Fall salads are some of the best salads (at least they get me super excited) and this Radicchio and Endive Salad is one you have to try. Sure, summer is over, but a whole new wave of produce is just coming into season with all those variations of color, texture, and flavor. Plus, I also really just love bitter greens like radicchio and endive. I’ve featured them in quite a few salads like my Bitter Greens Caesar, a Radicchio Salad with Pear and Blue Cheese, or one of my absolute favorites, the Pink Crab Caesar Salad. I love a slightly bitter lettuce (or I guess we could be more specific and call them chicories). They pair so well with an acidic dressings and a little added sweetness to balance everything out.
The flavor combinations really are endless, but this one is absolutely delicious. It’s classic purple radicchio (Radicchio di Chioggia), bright Belgian endive, toasted walnuts, and crisp apple. The dressing is a slightly sweet thyme, honey, and champagne vinaigrette — it sounds fancy but it’s incredibly easy to make and goes great on just about any salad.
I served this on top of a sesame crusted chicken schnitzel and it was phenomenal. But it also works perfectly as a side dish—great for Thanksgiving! Or pair it with grilled steak, crispy chicken cutlets, or simple sautéed fish for an easy dinner. Ok, onto the recipe below…
Sure, summer is over, but a whole new wave of produce is just coming into season with all those variations of color, texture, and flavor. Plus, I also really just love bitter greens like radicchio and endive.
Ingredients you’ll Need for This Radicchio and Endive Salad
For The Salad:
- 1 head radicchio – thinly sliced into ribbons
- 1 head Belgian endive – thinly sliced
- 1 apple – cut into batons
- 1/2 C walnuts – toasted and chopped
For The Dressing:
- 3 tbsp champagne vinegar
- 5 tbsp olive oil
- 2 tbsp honey
- 1/2 shallot – finely diced
- 1 tsp fresh thyme leaves
- Salt
- Black pepper
How to make this Radicchio and Belgian Endive Salad with Apples and Walnuts
- Toast the Walnuts
Preheat your oven to 350°F. Toast your walnuts for 10-15 minutes. They should be deep brown and smell nutty. Keep an eye on them so they don’t burn. Let cool and roughly chop. - Prep your Radicchio, Endive, and Apple
Slice the radicchio into thin ribbons and your endive into long spears. Cut the apple into batons. Add to a large bow with the walnuts. - Make the Honey & Thyme Vinaigrette
Combine your champagne vinegar, olive oil, honey, diced shallot, thyme leaves and a generous pinch of salt and freshly ground black pepper. Mix to combine and make sure honey is fully dissolved. - Toss and Eat!
Generously dress the salad ingredients and toss well to coat. Serve right away and enjoy!
More Fall Salads To Try
Radicchio Salad With Pear and Blue Cheese – This Italian radicchio salad has sweet pears, blue cheese, olives, and a delicious honey walnut dressing. The perfect light lunch or side dish.
Sicilian Fennel and Orange Salad – This Sicilian fennel and orange salad is a classic Italian citrus salad featuring fresh fennel, blood orange, olives, and walnuts. A simple, delicious fennel and orange salad that you will be making again and again!
Shaved Brussels Sprout Caesar Salad – This shaved Brussels sprout caesar salad is crisp, creamy, and packed with flavor! Tossed in a tangy lemon Caesar dressing, topped with toasted panko and parmesan. It’s perfect as a side dish or light meal.
Bitter Green Caesar Salad – A punchy twist on a classic Caesar salad, made with bitter greens like radicchio and endive, and finished with roasted olive croutons for a salty, savory crunch.
Celery Apple Fennel Salad – A quick and easy celery salad with fresh fennel, radishes, parsley, toasted sesame and a delicious five spice dressing.
Pink Crab Caesar Salad – Make this stunning pink radicchio and crab caesar salad with radicchio, blood orange dressing, and crispy pumpernickel croutons. A vibrant twist on a classic that’s perfect for Valentine’s day!
Did you make this Radicchio and Endive Salad?
Leave a rating and comment below—or tag @TheMostHungry on Instagram. I wanna see it!
Radicchio and Endive Salad
Ingredients
The Salad
- 1 head radicchio thinly sliced into ribbons
- 1 head Belgian endive thinly sliced
- 1 apple cut into batons
- 1/2 C walnuts toasted and chopped
Dressing:
- 3 tbsp champagne vinegar
- 5 tbsp olive oil
- 2 tbsp honey
- 1/2 shallot finely diced
- 1 tsp fresh thyme leaves
- salt
- black pepper
Instructions
- Preheat your oven to 350°F. Toast your walnuts for 10-15 minutes. They should be deep brown and smell nutty. Keep an eye on them so they don’t burn. Let cool and roughly chop.
- Slice the radicchio into thin ribbons and your endive into long spears. Cut the apple into batons. Add to a large bow with the walnuts.
- Combine your champagne vinegar, olive oil, honey, diced shallot, thyme leaves and a generous pinch of salt and freshly ground black pepper. Mix to combine and make sure honey is fully dissolved.
- Generously dress the salad ingredients and toss well to coat. Serve right away and enjoy!
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
Want more recipes like this delivered right to your inbox?
Sign-up to the Substack newsletter below:
Subscribe
Hi, I'm Rachel — the cook, photographer, and recipe developer behind Most Hungry.
This is my go-to spot for bold, approachable recipes rooted in Italian and Italian-American cooking, from hand-rolled fresh pasta to fall-off-the-bone ribs. Great food should be fun, doable, and absolutely delicious. Learn more about me →
Some Common FAQs
Can I prep this salad ahead of time?
I would wait to toss this salad until you’re ready to eat it. But, you can certainly prep all thr ingredients and get your dressing made well ahead of time and store everything in the fridge. Keep the apple uncut until you’re ready to mix the salad so it doesn’t brown. I like to make a big batch of dressing and prep everything so I have salad ready whenever I want it throughout the week.
What apples work best in this salad?
Crisp, sweet-tart varieties hold up best. Honeycrisp, Pink Lady and Granny Smith work great.
Can I substitute another vinegar for the champagne vinegar?
Absolutely! White wine vinegar or apple cider vinegar are the best substitutes. But you can easily use red wine vinegar or even balsamic if you wanted.
How long does the dressing keep?
The honey–thyme champagne vinaigrette will keep for up to 5 days in the fridge. Give it a shake before using to re-emulsify everything.
Is this salad good for Thanksgiving or holiday menus?
Yes—this is one of the best holiday salads. The crunch, bright flavors, and bitterness help cut through heavier dishes like turkey, stuffing, and gravy, making it a perfect balance to a rich holiday meal.
