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Radicchio Salad with Cranberry Orange Dressing

  • Ready In:
  • Makes 6 cups salad and 1¾ cup dressing

This simple salad of seasonal autumn fruits is easy to make and yet has an interesting sweet and sour flavor. You can add some cooked grains to make it a heartier no-cook dish.

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  • ⅓ cup walnut halves
For the dressing:
  • 1 cup fresh orange juice
  • ½ cup cranberries, fresh or frozen
  • 6-7 Medjool dates, pitted
  • Pinch cayenne pepper
  • Sea salt
For the salad:
  • 1 head romaine lettuce, chopped
  • ½ head radicchio, chopped
  • ½ cup fresh pomegranate seeds
  • ½ cup parsley leaves, loosely packed


  1. Preheat the oven to 250°F. Roast the walnuts on a baking sheet for 15 to 20 minutes, until they turn lightly brown. Remove and break into small bits.
  2. To make the salad dressing, combine the orange juice, cranberries, and dates in a blender, and blend until smooth.
  3. Pour the dressing into a shallow pan and bring to a boil, then reduce the heat to low and simmer for 10 to 15 minutes, until the liquid thickens a bit and reduces by about a third. Add the cayenne, and season with salt to taste. Set aside to cool.
  4. In a large bowl, combine the romaine, radicchio, pomegranate seeds, and parsley. Toss with some of the oil-free dressing (taste first; you may not want to use all of it).
  5. Sprinkle with walnuts right before serving.

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit for more.

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