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+ servings
Radicchio salad on a white plate with a fork

Radicchio Salad with Citrus Vinaigrette

Radicchio Salad with Avocado, Fennel and Orange is a winter salad bursting with sweet and savory flavor and tossed in a tangy citrus vinaigrette!

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  • 1 small head radicchio cored, and leaves torn
  • 1 small fennel bulb halved and sliced (reserve 1/4 cup green fennel fronds
  • 1 large navel orange segmented
  • 1 large blood orange segmented
  • 1 large avocado diced

For the dressing:

  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons fresh orange juice
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon pure maple syrup
  • 2 teaspoons dijon mustard
  • 1/4 teaspoon salt or to taste
  • 1/8 teaspoon freshly ground pepper or to taste


  • Place the orange on a cutting board and cut off the top and bottom.
  • Stand the orange up on the cutting board and remove the peel from the sides by cutting it from top to bottom, all the way around the orange, removing the white pith.
    removing the peel from the top, bottom and sides of orange
  • Cut along one side of the orange segment.
  • Cut along the other side of the orange segment at a slight angle to remove.
    Segmented oranges and orange juice in a bowl
  • Set the orange slices aside for the salad.
  • Squeeze the remaining orange after segmenting and reserve the juice for the citrus vinaigrette dressing (you’ll have about 2 tablespoons).
    Knife segmenting an orange slice
  • Place the radicchio, fennel, fennel fronds, orange segments and avocado in a large bowl.
  • Place the olive oil, vinegar, orange juice, lemon juice, maple syrup, dijon and salt and pepper to taste in a small mason jar. Seal the lid tightly and shake vigorously until emulsified.
  • Pour the desired amount of dressing onto the salad and toss gently to coat. You may not need all of the dressing. Serve immediately and enjoy!


  • Pro tip:  Prep the oranges, fennel, radicchio and dressing in advance to make this recipe come together even quicker during the week.  
  • Use your favorite type of citrus in this salad! Navel oranges, mandarins, tangerines and blood oranges are all wonderful options.  
  • Salad is best enjoyed the day it's made due to the avocado.


Serving: 1g, Calories: 235kcal, Carbohydrates: 16g, Protein: 2g, Fat: 19g, Saturated Fat: 3g, Sodium: 145mg, Potassium: 520mg, Fiber: 5g, Sugar: 8g, Vitamin A: 247IU, Vitamin C: 43mg, Calcium: 56mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!