This Radicchio Fennel Salad with Kale is a fresh and vibrant spring salad made with crisp fennel, radicchio, kale, fresh herbs, and toasted hazelnuts. Tossed in a bright orange vinaigrette, it’s the perfect healthy side dish for spring dinners, light meals, or even Easter.
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Why This Recipe Works
I love making this Kale Fennel Salad with Radicchio when I want something fresh, colorful, and full of texture. It’s simple enough for a weeknight but feels special enough for guests. Here’s what makes it stand out:
- Bright Citrus Dressing: The orange vinaigrette brings everything together with a mix of tangy, sweet, and zesty flavors. It gives the greens a light, refreshing finish, just like the balance you’ll find in the Mediterranean Radicchio Salad with Olives and Tarragon Vinaigrette.
- Perfect Crunch: Between the shaved fennel, toasted hazelnuts, and tender kale, every bite has a mix of textures. It’s crisp, nutty, and satisfying without being heavy.
- Fresh Herbs: Dill and mint add a burst of brightness that makes this salad taste fresh and lively. They balance the slight bitterness of the radicchio beautifully.
- Make-Ahead Friendly: This salad actually gets better as it sits. The kale softens, the flavors meld, and it holds up well in the fridge – perfect for prepping ahead.
- Pairs Beautifully with Seafood: The citrus and fennel combo is a natural match for fish. I love serving it with something like this Crab Stuffed Salmon With Fennel Salad for a light, elegant meal.
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Ingredients
- Radicchio – Finely sliced for a crisp, slightly bitter base that gives the salad beautiful color and depth. If it tastes too bitter, soak it in cold water for 10 minutes before using.
- Fennel – Adds a refreshing crunch and mild anise flavor that pairs perfectly with the citrus vinaigrette. Slice it very thin for the best texture.
- Lacinato Kale – Shredded kale gives the salad structure and holds up well to the dressing. Massaging it helps soften the leaves and mellow the flavor.
- Dill – Fresh dill adds a bright, herby note that complements the citrus and balances the bitterness of the greens.
- Mint – Brings a cool, fragrant freshness that keeps the salad light and lively.
- Hazelnuts – Toasted and chopped for a rich, nutty crunch. You can swap them with toasted pumpkin seeds or sunflower seeds for a nut-free option.
- Champagne Vinegar – Adds a gentle tang that keeps the vinaigrette light and balanced. White wine vinegar or apple cider vinegar also work well.
- Orange Zest and Juice – Fresh zest and juice add natural sweetness and brightness to the dressing, tying all the flavors together.
- Honey – Adds a touch of sweetness to balance the bitter and tangy notes. Maple syrup or agave can be used for a vegan option.
- Wholegrain Mustard – Helps emulsify the vinaigrette and adds a subtle tangy depth. Dijon mustard works well too.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Slice the radicchio: Quarter, remove the core, and thinly slice the radicchio.
- Slice the fennel: Trim, core, and thinly slice the fennel.
- Shred the kale: Remove stems and finely shred the kale leaves.
- Prep herbs and hazelnuts: Chop the dill and mint, and lightly crush the toasted hazelnuts.
- Combine in a bowl: Transfer all prepared ingredients to a large salad bowl.
- Make the vinaigrette: Whisk or shake together vinegar, orange zest, orange juice, honey, mustard, olive oil, shallot, and salt until emulsified.
- Add the dressing: Drizzle the orange vinaigrette evenly over the salad.
- Toss and serve: Gently toss (or massage) to combine, then serve and enjoy.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Greens Options: I like using lacinato kale for its texture, but curly kale or baby kale works too. You can also mix in arugula or spinach for a softer bite.
- Nut Swaps: If you don’t have hazelnuts, try toasted almonds, walnuts, or pistachios. For a nut-free version, use pumpkin or sunflower seeds for crunch.
- Herb Mix: Dill and mint keep things fresh, but parsley, basil, or chives are great substitutes. I sometimes mix a few together for extra flavor.
What to Serve with Radicchio Fennel Salad
Main Dishes
- This Radicchio Fennel Salad pairs beautifully with light, fresh mains. We love serving it alongside the Asian Noodle Salad for a colorful, flavor-packed meal.
- It’s also delicious with proteins such as Pan Fried Salmon and Oven Baked Bone In Chicken Thighs.
- It also complements pasta dishes like the Lemon Basil Pasta Salad or the Mediterranean Chopped Salad With Herb Vinaigrette for a bright, balanced spread.
- For something more traditional, try it next to the Shuba Salad (Herring Under a Fur Coat) for a mix of textures and flavors.
Side Dishes
- For extra crunch and color, pair this salad with Quick Pickled Radishes or the creamy, nutty Roasted Cauliflower Salad with Lemon Tahini Dressing.
- It also goes well with warm, roasted sides like Mediterranean Roasted Vegetables or a simple Tomato and Onion Salad for a fresh, colorful table.
FAQs
Can I make this salad ahead of time?
