Rosalba Radicchio Asian Pear Salad with Honey WALNUTS AND Dijon Dressing

This rosalba radicchio pear salad is a beautifully balanced winter dish, combining crisp bitter greens with sweet Asian pear, honey candied walnuts, and creamy blue cheese, all finished with a bright honey Dijon dressing. It’s the kind of radicchio salad recipe that feels refined enough for holiday meals yet effortless enough for everyday cooking.

Made with rosalba radicchio at its peak, this salad highlights why bitter greens shine in colder months. Rosalba radicchio is a tender, pale pink variety with a much milder bitterness than traditional types like Chioggia or Treviso. A cross between radicchio and endive, it has crisp but delicate leaves that are ideal for raw salads. While Chioggia is round and boldly bitter and Treviso is longer and slightly sharper, rosalba is softer and more approachable, making it especially well suited for salads paired with sweet ingredients like pears, honey, and creamy cheeses.

The result is a winter radicchio salad that’s bold yet balanced — perfect for seasonal cooking and entertaining.

Elegant Rosalba Radicchio Salad with Pear, Honey Walnuts and Blue Cheese

Why You’ll Love This Winter Radicchio Salad

A classic pear radicchio salad with elevated flavor
Perfect for fall and winter dinners, holidays, and gatherings
Simple ingredients with restaurant-worthy presentation
Naturally gluten-free and easy to adapt

Rosalba radicchio pear salad on a serving platter

What Is Rosalba Radicchio?

Rosalba radicchio is a beautiful pink variety of radicchio that, as you might have guessed from the name, does in fact look like a rose. Unlike traditional types of radicchio like Chioggia or Treviso, rosalba is much more mild and far less bitter. A cross between radicchio and endive, it offers the best of both worlds - the subtle bite of bitter greens with a softer, more approachable flavor. While Chioggia radicchio is round and boldly bitter and Treviso is long and slightly sharper, rosalba is more delicate and tender, making it especially well suited for salads paired with sweet ingredients like pears, honey, and creamy cheeses like this pear radicchio salad.

If you’re new to cooking with radicchio or usually find it too bitter, rosalba is an excellent place to start.

This rosalba radicchio salad recipe highlights the variety’s delicate flavor, pairing it with pears, blue cheese, and a honey Dijon dressing for balance.

WHERE TO BUY ROSALBA RADICCHIO

I source my rosalba radicchio at my local farmer’s market (Frecker Farms is one of the farms where I’ve gotten it before), but I would also check local specialty and gourmet grocery shops.

Radicchio pear salad with honey dijon dressing

How to Buy and Store Radicchio

How to Buy Radicchio

Look for bunches with crisp leaves
Avoid radicchio with browning, slimy spots, or wilting
Rosalba radicchio should appear pale pink and delicate, not deep purple

How to Store Radicchio

Store unwashed radicchio in the crisper drawer of your refrigerator
Wrap loosely in a paper towel or damp kitchen towel and place in a breathable produce bag
Use within 3–5 days for best texture and flavor

Prep Tip for Salads

Wash radicchio just before using and dry thoroughly. Excess moisture can dilute dressings and soften the leaves too quickly.

Why Rosalba Radicchio Works Best in This Salad

Rosalba radicchio’s mild bitterness and crisp, tender leaves make it ideal for raw salads. In this rosalba radicchio salad recipe, its delicate flavor allows the sweetness of pears, honey candied walnuts, and honey Dijon dressing to shine without overpowering the dish.

bleu cheese, fruit and nuts on a platter

Ingredients for Radicchio Salad with Pears & Walnuts

For the Salad

1 large head rosalba radicchio, leaves separated and torn
1 ripe Asian pear, thinly sliced
1/3 cup crumbled blue cheese

For the Honey Candied Walnuts

3/4 cups walnuts
2 tablespoons honey
Kosher salt

For the Honey Dijon Dressing

2 tablespoons grainy Dijon mustard
2 tablespoons honey (you can also use maple syrup)
2 tablespoons white balsamic vinegar
2 tablespoons orange juice
½ cup extra virgin olive oil
1 teaspoon kosher salt
Cracked black pepper, to taste

How to Make Honey Candied Walnuts

Add the walnuts to a parchment lined baking sheet, then drizzle with honey and sprinkle with salt. Stir together until the walnuts are evenly coated with the honey, making sure they're spread out on the tray in a single layer. Preheat oven to 350°F and bake for 15 minutes until golden and bubbling. Let cool completely, then roughly chop.

This step adds crunch and contrast, making this a standout radicchio salad with walnuts.

How to Make Honey Dijon Dressing

Whisk together the olive oil, Dijon mustard, honey, and vinegar until smooth and emulsified. Season with salt and black pepper to taste. This lightly sweet, tangy dressing is ideal for a radicchio salad with blue cheese and Asian pears.

