Say hello to the most impressive dinner salad you’ve laid eyes on all season! I mean look at those colours! But this salad is more than just looks and is bursting with flavour in every bite! Come into my belly right now, radicchio and mandarin orange salad with walnuts and currants!
Mandarin oranges are in season early winter to early spring, so if you can get your hands on some at your local market, grab as many as can fit into your cart! Mandarins are smaller and sweeter than regular naval oranges and take only seconds to peel. They alone take this salad from ordinary to extraordinary.
You can also grab whichever baby greens look freshest — romaine, spinach, mixed greens — and top with crunchy, slightly bitter radicchio (trust me on this one, the contrasting textures and taste compliment each other in the most satisfying way!). Top with toasted walnuts, currants (totally fine to sub in raisins or dried cranberries), and lots of fresh, sweet mandarin segments.
Serve this salad with a homemade dressing made with balsamic vinegar and the zest from one of the mandarins… just the perfect hit of flavour! But this salad will be just as tasty with a straight up balsamic vinaigrette, so if that’s what’s in your fridge GO FOR IT.
But for real, healthy eating never tasted so good.
This radicchio and mandarin orange salad with walnuts and currants is more than just contrasting colours and looks! It is bursting with incredible flavours in every bite.
- 1 (5 oz.) bag baby mixed greens
- 1 small head radicchio, thinly sliced
- 5 small mandarin oranges (reserve zest from 1 orange for dressing)
- 1/2 cup walnuts, lightly toasted
- 1/3 cup currants
- Parmesan cheese, for garnish
- 1/4 cup olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon dijon
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- zest from 1 orange
- To assemble salad, combine mixed greens and radicchio in a large bowl or on individual plates. Layer with segmented oranges, toasted walnuts, and currants. Top with grated Parmesan.
- To make dressing, combine olive oil, balsamic vinegar, dijon, salt and pepper in a small bowl. Whisk vigorously, then add orange zest and stir once more.
- Serve salad with dressing on top or on the side.
You can substitute currants with raisins or dried cranberries instead.