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Radicchio salad with blue cheese and honey cinnamon walnuts, styled against a blue backdrop

Radicchio salad with blue cheese and honey cinnamon walnuts

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Servings 4 people as a side


For the vinaigrette:

  • 2 1/2 tbsp olive oil
  • 1 tbsp vinegar (sherry, red wine or pomegranate)
  • 1 tbsp honey or maple syrup
  • 2-3 tsp Dijon mustard, to taste
  • Seasoning, to taste

For the honey cinnamon walnuts

  • 1 tsp olive oil
  • 1 tbsp honey
  • 1 tsp cinnamon
  • 1 cup walnuts
  • Sea salt flakes, to finish

For the salad:

  • 1 large head of radicchio, chopped
  • 100-200g blue cheese (see notes for alternatives)
  • 500g roasted Japanese or Kent pumpkin (optional)


To make the vinaigrette:

  • Combine all the ingredients for the vinaigrette in a small jar with a secure lid. Shake until emulsified (this only takes a few shakes thanks to the mustard). Set aside.

To make the honey cinnamon walnuts:

  • Place a frypan over a medium heat. Add the oil, honey and cinnamon, followed by the walnuts. Use a spatula to move the nuts around the pan until they're all coated and there's not much liquid left in the oven, about 2 minutes. Transfer to a lined baking tray to cool, and sprinkle over some flakey sea salt while they're still hot. It adds a nice flavour contrast and some crunch.

To finish the salad:

  • Place the radicchio in a large mixing bowl and pour the vinaigrette over the top. Toss to coat. Add half the walnuts (with any cinnamon honey left on the baking paper) and half the blue cheese. Toss again to combine.
  • Arrange the salad on a serving plate and top with the remaining walnuts and blue cheese. Finish with some freshly cracked pepper and sea salt flakes for crunch.


The salad keeps well in the fridge for a few days. Because it is so quick, it is best made fresh for gatherings. 
The salad serves 4 as a side dish and 2 as a big main with a bit of protein on the size. It can easily be doubled or even tripled. 
Tried this recipe?Let us know how it was!