Yes. You can slice the radicchio, fennel, and kale a day in advance and store them separately in airtight containers. The dressing can also be made ahead and kept in the fridge until you’re ready to assemble.
How do I reduce the bitterness of radicchio?
If your radicchio tastes too bitter, soak the sliced leaves in cold water for about 10 minutes, then drain and pat dry. This helps mellow the flavor without losing its beautiful color or crunch.
Can I use a different type of kale?
Absolutely. Lacinato kale is ideal for its texture, but curly kale or baby kale also work well. Just be sure to massage the leaves with the vinaigrette to soften them before serving.
How long does it keep?
Store leftovers in an airtight container in the fridge. Once dressed, the salad stays fresh for up to 2 days thanks to the sturdy kale. If you keep the dressing separate, the undressed salad will last 3–4 days, and the vinaigrette up to a week. Shake or whisk the dressing before using again.
More Salad Recipes You’ll Enjoy
- Fall Harvest Salad – This Fall Harvest Salad is ideal when I want something colorful, crunchy, and fresh on the fall table. The sweet persimmons, crisp apples, and toasted nuts make every bite feel like autumn. It’s just as perfect for weeknight dinners as it is for holiday meals.
- Beet Salad with Citrus Tarragon Dressing – This refreshing beet salad with citrus tarragon dressing is packed with flavors of spring. Topped with toasted walnuts for crunch and creamy goat cheese. This salad is where spring dreams come true.
- Butter Lettuce Salad – This Butter Lettuce Salad is packed with fresh flavor—crisp lettuce, creamy dill dressing, charred corn, and crispy prosciutto in every bite.
- Pan Fried Halloumi & Peach Salad – Pan Fried Halloumi & Peach Salad on a bed of arugula topped with basil oil is the perfect summer salad, I have no doubts you will love this salad too!
If you try this Radicchio Fennel Salad recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Radicchio Fennel Salad
Servings: 6 servings
This Radicchio Fennel Salad is a fresh and vibrant spring salad made with crisp fennel, radicchio, kale, fresh herbs, and toasted hazelnuts. Tossed in a bright orange vinaigrette, it’s the perfect healthy side dish for spring dinners, light meals, or even Easter.
Ingredients
For the Salad:
- 1 radicchio, medium, finely sliced
- 1 fennel, finely sliced
- ½ bunch lacinato kale, finely shredded
- ½ cup dill, finely chopped
- ¼ cup mint, finely chopped
- ½ cup hazelnuts, toasted and chopped
For the Orange Vinaigrette:
- 2 tablespoons champagne vinegar
- 2 teaspoons orange zest, grated
- ⅓ cup orange juice, fresh, from 1 orange
- 2 teaspoons honey
- 2 teaspoons wholegrain mustard
- ⅓ cup extra-virgin olive oil
- 2 ½ tablespoons shallot, minced
- 1 teaspoon kosher salt, or more to taste
Instructions
- Cut the radicchio into quarters, then cut the core out, then thinly slice each quarter and add to a large salad bowl.
- Cut the fennel in quarters and remove the core, thinly slice and add to the salad bowl.
- Prep the kale by removing the stem first, then finely chop the leaves.
- Finely chop the dill and mint. Add to the bowl.
- Using your knife, press the hazelnuts gently to crack into smaller pieces. Add to the bowl.
- Make the orange vinaigrette by adding all the ingredients to a small jar with a tight fitting lid and shake until emulsified. Or add to a small bowl and whisk until fully emulsified.
- Drizzle the vinaigrette on the salad. Using your hands, gently massage the vinaigrette into the salad, this helps to soften the kale.
- Serve with your favorite protein, great with grilled chicken, baked salmon, steak or shrimp. Enjoy!
Notes
- Slice the radicchio and fennel thin. A mandoline or sharp knife helps create even slices for the best texture and balance in every bite.
- Massage the kale. Work the vinaigrette into the leaves for 1–2 minutes to soften them and remove any bitterness.
- Soak the radicchio if needed. If it tastes too bitter, soak the slices in cold water for 10 minutes, then drain and pat dry.
- Toast the hazelnuts. A few minutes in a dry skillet brings out their flavor and adds a rich, nutty crunch.
- Let the salad rest. After dressing, let it sit for 10–15 minutes so the kale tenderizes and the flavors come together.
- Taste and adjust. Before serving, check the seasoning and add a pinch of salt or a drizzle of honey if needed.
- Add herbs last. Toss in dill and mint right before serving to keep them fresh and aromatic.
- Prep ahead. Store the greens, herbs, and dressing separately, then combine just before serving for the best texture.
- Store leftovers properly. Dressed salad keeps for up to 2 days in the fridge, while undressed greens stay fresh for 3–4 days.
- Refresh before serving. If chilled, toss the salad with a splash of orange juice or olive oil to revive the flavors.
- We love serving it with Pan Fried Salmon and Oven Baked Bone In Chicken Thighs.
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