Radicchio and Pear Salad

Are you familiar with radicchio? Chances are you’ve seen it at the store, but weren’t sure how to put it to good use.

Radicchio is a cabbage-looking vegetable in the chicory family. With a slightly bitter flavor radicchio is full of antioxidants that promote heart and digestive health.

This salad has a quick prep time and lasts for several days in the fridge making it great for meal prep. It also makes for a pretty centerpiece when entertaining.

 

Print Recipe

Radicchio and Pear Salad

 

This salad has a quick prep time and lasts for several days in the fridge making it great for meal prep. It also makes for a pretty centerpiece when entertaining.

 

Prep Time15 minutes mins

 

Course: Salad

Keyword: Fall salad recipe, Raddichio and Pear Salad

Servings: 5

Calories: 240kcal

Ingredients

• 2 red Anjou pears
• 1 tablespoon fresh lemon juice
• 5 ounces arugula washed and patted dry
• 1 small head radicchio
• 1 1/2 cups thinly sliced fennel
• 1/2 cup chopped pecans
• 1 tablespoon dijon mustard
• 3 tablespoons sherry vinegar
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 teaspoon honey
• 1/4 cup walnut oil or extra-virgin olive oil

Instructions

• Slice pears into fourths and remove core. Slice the pears into even thinner slices and place them in a small mixing bowl. Pour the lemon juice over the sliced pears and set aside.
• In a large serving bowl or food storage container, add the arugula, radicchio and sliced fennel.
• Drain the lemon juice from the small bowl with the pears and transfer the pears into the large serving bow. Sprinkle the pecans on top.
• In the same small mixing bowl the pears were in combine the Dijon mustard, vinegar, salt, pepper, and honey. Slowly whisk the walnut oil into the mixture. Set aside.
• Divide the salad evenly into 5 bowls and top each salad with 1 1/2 tablespoons of the dressing. Enjoy immediately. To avoid the salad from going soggy, store it separately from the dressing.

Notes

Nutrition Facts:
Serving size: about 2 cups salad, 1.5 tablespoons dressing | Calories per serving: 240

 

fat: 20g (saturated fat: 2g), cholesterol: 0, sodium: 195mg, protein: 3g, carbohydrates: 16g, sugar: 11g, fiber: 4g

 

TIP: This salad is pretty enough without a garnish. However, garden edible flowers would make a great garnish for guests.