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Radicchio and Acorn Squash Salad

Radicchio and Acorn Squash Salad is going to be the biggest hit at your next fall gathering. This salad has not one but two Chicories! Radicchio & Castelfranco! Can you spot the castelfranco?! 

It has the best of  your fall favorites:

  • Acorn Squash
  • Pomegranates
  • Fuyu Persimmon
  • Bosc Pear
  • Pumpkin Seeds 

With all those fall goodies this salad is colorful and beautiful! We’ve paired this salad with a light vinaigrette to give this salad a light taste. 

Bring this dish to your Thanksgiving or friendsgiving gathering. This salad is light, colorful, and will leave plenty of room for those heavy comfort foods like mashed potatoes, green bean casserole, sweet potato casserole, stuffing. 

Pair this Salad with a light Vinigaret


Radicchio and Roasted Acorn Squash Salad

Radicchio and Acorn Squash Salad

This fall inspired salad will be a winner at all your fall gatherings. Paired with a light vinaigrette and full of colorful fruits that make this salad light so there will be plenty of room for those comfort food dishes in your belly.

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  • 1 large acorn squash
  • 1 head of Joe’s Radicchio
  • 1 head of Joe’s Castelfranco
  • 1 head of green leave or butter lettuce
  • 1 medium pomegranate aril (about 1/2 cup)
  • 1 medium fuyu persimmon
  • 1 medium bosc pear
  • 1/4 cup of pumpkin seeds


  • 1 small clove garlic
  • 2 teaspoons Dijon mustard
  • 3 tablespoons white wine vinegar
  • 3/4 cup extra-virgin olive oil
  • salt and freshly ground black pepper


  1. Preheat oven to 350 degrees and wash all fresh produce.
  2. Cut the acorn squash into thin slices & place on baking sheet. Coat in oil olive and roast in oven for 20 minutes or until cooked through and easy to pierce with a fork.
  3. Thin slice radicchio, castelfranco, lettuce greens and place in large bowl. Thinly slice bosc pear & fuyu persimmon.
  4. Combine garlic, mustard, vinegar, and in a small bowl and whisk to combine. Whisking constantly, slowly drizzle in olive oil. Season to taste with salt and pepper.
  5. Mix in roasted acorn squash, pomegranate arils, pear, persimmon, & pumpkins seeds on salad greens.
  6. Dress and toss salad before serving. Enjoy!

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Radicchio, Frisee, & Apple Salad

Hello All,

Looking for a light and fresh salad but over your everyday spring mix or romaine lettuce? Frisée (pronounced “free-ZAY”) is used to refer to a variety of endive with curly, pale-green or yellowish shaggy leaves. Frisée is categorized as an endive which can be puzzling since it looks nothing like Belgium endive. The flavor profile is slightly bitter but much milder than other chicories like radicchio. Frisée adds texture and a pop of flavor to your everyday salad. We’ve paired our frisée with radicchio for the beautiful color contrast! This eye catching salad will have your family and guests coming back for more.

Radicchio, Frisee, Salad

Radicchio, Frisée, and Apple Salad

Salad Ingredients

  • 2 cups Joe’s radicchio
  • 2 cups frisée
  • 1 Fuji apple
  • 1 ounce shaved parmesan cheese (or any hard cheese)

Dressing Ingredients

  • 2 tbs fresh lemon juice
  • 2 tbs extra- virgin olive oil
  • 1 tsp honey
  • Salt & pepper to taste


  1. Combine dressing ingredients in bowl whisking well.
  2. Rinse radicchio and frisée in cold water and pat dry. Then, chop into bite size pieces.
  3. Combine radicchio and frisée together in a large bowl. Top with thinly sliced apples and shaved cheese.
  4. Toss once ready to serve and mangia!

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Roasted Radicchio, Shaved Fennel, & Arugula Salad

Ready to impress your next dinner guest with a salad that’s presentation & flavor looks like something a chef would prepare on a reality TV show like Top Chef? Well, this salad has all the right components: crunchy fennel, bold tasting radicchio, pepper arugula, nutty Parmesan, and sweet balsamic! And the best part about this salad… it takes less than 20 minutes to put together!


