Go Back
–+ servings

Cranberry & Radicchio Salad

3 from 1 review
This salad uses one secret ingredient: canned cranberry sauce. Ok ok, you can also use any cranberry juice or jam of your choice, but the cranberry sauce was where the recipe started. The dressing is zippy and bright and finished with a smattering of frozen goat cheese, making it creamy, acidic and sweet all rolled into one.
Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings

Ingredients

Cranberry Sauce Dressing
  • 1/4 cup canned cranberry sauce, see notes for substitutions
  • 1/3 cup white wine vinegar, plus more to taste
  • 1 tablespoon dijon mustard
  • 1 teaspoon Diamond Crystal kosher salt, plus more to taste
  • Freshly ground black pepper
  • 1/3 cup extra-virgin olive oil
Salad
  • 2 radicchio heads
  • 2 endive heads
  • 1/2 cup crushed pecans
  • 1/2 cup fresh mint leaves
  • 3 ounces goat cheese, frozen
  • 1 large pomegranate

Instructions 

  1. Either in a jar or bowl, whisk (or shake!) together all of the ingredients for the dressing. Do this until the dressing is completely smooth and there are no flecks of cranberry sauce left. Add more vinegar, salt and pepper to taste. Set aside.
  2. Quarter the radicchio heads lengthwise. Halve each quarter, removing the rough bottom of the core and creating eight wedges per head.
  3. Halve the endives lengthwise and cut them into long strips. Add these to a bowl with the radicchio.
  4. Toast the pecans in a dry pan over medium heat. Toast for 4-5 minutes or until they smell nutty and fragrant.
  5. Dress the radicchio and endive wedges with the dressing. Toss with clean hands, add the mint leaves and pecans and give a few more big tosses.
  6. Plate the salads on eight small plates and use a rasp-style grater to grate the frozen goat cheese over each serving.
  7. To finish, cut the pomegranate into wedges and garnish each salad with a wedge. Serve right away!

Notes

Notes: If you don't have cranberry sauce on hand, you can also use any jam you prefer (I love fig jam for this), or two tablespoons of cranberry juice and one tablespoon of honey, or any cranberry preserves you have around! And if you have that delicious, chunky homemade cranberry sauce, that works AMAZINGLY well, too.