This radicchio salad with roasted butternut, blue cheese, pear, apple, fennel, and walnuts is a robust winter salad full of texture and flavour. A sharp, Dijon-spiked blood orange vinaigrette brings everything together beautifully. It’s hearty enough to stand on its own, but also pairs well with a variety of mains. This is the kind of salad you’ll want on repeat all season.
I am not the biggest fan of radicchio, but it’s so beautiful looking and is in season, so I wanted to use it as the base. I added so many layers of flavour and texture to balance out that bitterness. Partly to tone it down, but also because winter salads should feel a bit more robust.
I couldn’t decide between apple and pear, so I added both, and I’m glad I did. Together with roasted butternut, they bring sweetness to counter the sharpness of the radicchio. A strong, creamy blue cheese cuts through beautifully, but goat’s cheese would also work here.
Roasted walnuts, toasted pumpkin seeds, and pickled sultanas bring crunch and flavour. It’s all tied together with a delicious blood orange vinaigrette with a touch of Dijon.
This is a bit of an everything salad, and that’s what I love about it. Winter calls for more substance versus more flimsy summer counterparts. If you don’t like radicchio (like me), you can replace it with a mix of baby spinach leaves and wild rocket.
You might like my pear, blue cheese and walnut salad with maple vinaigrette recipe.
Why This Salad Works
- The sweet fruit balances the bitter radicchio
- Blue cheese adds richness and a savoury punch
- Butternut and toasted seeds add warmth and crunch
- The vinaigrette brings acidity and brightness
- It’s substantial enough to be a meal or sit alongside grilled meat or fish
Expert Tips & Substitutions
- Don’t like blue cheese? Use goat cheese or even feta.
- Short on time? Skip the roasted butternut. The salad is still delicious without it.
- Fruit swaps: Use only apple or pear, depending on what’s best.
- Nut alternatives:Â Pecans or hazelnuts would work instead of walnuts.
- Skip the extras: If you don’t have pickled sultanas or pumpkin seeds, it’s fine to leave them out.
For the salad:
- 1 small butternut peeled and cut into small cubes (about 2 cups)
- Olive oil to roast
- Greek seasoning or salt, pepper, and oregano
- 1 head radicchio sliced into thick ribbons (about 2 – 2 1/2 cups)
- 1 small head romaine or Crunchita lettuce roughly chopped (about 2 cups)
- 1 small fennel bulb shaved on a mandolin
- 1 medium pear thinly sliced
- 1 medium apple shaved and halved
- A handful of roasted walnuts ±40g
- A small handful of toasted pumpkin seeds
- 2-3 Tbsp pickled sultanas optional
- 100-130 grams firm blue cheese of choice broken into chunks
For the vinaigrette:
- 2 tsp Dijon mustard
- ¼ cup good-quality extra virgin olive oil
- 1 Tbsp maple syrup
- 1 Tbsp sherry or red wine vinegar
- 3 Tbsp fresh blood orange juice or orange juice
- Sea salt and pepper
Roast the butternut:
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Preheat the oven to 180°C (350°F). Toss the butternut cubes in a little olive oil and season with Greek seasoning or a mix of salt, pepper, and oregano. Roast for 25–30 minutes until tender and caramelised at the edges. Set aside to cool.
Assemble the salad:
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Prep all the salad ingredients. Toss the radicchio, lettuce, fennel, pear, and apple with about ¾ of the dressing in a large bowl. Season lightly with salt and pepper.
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Transfer to a flat serving platter and scatter over the roasted butternut, blue cheese, walnuts, pumpkin seeds, and pickled sultanas. Serve with the extra dressing on the side.
Storage Instructions
- Best fresh:Â This salad is best served immediately after assembling.
- Prep ahead:Â Roast the butternut and make the vinaigrette a day in advance.
- Leftovers:Â Store any undressed components separately in airtight containers for up to 2 days.
- Avoid sogginess:Â Keep the dressing separate until just before serving if prepping in advance.
What to pair this salad withÂ
Protein Pairings
- Roast chicken with crispy skin or spiced with sumac or za’atar
- Grilled pork chops with a honey-mustard glaze
- Seared duck breast with orange glaze or jus
- Lamb chops with rosemary and garlic
Vegetarian Mains
- Butternut risotto (a nice echo of flavours)
- Savoury galette with mushrooms or leeks
- Goat’s cheese tart with caramelised onions
Other Ideas
- Serve as part of a braai or BBQ spread
- Pair with crusty sourdough and a cheese board
- As a side to a winter roast, especially pork or duck
A few of my favourite winter salad recipes
Roast carrot and barley salad with pickled sultanas
Avocado and orange salad with fennel
Greek Panzanella salad
Fennel, apple and celery salad with walnuts and Parmesan
Panzanella salad with white anchovies, fennel, and capersÂ
My favourite salads for a braai/BBQ
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