Why I Love This Easy Radicchio & Kale Salad

• Remarkably Sturdy for Meal Prep: Both kale and radicchio are incredibly robust greens, meaning this salad holds up beautifully over time. Unlike many delicate salads that wilt almost immediately, this one stays crisp and fresh, making it an ideal choice for meal prepping. Enjoy it for days without any sogginess!
• Perfect Flavor Balance: The inherent bitterness of radicchio is artfully balanced by the sweet and salty notes in our deliciously creamy tahini-orange dressing. This creates a complex yet harmonious flavor profile that keeps every bite interesting and incredibly satisfying.
• No More Soggy Leftovers: Say goodbye to sad, watery salads! Thanks to the resilience of our core ingredients and the robust dressing, leftovers remain delightfully fresh and crunchy, making it an excellent option for healthy lunches throughout the week.
• Exciting and Never Boring: Forget bland, uninspired salads. This recipe is a vibrant symphony of colors, textures, and bold flavors that will continually excite your palate and make healthy eating an absolute joy.
• Boosts Nutrient Absorption: The healthy fats present in the tahini dressing are crucial for the absorption of fat-soluble vitamins (A, D, E, K) found abundantly in kale and radicchio. This means you’re not just eating healthy; you’re maximizing the nutritional benefits of every ingredient.
• Wholesome & Versatile: This chopped salad is not only incredibly colorful and delicious but also proudly vegan, gluten-free, and packed with nutrients. It’s a versatile dish that fits various dietary needs and preferences, proving that healthy can be utterly delicious.

Key Salad Ingredients & Smart Substitutions

• Radicchio: This beautiful, bitter leafy vegetable resembles a small, vibrant purple cabbage, but its leaves are more delicate and tender. It belongs to the chicory family, offering a distinctive, slightly peppery flavor that provides a wonderful counterpoint to the sweet dressing. Excellent substitutes include endive or escarole, which share similar bitter notes and crisp textures.
• Kale: Lacinato kale (also known as Tuscan or dinosaur kale) is particularly fantastic for this salad due to its flat leaves, which are easy to stack and julienne, creating elegant ribbons. However, feel free to use curly kale, purple kale, or any other hearty green like collard greens or Swiss chard for similar nutritional benefits and a sturdy base.
• Radish: Radishes add a delightful peppery bite and a refreshing crunch. Daikon radish, purple daikon, watermelon radish, or classic red radishes will all contribute beautiful color and a zesty flavor, elevating the salad’s overall appeal. Choose your favorite or mix a few for an extra pop!
• Walnuts: Beyond their wonderful nutty flavor and satisfying crunch, walnuts are incredibly nutritious, packed with omega-3 fatty acids. If walnuts aren’t available, pistachios, pecans, slivered almonds, or even pumpkin or hemp seeds make fantastic alternatives, offering different textures and nutrient profiles.
• Chickpeas: Canned chickpeas are a convenient and excellent source of plant-based protein and dietary fiber, adding substance and satiety to the salad. For a twist, you could substitute with frozen edamame beans, cannellini beans, black beans, or any other bean you have on hand that complements the flavors.

Essential Tahini Dressing Ingredients

• Tahini: This rich, creamy sesame paste forms the luscious base of our dressing. Before using, always remember to thoroughly stir the jar to ensure an even, drippy consistency, as the oil can separate. Look for brands that list only one ingredient: sesame seeds, for the purest flavor. Any other nut or seed butter can be substituted, though the flavor profile will change.
• Vinegar: I find that unseasoned rice vinegar offers a subtle tang that beautifully brightens the dressing without overpowering other flavors. However, a splash of balsamic vinegar is also an excellent choice, providing a deeper, slightly sweeter acidity that perfectly balances the sweetness of the orange and date syrup.
• Date Syrup: Date syrup is my preferred natural sweetener, offering more antioxidants, minerals, and fiber compared to other options. Its rich, caramel-like sweetness is delightful. If you don’t have it, pure maple syrup is a fantastic alternative, or you could use a touch of agave nectar or even honey (if not strictly vegan).
• Orange: Freshly squeezed orange juice provides a vibrant, sweet-tart element that is key to this dressing’s unique flavor. If you prefer a more tangy, less sweet profile, lemon or lime juice can be used as a substitute, offering a zesty kick.
• Salt and Pepper: A pinch of sea salt enhances all the flavors, while ground white pepper adds a subtle, delicate warmth without the visual specks of black pepper. If you’re on a low-sodium diet, feel free to skip the salt entirely.

Begin with the radicchio. Gently remove any outer leaves that appear damaged, discolored, or wilted. Give the head a thorough wash under cool running water and then pat it completely dry using a clean kitchen towel or paper towels. Once dry, carefully use a sharp knife to cut the radicchio in half through its core. From each half, cut out and remove the tough, white core. This step helps to make the leaves more tender and easier to eat.

Next, take one half of the cored radicchio and place it cut-side down on your cutting board. Using your sharp knife, thinly slice the radicchio into delicate ribbons. The thinner the slices, the more evenly they will combine with the dressing and the more pleasant the texture will be. Repeat this process with the second half of the radicchio until it’s all beautifully sliced and ready to go.

Moving on to the kale, wash the leaves thoroughly to remove any dirt or grit, then pat them completely dry. Drying the kale is crucial to ensure the dressing adheres properly and doesn’t get watered down. To prepare for slicing, stack a few kale leaves neatly on top of each other. This allows you to cut multiple leaves at once, saving time and creating uniform strips.

