Bright, fresh, and delightfully bitter-sweet, this radicchio salad with apples, pomegranate, and hazelnuts is a feast for the senses and a wonderful addition to your winter table. The crisp radicchio leaves pair beautifully with the sweet crunch of apples, tart pomegranate arils, and the rich, nutty flavor of toasted hazelnuts. Tossed with a light vinaigrette, this salad is an elegant side for holiday meals or a nutritious lunch full of bold flavors and textures.
Ingredients
- 1 large head of radicchio, cored and thinly sliced
- 1 large apple (Honeycrisp or Fuji), thinly sliced
- 1/2 cup pomegranate arils
- 1/3 cup toasted hazelnuts, coarsely chopped
- 2 cups arugula or mixed winter greens (optional for added volume)
- 1/4 cup shaved Parmesan or Pecorino Romano cheese (optional)
For the Vinaigrette
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon apple cider vinegar or red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup (optional for sweetness)
- Salt and freshly ground black pepper, to taste
Preparation
Prepare the Salad Ingredients
- Start by slicing the radicchio. Cut out the core, then thinly slice the leaves into strips. This will help reduce the bitterness and ensure even mixing with the other ingredients.
- Thinly slice the apple into thin wedges or matchsticks. For a more visual appeal, leave the skin on.
- If needed, toast the hazelnuts by placing them in a dry skillet over medium heat for 5-6 minutes until golden and fragrant. Let them cool slightly before chopping.
Make the Vinaigrette
- In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, and honey until smooth and emulsified. Add salt and pepper to taste, adjusting the sweetness or tang to your preference.
Assemble the Salad
- In a large salad bowl, combine the sliced radicchio, apple, pomegranate arils, and arugula (if using).
- Drizzle the vinaigrette over the salad and toss gently to coat the leaves evenly.
- Sprinkle the chopped hazelnuts and shaved Parmesan on top as a garnish, if desired.
Serve
- Serve the salad immediately to maintain its crisp texture. For a festive touch, add a few extra pomegranate arils on top.
Variations
- Walnut Variation: Substitute hazelnuts with toasted walnuts or pecans for a different nutty flavor.
- Goat Cheese Twist: Crumble some goat cheese into the salad for a creamy, tangy addition.
- Citrus Upgrade: Add slices of blood orange or segments of tangerine for extra brightness and seasonal flair.
Cooking Note
Radicchio can have a bold, slightly bitter taste, which adds complexity to the salad. If you’re new to radicchio, mix it with milder greens like arugula or spinach. Additionally, letting the sliced radicchio soak in ice water for 10-15 minutes before using it can soften its bitterness.
Serving Suggestions
This salad makes a great side dish for roasted meats, like pork tenderloin or chicken, or with hearty pasta dishes. It’s also a beautiful addition to a holiday table, bringing a pop of color and refreshing crunch to heavier winter meals.
Tips
- Apple Choice: Use a crisp, sweet apple variety like Honeycrisp or Fuji, which pairs well with the bitterness of radicchio.
- Make-Ahead Tip: Prepare the ingredients (except the apple) up to a day in advance. Toss in the apple and vinaigrette just before serving to prevent browning and keep the salad fresh.
- Customizable Dressing: For a creamier dressing, whisk in a tablespoon of Greek yogurt or sour cream.
Prep Time
15 minutes
Total Time
15 minutes
Nutritional Information (Per Serving)
- Calories: 210 kcal
- Protein: 3g
- Carbohydrates: 20g
- Fat: 15g
- Fiber: 4g
- Sodium: 120mg
FAQs
Q: Can I make this salad vegan?
A: Yes! Simply skip the Parmesan and use maple syrup in the vinaigrette instead of honey.
Q: What other fruits can I use in place of apples?
A: Pears or Asian pears would be delicious alternatives to apples in this salad. They add a sweet, crisp contrast to the radicchio as well.
Q: Can I prepare this salad ahead of time?
A: This salad is best enjoyed fresh, but you can prep the radicchio, pomegranate, and hazelnuts in advance. Add the apple and dressing just before serving to keep everything crisp.
Q: How do I store leftovers?
A: Leftovers can be stored in an airtight container in the refrigerator for up to one day, though the radicchio may wilt slightly.
Conclusion
This radicchio salad with apples, pomegranate, and hazelnuts is a vibrant, seasonal dish that’s ideal for both casual and festive occasions. With its mix of fresh, crisp, and slightly bitter flavors, this salad brings a refreshing contrast to rich winter meals. Try it as an appetizer or side at your next gathering, and enjoy the delicious taste and crunch in every bite!