Tasty Radicchio Salad with Caramelized Pears

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Radicchio salad with caramelized pears is the quintessential salad for fall and winter entertaining. Bitter radicchio leaves pair beautifully with the sweetness of juicy pears, toasted walnuts, and crisp fennel for a tasty salad that can’t be beat. 

What is Radicchio?

Radicchio lettuce is part of the chicory family, which are greens (like) lettuce, but has a bit of a bitter flavor profile. The bitter flavor is why plants in the chicory family, which include radicchio and endive, sometimes get a bad rap.

However, the key is proper preparation of radicchio by pairing it with more subtle or sweet tastes.

Health Benefits of Radicchio Lettuce

Benefits of Radicchio lettuce include high fiber, a low calorie profile and the fact that it is filled with antioxidants and minerals.

Why Make This Radicchio Salad with Caramelized Pears 

Once fall and winter rolls around, most people put down the fresh salads in favor of hearty soups and stews. That’s not necessarily a bad thing. However, I’ll argue that you can still enjoy both. In fact, this radicchio salad with caramelized pears is the perfect balance of crunchy, warm, savory and sweet. Whether you’re dining with family or entertaining over the holidays with both family and friends, this winter salad makes a tasty statement. 

When to Make Radicchio Salad With Caramelized Pears 

In the cooler fall and winter months, there is a growing culinary opportunity to take healthy family meals to a whole other level. Eating in season takes advantage of this short window and is absolutely wonderful for the home cook. Some seasonal favorites in grocery stores are radicchio (seasonally available between October thru January), and pears (peak season runs from August to October). Outside of these months, you can still find these delectable produce, but purchasing them in the cool weather months is where it’s at. 

This recipe also includes fresh fennel which is in season from fall to early spring. 

For this reason, this salad is perfect for holidays like Thanksgiving, Christmas or even a weekday dinner. This salad also works well for dinner parties. 

Tools to Make Flavorful Salad 

This is a simple recipe that you can make with tools that you already have at home. But, if you want to take it up a notch, check out my list of recommended items to take the execution and presentation of this salad, over the top. 

large salad bowl  (my favorite)

small saucepan 

salad plates 

salad forks

Ingredients Needed  

Salad

• radicchio lettuce leaves (any variety will do) 
• pears (D’anjou or bosc are preferred as they hold up better.
• ghee (melted)
• brown sugar 
• crunchy walnuts (toasting really brings out the flavor)
• fennel 

Dressing

• balsamic vinegar 
• fresh orange juice (freshly squeezed) 
• ground cinnamon
• ground black pepper 
• sea salt 

Directions

Step 1: In a small saucepan,, reduce the balsamic vinegar by warming  over medium to medium low heat. Reduce the balsamic vinegar to 1/3 of the original quantity. Swirl and monitor carefully to avoid burning. This part could take up to 25 minutes. 

Step 2: Once the vinegar is reduced, remove it from heat and add the orange juice and cinnamon. 

Step 3: Whisk to combine, then set aside to cool. 

Step 4: Remove the outer leaves of the radicchio and before tearing into bite-sized pieces. Through away any thick sections (such as found in the center-white center vein). 

Step 5: Wash and pat dry. 

Step 6: Slice the fennel in half and cut a triangle in the center. This will help to remove the tough base. Slice the bulb into thin slices. The slices should be less than 1/4″ sections. 

Step 7: Wash and dry pears. Cut each into 8-10 pieces lengthwise. Remove the stem and core. I like to use an apple slicer to help do the job and then slice the pears one more time. It works! 

Step 8: Add chopped walnuts to a large pan over medium heat. Toast the walnuts (in the dry pan) until slightly fragrant and brown. Stir frequently to avoid burning. Once toasted, remove from heat and allow to cool. 

Step 9: Return the pan to the heat and add ghee. Once melted and hot, stir in the brown sugar until distributed. You can also use maple syrup if you prefer. 

Step 10: Gently add the pear slices and place cut side down. 

Step 11: Once both sides of the pear are golden brown, remove from heat and allow to drain. 

Step 12: Assemble the salad in a large bowl or on individual plates. 

Step 13: Top with radicchio, fennel and pears. 

Step 14: Drizzle with dressing and top with walnuts. Add fresh cracked pepper and a bit of salt. 

The Case For Using Ghee

When it comes to salad recipes, most have come to expect the use of olive oil in healthy salad recipes. While I like using olive oil in recipes, olive oil is most healthiest when it’s not heated. Heating olive oil beyond 365°F can damage the healthy polyphenols in olive oil and make them harmful.

That totally defeats the purpose of why people use olive oil in the first place. Instead, opt for a ancient fats like ghee, that not only have a high smoke point but, is healthy too. The butyric acid content in ghee makes this fat healthy for digestion and full of potent antioxidants.

How to Plate This Beautiful Salad

Place 3-4 per slices per plate, per serving. 

To make even more festive garnish with some pomegranate seeds (optional). 

Serve right away.  

Other Healthy Winter Salad Recipes You Make Like 

Easy Kale Apple Cranberry Salad

Yield: 6

Radicchio Saad With Caramelized Pears

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Enjoy the perfect fall and winter salad with radicchio, caramelized pears, juicy pears, and crunchy walnuts, all packed with bold flavors. Ideal for holiday entertaining

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 2 small heads radicchio
• 2 large pears
• 2 tbsp ghee (melted)
• 1 tbsp brown sugar
• 2/3 cup walnuts (chopped)
• 1 medium fennel bulb (or 1/2 large bulb)

Dressing

Toggle ingredient group

• 1/2 cup balsamic vinegar
• 2 tbsp fresh orange juice
• 1/2 tsp cinnamon
• 1/4 tsp ground black pepper (o garnish)
• 1/4 tsp sea salt (to garnish)

Instructions

1. In a small saucepan over medium low to low heat, reduce the balsamic vinegar by 1/3.
2. Swirl the balsamic to prevent burning. It should take about 25 minutes to reduce.
3. Once vinegar is reduced, remove from hear and add the orange juice and cinnamon.
4. Whisk to combine and then set aside to cool.
5. Wash and dry the produce.
6. To prepare the salad, first remove any worn outer leaves from the radicchio. Tear the leaves into bite-sized pieces. Throw away any bulky sections that are all white. These are the white center vein.
7. Slice the fennel in half and cut a triangle to remove he hard root base.
8. Slice the bulb into very thin sections (about 1/4" thick sections).
9. Cut each pear into 8-10 pieces lengthwise. Remove the stem and core.
10. Add the chopped walnuts to a large dry skillet over medium heat. Toast the nuts until they are fragrant and lightly browned. Stir frequently.
11. Once toasted, remove from the pan and cool.
12. Return the pan to the heat and add the ghee.
13. Once hot, add brown sugar and stir until melted.
14. Carefully add the pears to the pan. Make sure that one cut side is down.
15. Cook for 3-5 minutes until it starts to brown. Flip and cook the other side.
16. Once both sides of the pears are brown and slightly soft, remove from the pan to drain.
17. Arrange the salad in a large bowl or on individual small salad plates. Toss the radicchio with the sliced fennel and pears.
18. Drizzle with dressing and toss with toasted walnuts.
19. Add freshly ground pepper and sea salt to taste.
20. If using individual salad plates, place 3-4 slices of pear per plate.

Notes

Use D'anjou or bosc pears for preferred as it holds up better. Barlett pears get really soft while cooking.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 156Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 0mgSodium 114mgCarbohydrates 21gFiber 4gSugar 14gProtein 3g

Nutrition information isn't always accurate.