Radicchio Orange Pecan Salad
This Radicchio Orange Pecan Salad is one of my favorite salads to make over the Winter. Bitter radicchio, fresh baby spinach, juicy orange supremes, toasted pecans and goat cheese are drizzled with a honey and Dijon vinaigrette – resulting in a delicious mix of bitter, sweet and savory flavors. This is a colorful side dish to serve over the Holidays, or to enjoy as a weekday dinner on its own as well. Notes: This Radicchio Orange Pecan Salad recipe is suitable for 4-6 people, served as a side dish –…
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1/2 radicchio head, leaves peeled and torn in large pieces
- 3 cups (90g) fresh baby spinach leaves
- 2 oranges, cut into supremes
- 60g/2oz unripened goat cheese, crumbledhandful of toasted pecans, roughly chopped
- Salt, freshly ground black pepper to taste
- For the vinaigrette:
- 1 tbsp honey
- 1/2 tbsp Dijon Mustard
- 1/2 tbsp balsamic or Xeres vinegar
- 2 tbsp (30ml) extra virgin olive oil
Instructions
- 1
Arrange radicchio and spinach leaves on a serving plate. Top off with orange supremes, crumbled goat cheese and chopped pecans. Season with salt and black pepper.
- 2
In a small bowl and with a fork, whisk together the honey, Dijon mustard, vinegar and extra virgin olive oil. If the vinaigrette is too thick for your liking, thin it out with a few drops of water.
- 3
Just before serving, drizzle the vinaigrette onto the salad. Enjoy immediately.