How to Assemble Radicchio Salad with Honey Dijon Dressing

Arrange the radicchio leaves on a large platter or shallow bowl. Layer the pear slices over the greens, then scatter the candied walnuts and crumbled blue cheese evenly over the top. Drizzle with the dressing just before serving, finishing with cracked black pepper and flaky salt.

This walnut, pear, bleu cheese and honey dijon radicchio salad is best served fresh.

Winter radicchio pear salad with walnuts and blue cheese

What to Serve with This Winter Salad with Radicchio and Pear

This radicchio pear salad pairs beautifully with simple dishes, seasonal favorites and brings balance to richer, more decadent meals. A few of my favorites include:

Classic roast chicken, pork chops or a good steak
Citrus salmon
Simple pasta or one that is more seasonal, or a creamy risotto
Fondue or raclette
Holiday menus and winter dinner parties

Elegant Radicchio Salad with Pear & Blue Cheese

Variations on This Rosalba Radicchio Salad Recipe

Cheese: Try goat cheese, gorgonzola, ricotta salata or shaved parmesan
Nuts: Pecans or hazelnuts also work well in this in place of the walnuts
Sweetener: Maple syrup can replace the honey in the dressing for this bitter greens salad with pear and walnuts
Add protein: Prosciutto, crisped pancetta, or shredded or cubed roasted chicken can be added to make this salad more of a meal

Elegant Rosalba Radicchio Salad with Pear & Blue Cheese

Tips for the Best Radicchio Salad Recipe

Choose radicchio with firm, vibrant leaves and no browning
Slice pears just before serving to keep them crisp and fresh
Dress lightly - radicchio holds up well but doesn’t need much

Radicchio Pear Salad FAQ

Is this radicchio pear salad with blue cheese good for winter?
Yes. Radicchio and pears are peak fall and winter ingredients, making this salad ideal for colder months and holiday meals.

Can I make this radicchio salad with honey Dijon dressing ahead of time?
You can prep the dressing in advance, but everything else should be done just be serving for the best texture.

Ok, but can I at least make the honey candied walnuts ahead?

No, unfortunately the walnuts won’t stay crunchy if you make them more than a few hours ahead of time.

What does radicchio pair well with in salads?
Radicchio pairs well with sweet fruit like pears, persimmon and apples, crunchy nuts, creamy cheeses, and honey-based dressings that balance its bitterness.

More Seasonal Salad Recipes to savor

If you love cooking with and eating bitter greens in winter, you may also enjoy:

Rosalba Radicchio Salad with Pear & Blue Cheese

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Radicchio Salad with Candied Honey Walnuts

Serves 4

Author Alyssa Ponticello

Prep time

10 Min

Cook time

15 Min

Total time

25 Min

Cook modePrevent screen from turning off

Ingredients

For the Salad

1 large (or 2 small) heads rosalba radicchio, leaves separated, washed and dried
1 Asian pear, thinly sliced (use a mandolin)
1/3 cup bleu cheese crumbles
Zest of 1 orange
1 1/2 cups walnuts
¼ cup honey
¼ teaspoon kosher salt
Flaky salt and fresh ground black pepper

For the Dressing

2 tablespoons grainy Dijon mustard
2 tablespoons honey (you can also use maple syrup)
2 tablespoons white balsamic vinegar
2 tablespoons orange juice
½ cup extra virgin olive oil
1 teaspoon kosher salt
Cracked black pepper, to taste

Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper.
Add the walnuts to the baking sheet, then drizzle with honey and sprinkle with salt. Stir together until the walnuts are evenly coated with the honey, making sure they're spread out on the tray in a single layer. Bake for 15 minutes until golden and bubbling. Let cool completely, then roughly chop.
While the walnuts bake, prepare the dressing. In a bowl, add the dijon, honey, white balsamic vinegar and orange juice. Then slowly pour in the olive oil as you whisk to combine. Season with salt and pepper.
In a large serving bowl or platter, layer together the rosalba leaves (I like to leave the leafs whole as I think they present so beautifully that way, but feel free to give them a rough chop or tear first), asian pear, bleu cheese crumbles, candied walnuts and salad dressing. I usually do 2-3 layers so that the dressing and toppings are dispersed throughout the salad. Finish with one last sprinkle of cheese and nuts and then zest the orange over the top. Sprinkle with flaky salt and few cracks of black pepper before serving.

Nutrition Facts

Calories

705

Fat

59 g

Sat. Fat

9 g

Carbs

43 g

Fiber

5 g

Net carbs

38 g

Sugar

34 g

Protein

10 g

Sodium

992 mg

Cholesterol

8 mg

This information is provided as a courtesy and is an estimate only. Although we attempt to provide accurate nutritional information, these figures are only estimates and come from online calculators. Variations may occur due to substitutions used, food preparation, freshness of ingredients and product availability, among other factors.You are solely responsible for ensuring that any nutritional information obtained is accurate.