With your stacked kale leaves, begin thinly slicing them across, creating fine julienne strips. Continue slicing all the way down the leaves, including the tender parts of the stems. Once you reach the very woody, fibrous ends of the stems, discard those as they can be tough and unpleasant to chew. The goal is long, slender ribbons of kale that will easily mix with the other ingredients.

For the radish, give the outside a good scrub to clean it thoroughly; there’s no need to peel it, as the skin adds both color and nutrients. Cut the daikon radish lengthwise into halves, then quarter those halves. Once quartered, thinly slice each section into small, delicate triangles. This shape not only looks appealing but also provides a nice bite-sized crunch throughout the salad.

Measure out your walnuts and roughly chop them into smaller pieces. For an extra layer of flavor and an even crunchier texture, you have the option to lightly toast the walnuts. Simply place them in a dry pan over medium heat, shaking the pan occasionally. Keep a close eye on them; they’ll become fragrant and lightly browned in about 2 minutes. Be careful not to burn them, as they can go from toasted to bitter very quickly. Let them cool slightly before adding to the salad.

For the chickpeas, open your can, drain off the liquid, rinse the chickpeas thoroughly under cold water, and then drain them again. Rinsing helps to remove excess sodium and any canning liquid, making them fresher and more palatable for your salad. Ensure they are well-drained before adding them.

Now, let’s create that incredible tahini dressing! For minimal cleanup, you can prepare the dressing directly in your large salad bowl. If you’re making a larger batch or prefer to store extra dressing, mix it in a separate jar. Begin by thoroughly washing the outside of your orange, then cut it in half and use a citrus squeezer to extract all its delicious juice directly into your bowl.

Into the same salad bowl with the fresh orange juice, add your measured tahini, vinegar, date syrup, sea salt, and ground white pepper. This is the foundation of your creamy, flavorful dressing, so ensure all components are present and accounted for before you start mixing.

Using a whisk, vigorously mix all the dressing ingredients together until everything is thoroughly combined, smooth, and beautifully creamy. The mixture should transform into a wonderfully emulsified, mustard-colored dressing with a luscious texture. Taste and adjust seasoning as needed – perhaps a little more salt, a touch more syrup, or an extra squeeze of orange for your perfect balance.

Once your dressing is perfectly whisked, add all of your prepped salad ingredients – the julienned radicchio and kale, thinly sliced daikon radish, rinsed chickpeas, and chopped walnuts – directly on top of the dressing in the large salad bowl. Arrange them neatly to get a sense of the colorful medley you’re about to create.

Now for the fun part: tossing! Use a sturdy set of tongs or a large fork and spoon to mix everything together. Keep tossing and turning the ingredients gently but thoroughly until every single piece of vegetable, chickpea, and walnut is beautifully coated in the creamy tahini-orange dressing. This ensures an even distribution of flavor and a truly harmonious salad. Serve immediately and enjoy the incredible flavors!

Debra’s Pro Tips for the Best Radicchio Salad

• Sweet Enhancements: At Elefante, I believe they drizzled a touch of honey on their radicchio salad, and it was absolutely divine. For a vegan-friendly approach, a little extra drizzle of date syrup (or maple syrup) just before serving can elevate the sweetness and beautifully cut through the bitterness. A sprinkle of fresh herbs like thyme, parsley, or oregano on top also adds a wonderful aromatic finish.
• Soften the Greens: Don’t be shy with your tossing! The more you mix the salad, the more the natural fibers of the radicchio and kale begin to break down, resulting in a slightly softer, more tender texture that is incredibly pleasant to eat. Feel free to massage the kale a bit if you prefer it extra tender before adding other ingredients.
• Toasted Walnut Perfection: For an ultimate crunch and deeper, richer nutty flavor, don’t skip toasting your walnuts! Follow the directions in the recipe card for a simple dry-pan toast that transforms them from good to glorious.
• Warm It Up (Surprisingly Delicious!): While fantastic cold, this salad also makes a surprisingly delicious warm meal! Gently heat leftovers in a cast-iron skillet over medium heat for a few minutes. It becomes a comforting and hearty breakfast or lunch idea, especially delightful on a cooler day.
• Potluck Powerhouse: This salad is a guaranteed crowd-pleaser and travels incredibly well. Take it to your next potluck or gathering, and be prepared to share the recipe link – everyone will be asking for it! It’s a fresh, healthy alternative that stands out.
• Dress Ahead or Just Before Serving: While this salad holds up well once dressed, for maximum crunch, you can prepare the dressing and salad components separately, then combine and toss just before serving. This is especially good if you like your greens super crisp.

Storage & Serving Suggestions

• Optimal Storage: Store any leftover radicchio salad in an airtight container in the fridge. This keeps it fresh and prevents it from absorbing other odors in your refrigerator.
• Longevity: This hearty radicchio salad will typically last up to 5 days when stored correctly. However, for the best texture and crispness, it is ideal to consume it within 3-4 days. It’s perfect for preparing at the start of the week for easy healthy meals.
• Serving Temperature: This salad is wonderfully versatile. Enjoy it cold straight from the fridge, allow it to come to room temperature for a softer bite, or even gently warm it in a heavy skillet over medium heat for 3-5 minutes for a unique, comforting experience.
• Pairing Perfection: This makes a fabulous side dish for a variety of meals, complementing lighter proteins and heartier plant-based options alike. Serve it alongside tofu skewers, vegan meatballs, or black bean burgers. It’s also substantial enough to be enjoyed as a light dinner or a satisfying main meal for lunch.

Radicchio and Kale Salad with Chickpeas and Tahini Dressing

Rate this Recipe