This Winter Citrus Radicchio Salad is a burst of sunshine in a bowl—fresh citrus, peppery greens, toasted walnuts, and creamy feta.
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Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
You know that point in winter when everything just feels… gray? The sky, your wardrobe, even dinner? That’s where I was a few weeks ago. I’d already cycled through all the comforting soups and casseroles, and one night, I just couldn’t bring myself to eat another beige meal. So I did what I always do when I’m feeling that mid-winter slump—I raided the fridge like a woman on a mission.
And there it was: a lonely head of radicchio, an orange starting to wrinkle, and half a block of feta that had definitely seen better days. I didn’t have a plan, but honestly, that’s when the best things happen. I tore the radicchio, sliced the orange, and tossed it all together with a handful of walnuts and some homemade croutons (mostly because I burnt the first batch—classic).
When I took that first bite, it was like bam—instant sunshine. Bitter, bright, crunchy, tangy… I actually laughed out loud because it tasted so unexpectedly happy. My husband walked by, took one bite, and said, “This doesn’t taste like winter.” And that was it—I knew I had to share it.
Now, every time I make this Winter Citrus Radicchio Salad, I think about that night and how food has this weird, wonderful way of turning moods around. Maybe that’s cheesy (or feta-y?), but it’s true.
Why You’ll Love This Winter Citrus Radicchio Salad Recipe?
This salad isn’t one of those sad, obligatory sides. It’s the kind that makes people pause mid-bite and say, “Wait, what’s in this?” It’s bright and crunchy, but still cozy enough for winter.
The mix of radicchio’s bitterness and citrus sweetness is magic. Add in the toasty crunch of walnuts, the creaminess of feta, and those golden, garlicky croutons—and suddenly, salad feels like the main event.
It’s also ridiculously easy to make. I know people say that all the time, but really—this Winter Citrus Radicchio Salad is basically just chopping, toasting, and tossing. You don’t even need fancy equipment. Just you, a cutting board, and maybe your favorite playlist.
Oh, and can we talk about how gorgeous it looks? Those pops of orange, ruby, and purple—it’s like a little edible art project. If you’re trying to convince yourself that eating greens in winter isn’t boring, this is the one.
Ingredient Notes:
Let’s go over what you’ll need for this Winter Citrus Radicchio Salad and why each one earns its place:
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Radicchio: She’s the drama. Beautiful, bold, and unapologetically bitter. If the flavor’s too strong, soak it in cold water for 15 minutes first—it softens her attitude a bit.
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Citrus Fruits: This is your brightness factor. I like a mix—orange for sweetness, grapefruit for tang, and maybe a lemon wedge just to keep things interesting.
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Arugula: Think of this as the peacemaker. It smooths out the radicchio’s bite with a peppery freshness.
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Feta Cheese: A salty little burst of creaminess. Goat cheese works too if that’s more your style.
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Walnuts: Toasted is non-negotiable. That warmth adds something grounding—like the food version of a wool blanket.
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Sourdough Croutons: Homemade if you can swing it. Tearing the bread by hand gives them that rustic, uneven charm.
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Citrus Vinaigrette: Fresh juice + olive oil + salt + pepper. Simple and sharp—like the salad’s personality.
How To Make Winter Citrus Radicchio Salad?
Step 1: The Croutons
Preheat the oven to 350°F and tear up some sourdough—don’t overthink it. Toss the pieces with olive oil and salt, then bake until golden and crunchy (about 15 minutes). The smell alone will make you happy.
Step 2: The Walnuts
Toast them in a dry pan over medium heat. Stir them around for 8–10 minutes until they smell warm and nutty. Don’t leave the stove—blink and they’ll burn. I learned that the hard way.
Step 3: The Citrus
Slice off the top and bottom of each fruit, then cut away the peel and pith. Use a sharp knife to separate the segments—it’s oddly satisfying. Let them fall into a bowl and collect all that sweet juice.
Step 4: The Dressing
Take 3 tablespoons of that juice, add olive oil, salt, and pepper, and whisk or shake it all together. You’ll feel like you just bottled sunshine.
Step 5: Assemble the Salad
In a big bowl, toss the radicchio and arugula with the vinaigrette. Taste it. Maybe a touch more salt? Add the citrus segments, toasted walnuts, feta, and your croutons. Give it all a gentle toss.
