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How to Make Radicchio Salad

Colorful, vibrant, and layered with complex flavors, this radicchio salad is a stunning addition to almost any meal. It instantly captivates the taste buds with the radicchio's distinctive bitterness, then mellows out into beautiful zesty and sweet notes.
  • cook TIME 13 mins
  • prep TIME 10 mins
  • total TIME 23 mins
Course: Side DishCuisine: American
Servings: 4 servings
Calories: 202 kcal
Author: Tuyet Pham, Luna Regina

Ingredients (13)

  • 6 oz radicchio
  • 12 oz sweet potatoes wedge cut
  • 6 oz orange segmented
  • 1 oz fennel bulb sliced
  • 2 tbsp parsley chopped, divided
  • 2 tbsp balsamic vinegar
  • 1 tsp traditional Dijon mustard
  • 1 tsp honey
  • 2 tbsp olive oil divided
  • 1/4 tsp salt
  • 1/4 tsp cayenne pepper
  • 1/4 tsp garlic powder
  • 0.5 oz pumpkin seeds

INSTRUCTIONS

Prep:

1

Prepare the Radicchio: Thoroughly wash and dry then discard the outer leaves, then continue tearing the inner leaves into bite-sized pieces.

2

Prepare the Sweet Potatoes: Peel the sweet potatoes then trim off the ends, cut lengthwise into halves, then quarters. Continue slicing each quarter into 1/2-inch wedges.

3

Prepare the Fennels: Remove the stalks and roots. Slice lengthwise into quarters, remove the cores and outer layers then thinly slice each quarter crosswise.

4

Chop the Parsley: Remove the stems then bunch the leaves together on one hand and thinly slice. Over the pile of sliced leaves, rock the knife back and forth into fine pieces.

Cook

1

Season the Sweet Potatoes: In a large bowl, toss 12 oz sweet potatoes with 1/4 tsp cayenne pepper, 1/4 tsp garlic powder, 1 tbsp olive oil, and 1 tbsp parsley until well-combined.

2

Air-fry the Sweet Potatoes: Evenly spread the seasoned sweet potatoes in the air-fryer and cook at 400°F for 12 minutes.

3

Make the Dressing: In a small bowl, mix 2 tbsp balsamic vinegar, 1 tsp traditional Dijon mustard, 1 tsp honey, 1 tbsp olive oil, and 1/4 tsp salt until well-combined.

4

Lay out the Veggies: On serving plates, spread out 6 oz radicchio then lay the air-fried sweet potatoes, 6 oz orange, and 1 oz fennel bulb on top. Garnish with 0.5 oz pumpkin seeds and 1 tbsp parsley.

5

Drizzle the Sauce and Serve: Lightly drizzle the sauce over the salad then serve.

Nutrition

Serving: 1 serving | Calories: 202kcal | Fat 9.1g | Saturated Fat 1.4g | Sodium 241mg | Potassium 575mg | Carbohydrate 28g | Fiber 5g | Sugar 11g | Protein 2g | Vitamin A 12394IU | Vitamin C 32mg | Calcium 61mg | Iron 1mg