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  • Prep-time: / Ready In:
  • Makes 10 cups

This crunchy and refreshing winter salad is all about balance. The sweetness of juicy clementines and pears counteracts the slight bitterness of the radicchio base. Chopped fennel adds a tangy licorice flavor, while sunflower seeds add a sprinkling of nuttiness to round everything out. The Meyer lemon vinaigrette comes together in a flash and features notes of aromatic ginger that perfectly complement the fresh produce. Serve this colorful salad alongside a hearty sandwich or wrap for a meal that will stick to your stomach and keep you energized during a long day.


  • ¼ cup Meyer lemon juice
  • 1 tablespoon chopped shallot
  • 1 tablespoon pure maple syrup
  • ½ teaspoon dry mustard
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground ginger
  • 2 medium pears and/or red apples, cored and chopped (2½ cups)
  • 1 head radicchio, chopped (2¼ cups)
  • 3 heads Belgian endive, chopped (1¾ cups)
  • 1 medium fennel bulb, chopped (1⅓ cups)
  • 2 clementines, peeled and chopped
  • 1 cup thinly sliced celery
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons sunflower kernels, toasted


  1. For Meyer Lemon Vinaigrette, whisk together Meyer lemon juice, shallot, maple syrup, dry mustard, garlic powder, and ginger. Refrigerate until ready to serve.
  2. In a large bowl combine the next six ingredients (through celery). Drizzle with Meyer Lemon Vinaigrette. Season with salt and pepper. Sprinkle with sunflower kernels.

Comments (2)

(5 from 1 votes)
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Veronika1 year ago
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I tried it and it’s just simple amazing! Thank you for recipe❤️

Stephanie J Cassidy7 months ago
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Best salad ever! Even my husband likes it!

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Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

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