistication. Bitter radicchio, jewel-toned blood orange, toasted walnuts, and a gentle crumble of blue cheese come together in a way that feels indulgent yet deeply nourishing. Finished with a bright blood orange–Dijon vinaigrette, it’s the kind of dish you’d expect at a restaurant but one you can easily make at home.
I add my own Thai touch with a thin slice of Thai chili for a subtle heat. It’s oh so good.
When winter feels gray, I cook with contrast and intention. Bitter greens wake up the palate, citrus brings brightness and vitamin C, nuts add warmth and satiety, and blue cheese delivers depth and pleasure. Beautiful food has the power to lift energy, one vibrant bite at a time.
Ingredients
For The Salad
- 1 medium head radicchio cored and thinly sliced
- 2 blood oranges peeled and sliced
- ½ cup walnuts toasted and roughly chopped (or nuts/seeds of your choice — in the video I used pumpkin seeds)
- ¼ cup blue cheese gently crumbled
For The Blood Orange–Dijon Vinaigrette
- 3 tbsp extra-virgin olive oil
- Juice of 1 blood orange
- 1 tsp Dijon mustard
- ½ tsp blood orange zest optional
- Pinch of sea salt
- 1 Thai chili very thinly sliced (optional) or freshly cracked black pepper
Instructions
- Make the vinaigrette: Whisk olive oil, blood orange juice, Dijon, zest (if using), salt, and chili or pepper until lightly emulsified.
- Dress the greens: Gently toss the radicchio with just enough vinaigrette to coat.
- Assemble: Fold in the blood orange segments.
- Finish: Top with walnuts (or pumpkin seeds) and blue cheese just before serving.
Video
Notes
- This salad is a beautiful side for roast chicken or any favorite roast — pork, duck, or lamb all pair wonderfully with its bitterness and citrus brightness.
- To make it more protein-forward, add hemp seeds or boiled eggs prepared to your liking.