Presentation is key for this salad. So here is a little tip, cut the radicchio head into thin wedges, this way you can fan the wedges of roasted radicchio over the bed of arugula nicely. It will look amazing and everyone will get a little radicchio wedge! Radicchio-Orzo-Rice-Salad-(7)WEB


Roasted Radicchio, Shaved Fennel, & Arugula Salad


  • 3 cups of Baby Arugula
  • 1 head of Radicchio
  • 1 head of fennel
  • ½ cup high quality Parmesan- Reggiano cheese
  • 6 tbs extra virgin olive oil
  • 6 tbs balsamic vinegar
  • Kosher salt & fresh ground black pepper


  1. Wash all radicchio, fennel, and arugula.
  2. Cut radicchio in wedges- half-lengthwise, again lengthwise, once more until they are small wedges.
  3. Place on baking sheet & lightly coat in olive & salt & pepper. Put in oven at 350 degrees for 5 mins, then broil low for 3 mins. Remove from oven once the outer edges are chard. Let cool
  4. Thinly slice the fennel bulb and Parmesan cheese – I used a French mandolin slicer.
  5. How to plate: lay the baby arugula on the plate, add the shaved fennel & parmesan, top with the roasted radicchio wedges. Lightly pour balsamic & olive oil.
  6. Serve & mangia!

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Radicchio + the Works Orzo Rice Salad

Who is ready for a BBQ?! We have the perfect side to pair with grilled Chicken or Trip tip. This Radicchio + Works Orzo Rice Salad is the best EVER! It’s a fresh colorful looking salad that will taste well with any BBQ menu or bring it to your next pot luck.



Radicchio + the Works Orzo Rice Salad
• 1 pound orzo pasta
• ⅔ cup sun-dried tomatoes (a jar/ oil-packed)
• ⅔ cup pitted Kalamata olives
• 1 cup pine nuts
• 1 head of radicchio
• 1½ cups baby arugula
• 1 Red Onion
• 1 cup fresh basil leaves, loosely packed
• 1 cup freshly-grated parmigiana Reggiano cheese
• 6 tablespoons extra virgin olive oil
• 6 tablespoons balsamic vinegar
• Kosher salt and fresh ground black pepper

1. Cook the pasta al dente in a pot of boiling water with pinch of salt & little olive oil. Drain, transfer to a bowl, and let cool.
2. While the orzo rice is cooking, chop the sun-dried tomatoes (you can either use some of the oil or discard), olives, radicchio, baby arugula, basil, onion. Place in large bowl and set aside.
3. Toast Pine Nuts in a dry skillet over medium heat for 2-3 minutes, stirring constantly, until they start to turn golden brown. Set aside and cool.
4. Once everything is room temperature, combine all ingredients and toss with parmigiana, olive oil, and vinegar.
5. Serve immediately or store in the fridge overnight (all the favors combine).
6. Once ready to serve toss and mangia!

Adapted from Bon Appetite July 1998

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Sweet Chicory Chick Salad

Hello All,

My name is Francesca and I’m Joe’s, “The man on the box”, oldest granddaughter.  As the oldest granddaughter, I have inherited the task of keeping the traditions of the old country alive in my family & be an advocate for Radicchio. Thank goodness I love to cook and love radicchio! 🙂 Chicory Chicks blog will feature recipes and information about radicchio, other Italian chicories and specialties. Let’s get it started! 

This recipe isn’t an old family secret, it’s actually inspired by a customer, Liz Maleski. Liz LOVES radicchio and she buys out the store when she shops. Liz emailed us the recipe and everyone in our office cannot stop raving about it! This recipe incorporates many things that we grow: radicchio, figs, and walnuts.

Here are some Tips:

Chop/ cut the radicchio any way you like. I like to slice it thin so that its almost shredded. 


I am feeling very special because I am using hand dried figs from my Nono. I recommend quartering them so that they are not much larger than the walnuts. 


This Sweet Chicory Chick Salad is festive and colorful, perfect for any occasion! Radicchio-Salad_8905-Web

You have to try this!

Sweet Chicory Chick SaladRadicchio-Salad_8907-Web


  • 2 heads of Radicchio
  • 4 ounces goat cheese (crumbled)
  • 12 dried mission figs or dates (quartered)
  • 1 cup whole Walnuts
  • 3/4 cup Olive Oil
  • 1/2 cup of lemon juice
  • 2 T Dijon Mustard
  • 3 T white sugar


  1. Wash radicchio heads and chop or shred and place in a large bowl.
  2. Add goat cheese, dried figs, and walnuts (I used red walnuts)
  3. In a separate bowl whisk together olive oil, lemon juice, Dijon mustard, and sugar
  4. Pour dressing over salad, serve, and mangia!
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