Step 6: The Best Part—Serve It
Pile it high in a big bowl or platter. The colors will do all the talking. It’s one of those dishes that looks fancy without trying too hard.
Want To Save This Recipe?
Storage Options:
This salad’s best right after you make it—crisp, bright, unapologetically fresh. But if you’re meal prepping, just store the greens, nuts, and dressing separately. The vinaigrette keeps for up to 3 days in the fridge. Shake before using. Oh, and keep those croutons in a jar on the counter—never the fridge, unless you like sadness.
Variations and Substitutions:
Here’s where you can play:
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Mix Up the Greens: Try spinach, endive, or butter lettuce if radicchio feels too bitter.
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Switch the Citrus: Blood oranges or cara caras are gorgeous here.
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Add Protein: Grilled chicken, shrimp, or even salmon turns it into a full meal.
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Go Nuts: Swap walnuts for pistachios, almonds, or pecans—each adds its own vibe.
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Try a New Cheese: Blue cheese brings tang, Parmesan adds nuttiness. Choose your fighter.
What to Serve with Winter Citrus Radicchio Salad?
This Winter Citrus Radicchio Salad is the perfect supporting act—or star—depending on your mood.
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Pair it with roast chicken for a hearty meal.
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Serve it next to grilled salmon or shrimp for something light but satisfying.
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Add it alongside a pasta dish for a burst of color and crunch.
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Or do what I do—eat it straight from the bowl while standing at the kitchen counter because you “just want a taste.” (We’ve all been there.)
Frequently Asked Questions:
How do I make radicchio less bitter?
Soak it in cold water for 10–15 minutes, then spin it dry. It’s like a personality reset.
Can I make the croutons ahead?
Yes! Store them in an airtight container for a few days—if they last that long.
What’s the best citrus combo?
I love orange and grapefruit together, but blood oranges steal the show every time.
Every time I make this Winter Citrus Radicchio Salad, I’m reminded that even winter has its own kind of brightness—you just have to find it. So the next time you’re craving something fresh and colorful, grab a knife, a few oranges, and that slightly dramatic head of radicchio.
Trust me, this one’s worth the toss.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Winter Citrus Radicchio Salad
Ingredients
For the Salad:
- 3 slices about 2 cups sourdough bread, torn into bite-sized pieces
- 1/4 cup plus 3 tablespoons extra-virgin olive oil divided
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup chopped walnuts
- 2 citrus fruits such as oranges, lemons, or grapefruit
- 4 cups chopped radicchio or 1 small head, cored and cut into pieces
- 2 cups arugula
- 1/4 cup crumbled feta cheese
For the Citrus Vinaigrette:
- 3 tablespoons freshly squeezed citrus juice from the segmented fruit
- 3 tablespoons extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
Preheat the oven
- Set the oven to 350°F (175°C). Prepare a rimmed baking sheet for the croutons.
Prepare the croutons
- Arrange the torn sourdough pieces on the baking sheet and drizzle with 1/4 cup olive oil. Sprinkle with 1/2 teaspoon salt and toss well to coat. Bake for approximately 15 minutes, stirring halfway through, until golden and crisp. Remove from the oven and allow to cool completely.
Toast the walnuts
- In a medium skillet set over medium heat, add the walnuts. Toast, stirring often, for about 8–10 minutes or until fragrant and lightly browned. Watch carefully to prevent burning. Remove from heat and allow to cool.
Segment the citrus fruits
- Using a sharp knife, trim about 1 inch from the top and bottom of each fruit to expose the flesh. Place the fruit upright on a cutting board and slice away the peel and white pith. Working over a bowl, carefully cut between the membranes to release the citrus segments, catching any juice in the bowl. You should have about 1 cup of citrus segments and several tablespoons of juice for the vinaigrette.
Prepare the vinaigrette
- In a small bowl or jar, combine 3 tablespoons of the reserved citrus juice, 3 tablespoons olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Whisk (or shake, if using a jar) until emulsified. Set aside.
Assemble the salad
- In a large mixing bowl, combine the radicchio and arugula. Drizzle the citrus vinaigrette over the greens and toss gently until evenly coated. Taste and adjust seasoning as needed.
Add toppings
- Incorporate the citrus segments, cooled walnuts, croutons, and feta cheese into the greens. Toss lightly to distribute ingredients evenly.
Serve
- Transfer the salad to a large serving platter or divide into individual bowls. Serve immediately for best texture and freshness.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
