Radicchio, Blood Orange & Goat Cheese Salad

Blood Orange season ends in early spring, so we wanted to include them in a fresh, spring salad before they’re all gone. This healthful and tasty salad features radicchio and arugula, both of which are super nutrient dense with a bitter flavor that contains wonderful cleansing properties. The balsamic vinaigrette with creamy goat cheese and toasted walnuts add the perfect amount sweetness and healthy fats to make this a well balanced entree or first course.  If you prefer something less bitter, substitute mixed baby greens… but you will be missing out on the many benefits of bitterness like help with nutrient absorption and metabolism stimulation.

Total Time: 15 minutes Serves: 4

  • 2 tablespoons balsamic vinegar
  • 4 tablespoons olive oil, plus extra to season
  • Juice of ½ lemon
  • Kosher salt
  • 3 blood oranges, sliced and peeled
  • ¾ cup walnuts, toasted and roughly chopped
  • 1 large avocado, cubed
  • 1 medium heads radicchio, outer leaves removed and interior leaves separated and cut into 3-inch pieces
  • 2 cups young arugula leaves (or spring mix if you prefer a less bitter salad
  • 8 ounces soft goat cheese, at room temperature
  1. Make vinaigrette: Pour vinegar into a small bowl. Whisk in oil and season with lemon juice and salt to taste
  2. Toast walnuts on medium heat with olive oil for 1-2 min
  3. In a large bowl, combine blood orange slices, toasted walnuts, avocado and radicchio. Re-whisk vinaigrette and toss in just enough to coat leaves. Season with salt.
  4. Crumble goat cheese generously on top

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