This Grilled Radicchio & Orange Salad is a lively alternative to everyday salads. Grilled radicchio is combined with crisp lettuce, juicy orange segments and crunchy pecans, all dressed in a warm cinnamon vinaigrette. The pairing may sound unusual but is genuinely delicious. Serve it as a light appetizer or a side salad; it’s Paleo, Vegan, Grain-Free, Gluten-Free, Dairy-Free and Whole30 friendly.
I’m always experimenting with new dressings for green salads. While creamy dressings are easy to make memorable, I wanted something different. Adding cinnamon to a vinaigrette transformed the whole dish — it became a real game changer.
Cinnamon brings a subtle warmth and gentle spice that brightens the salad without overpowering it. It’s an excellent choice when you want to add depth to a light, refreshing plate.
This salad uses a base of mixed lettuce and grilled radicchio. Raw radicchio can be bitter and assertive, but grilling mellows its bitterness and brings out a mild, nutty character that pairs nicely with sweet citrus and nuts.
After grilling and shredding the radicchio, combine it with toasted pecans, orange pieces and finely diced shallot. Chopped dates are an optional addition if you want extra sweetness to balance the radicchio, but they can be omitted if you prefer a less sweet finish.
The cinnamon dressing ties the components together. A bright splash of orange juice, a touch of apple cider vinegar, cinnamon, garlic and olive oil create a dressing that is both warming and vibrant. This salad works well as a side or appetizer; add grilled chicken for a heartier main course.
Other salad ideas to try
- Mexican Beef Taco Salad
- Salmon, Avocado & Radish Salad with Creamy Dill Dressing
- Citrus, Fennel, Avocado & Shrimp Salad
- Roasted Cauliflower, Date & Red Onion Salad
- Chimichurri Steak Salad
- Chopped Eggplant, Almond & Herb Salad
If you try this recipe, leave a comment below or tag @everylastbite_ on Instagram — I love seeing your photos!
Grilled Radicchio & Orange Salad with Cinnamon Dressing
DFDairy Free
SCDSpecific Carbohydrate Diet
PPaleo
VVegan
W30Whole30
10 minutes
10 minutes
20 minutes
2
Ingredients
- 2 heads radicchio, cut into quarters lengthwise
- 1 tbsp olive oil
- 1 orange, cut into small pieces
- 1/3 cup toasted pecans, roughly chopped
- 1 shallot, finely diced
- 3 cups lettuce
- 1/4 cup chopped dates (optional)
Cinnamon Dressing
- 2 tbsp orange juice
- 1/2 tbsp apple cider vinegar
- 1/2 tsp cinnamon
- 2 tbsp extra virgin olive oil
- 1 clove garlic, crushed
- 1/2 tbsp honey or maple syrup (omit for Whole30)
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Place the radicchio quarters in a bowl and toss with 1 tbsp olive oil to coat. Grill on medium heat for about 5 minutes, turning halfway to get even grill marks. Once cooked, roughly shred the radicchio.
- Whisk together the dressing ingredients in a bowl until combined. Taste and adjust seasoning if needed.
- In a serving bowl, arrange the lettuce, then top with shredded radicchio, pecans, orange pieces and diced shallot. Toss with the cinnamon dressing just before serving.
