This radicchio salad with oranges and pistachios is a fresh, colorful combination of flavors and textures. A bed of crisp radicchio and romaine compliments the pops of bright, refreshing citrus and nutty roasted pistachios. Topped with creamy avocado, vegan parmesan, and white wine vinaigrette to tie it all together.

Say goodbye to boring salads — this radicchio salad is anything but ordinary. It’s quick, easy, and a delightful balance of sweet, bitter, and peppery flavors.

We start with a bed of crisp radicchio and romaine, then layer in refreshing clementines, creamy avocado, nutty roasted pistachios, and a sprinkle of vegan parmesan. Every bite has contrast and crunch.

And the dressing? A lightly sweet, citrusy white wine vinaigrette ties everything together. The bright tang of white wine vinegar, combined with olive oil, maple syrup, dijon, and a touch of orange zest, brings all the flavors in the salad to life.

This is the opposite of a “sad salad.” You know — a bed of lettuce and a few limp tomatoes and cucumbers, dressed with a bland, underwhelming vinaigrette. I’m not knocking a simple side salad, but sometimes you just want a little extra oomph. And this recipe is exactly that — vibrant color, bold flavor, and a mix of textures that actually make you want to eat salad.

This recipe makes a big, beautiful platter that’s perfect for sharing when company comes. It’s especially lovely in winter, when radicchio is in season, but it’s light and refreshing enough for warmer months too. Pair it with your favorite protein for a complete meal. It’s vegan and gluten-free, and the homemade dressing is refined sugar-free with none of the additives you’ll find in many store-bought versions.

If you’re craving more colorful, crave-worthy salads, try my spring roll salad next!

What is Radicchio?

Radicchio (pronounced ruh-dee-kee-o) is a member of the chicory family, not a lettuce. It has crisp, white-veined reddish-purple leaves and a bold, peppery flavor. While radicchio is quite bitter, it's a characteristic that makes it a great counterpoint to sweet or strong ingredients. This recipe balances it beautifully with clementines, pistachios, creamy avocado, and salty vegan parmesan. To match radicchio's vibrant character, we're also adding a zippy white wine vinaigrette.

Radicchio is available year-round, with peak season in mid-winter through early spring.

Ingredients

Gather your ingredients for this showstopping salad!

For the Salad

• Radicchio: About half a small head of radicchio provides the vibrant purple base of this salad. Its bitter, peppery taste and crunchy texture pair perfectly with the other ingredients.
• Romaine lettuce: Adds color and helps mellow some of the radicchio’s bitterness.
• Clementines: Bring a citrusy, refreshing element that brightens the salad. Their sweetness balances all the savory flavors. Any orange variety, like navel oranges, works well.
• Avocados: Creamy avocado adds richness and a boost of healthy fats, making the salad more satisfying.
• Pistachios: Salted roasted pistachios contribute extra crunch and a more complex flavor profile. They’re another great source of healthy fats. Look for dry roasted to avoid extra oils, or roast raw pistachios yourself.
• Vegan parmesan: Salty, savory, and bold, parmesan cheese stands up well to the other strong flavors. I like grating up a block of Violife dairy-free parmesan, but ground versions like Follow Your Heart work too.

For the Dressing

• Extra virgin olive oil: Provides a robust, flavorful base. Any good quality olive oil will work.
• White wine vinegar: Brings some acidity and tanginess to the mix. Wine wine vinegar is milder and less sharp than white distilled vinegar. If you don’t have white wine vinegar, then red wine, apple cider, or balsamic vinegar are fine substitutes (though they’ll alter the flavor slightly). In a pinch, use distilled white vinegar — but start with less to avoid overpowering the dressing.
• Maple syrup: Pure maple syrup adds natural sweetness that balances the acidity. Agave nectar works as well.
• Dijon mustard: A smidge of dijon enhances the flavor and acts as an emulsifier, helping bind the oil and vinegar together.
• Orange zest: Since clementines are in the salad, using their zest adds a bright, citrusy pop of freshness.
• Salt and pepper: Simple seasoning that elevates all the flavors.

Find the full ingredient list with measurements in the recipe card below.

How to Make Radicchio Orange Pistachio Salad

Making this salad is quick and simple. Here’s how:

Serving Suggestions

To make this radicchio salad into a full meal, serve it alongside bowls of hot soup, crusty bread, or my savory chickpea flour muffins.

How to Store This Radicchio Salad

Store leftover salad in an airtight container in the fridge for 3–4 days, and keep the dressing in a separate airtight container or jar for up to 10 days. For the best texture, keep the dressing and pistachios separate and only add them to the portion you plan to eat — otherwise, the salad may get soggy and the pistachios soft.

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