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5 from 1 vote

Grilled Radicchio & Orange Salad with Cinnamon Dressing

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dairy Free, Gluten Free, Grain Free, Paleo, Specific Carbohydrate Diet Legal, Vegan, Whole30
Servings: 2


  • 2 heads radicchio cut into quarters lengthwise
  • 1 tbsp olive oil
  • 1 orange cut into small pieces
  • 1/3 cup toasted pecans roughly chopped
  • 1 shallot finely diced
  • 3 cups lettuce
  • 1/4 cup chopped dates (optional)

Cinnamon Dressing

  • 2 tbsp orange juice
  • 1/2 tbsp apple cider vinegar
  • 1/2 tsp cinnamon
  • 2 tbsp extra virgin olive oil
  • 1 clove garlic crushed
  • 1/2 tbsp honey or maple syrup (omit for Whole30)
  • 1/4 tsp salt
  • 1/4 tsp pepper


  • Place the quarters of radicchio in a bowl and drizzle with 1 tbsp olive oil. Toss to ensure that they are well coated and then place them onto a grill pan on medium heat for 5 minutes, flipping half way through cooking to ensure they have nice grill marks on all sides. Once cooked roughly shred. 
  • In a bowl whisk together all of the ingredients for the dressing and then set aside. 
  • In a bowl start with a base of lettuce and then top with the shredded radicchio, pecans, orange pieces and diced shallots. Toss with the dressing right before serving.