Radicchio Winter Salad with Roasted Veggies, Citrus + Paleo Pangrattato

Name: Radicchio Salad
Prep time: 50 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1 lb Jerusalem artichokes (sunchokes), scrubbed and halved or sliced into 1-inch pieces; 1 large fennel bulb, trimmed and cut into wedges; 3 tablespoons kyoord extra virgin olive oil, divided; 1 teaspoon of Cumin; 2 or three sprigs of thyme; 1 teaspoon kosher salt, divided; 1/2 teaspoon black pepper, divided; 4–5 cups radicchio and/or bitter winter greens (radicchio + rosa di gorizia + castelfranco all work); 2 oranges, segmented (or supremed); 1/4 cup pomegranate seeds (optional but beautiful + great crunch); 1–2 teaspoons fresh thyme leaves (or 1 tablespoon chopped chives); 3 tablespoons kyoord extra virgin olive oil; 2 teaspoons minced shallots; 1 1/2 tablespoons lemon and orange juice (use the leftover from supremed oranges); 1 teaspoon honey or date syrup; 1 teaspoon Dijon mustard (optional but helps emulsify); 2 Sprigs of thyme, salt, and pepper to taste; 1/3 cup hazelnuts (or walnuts); 2 tablespoons pistachio nuts; 1 tablespoon kyoord olive oil; 1/2 teaspoon smoked paprika (omit AIP Protocol); 1/2 teaspoon garlic powder; 1/4 teaspoon cumin; Pinch of cinnamon (optional but incredible with citrus + fennel); Salt to taste

January 22, 2026

A high-phenolic extra virgin olive oil doesn’t just add healthy fats and a dose of polyphenols for gut health; it delivers complexity, balance, and depth that elevate even the simplest recipes. In this dish, created for kyoord by Functional Nutritional Therapist, Michelle Pesce of Hello Palate, she shows how the right olive oil transforms a warm winter salad built with radicchio, fennel, citrus, and roasted sunchokes, bringing bitterness, sweetness, texture, and richness into harmony. This is a reminder that great salads start with great ingredients, and quality olive oil is the foundation.

If you’re building more nourishing winter meals, focusing on seasonal produce, or looking for ways to make salads more satiating and flavorful, this one’s for you.

Radicchio Salad

Rated 5.0 stars by 1 users

Prep Time

30 minutes

Cook Time

20 minutes

This winter salad supports digestion and tastes incredible: bitter greens + citrus + healthy fats help stimulate digestion and support the absorption of vitamins A, D, E, and K, and sunchokes provide inulin, a prebiotic fiber that supports gut bacteria and regularity.

Ingredients

Roast Vegetables

1 lb Jerusalem artichokes (sunchokes), scrubbed and halved or sliced into 1-inch pieces
1 large fennel bulb, trimmed and cut into wedges
3 tablespoons kyoord extra virgin olive oil, divided
1 teaspoon of Cumin
2 or three sprigs of thyme
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided

Salad

4–5 cups radicchio and/or bitter winter greens (radicchio + rosa di gorizia + castelfranco all work)
2 oranges, segmented (or supremed)
1/4 cup pomegranate seeds (optional but beautiful + great crunch)
1–2 teaspoons fresh thyme leaves (or 1 tablespoon chopped chives)

Dressing

3 tablespoons kyoord extra virgin olive oil
2 teaspoons minced shallots
1 1/2 tablespoons lemon and orange juice (use the leftover from supremed oranges)
1 teaspoon honey or date syrup
1 teaspoon Dijon mustard (optional but helps emulsify)
2 Sprigs of thyme, salt, and pepper to taste

Paleo Pangrattato (Nut + Seed “Breadcrumbs”)

1/3 cup hazelnuts (or walnuts)
2 tablespoons pistachio nuts
1 tablespoon kyoord olive oil
1/2 teaspoon smoked paprika (omit AIP Protocol)
1/2 teaspoon garlic powder
1/4 teaspoon cumin
Pinch of cinnamon (optional but incredible with citrus + fennel)
Salt to taste

Directions

Roast the sunchokes + fennel

Preheat oven to 425°F.
Toss sunchokes and fennel with 2 tablespoons of kyoord olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Roast in a sheet pan for 25–30 minutes, flipping once, until caramelized and crisp at the edges.
Pro tip: Don’t pull early. Deep color = deep flavor.

Make the paleo pangrattato (nut “crumbs”)

While the veggies roast, add the nuts to a dry skillet over medium heat.
Toast for 3–5 minutes, stirring often, until fragrant.
Drizzle in 1 tablespoon kyoord olive oil, sprinkle in spices + salt, and toast 30–60 seconds more.
Transfer to a plate to cool (it crisps as it cools).
Optional: pulse briefly in a food processor for a finer, breadcrumb-like texture.

Make the dressing

Whisk dressing ingredients until glossy and emulsified.

Assemble your winter salad:

Add radicchio/bitter greens.
Add citrus segments and pomegranate seeds (if using).
Top with hot roasted sunchokes + fennel.
Finish with paleo pangrattato.
Drizzle dressing and add one last kyoord olive oil finishing drizzle.

Recipe Note

Sunchokes = prebiotic fiber: Start with a smaller portion if you’re new to them (they can be very effective).

Want it heartier? Add shredded rotisserie chicken or roasted salmon.

Make-ahead: Pangrattato keeps for 5 days in a jar; roast veg can be prepared earlier and reheated.

Your cart is empty

Shop all

Shop all

Your cart

Subtotal

Radicchio Winter Salad with Roasted Veggies, Citrus + Paleo Pangrattato

Radicchio Salad

Prep Time

Cook Time

Ingredients

Roast Vegetables

Salad

Dressing

Paleo Pangrattato (Nut + Seed “Breadcrumbs”)

Directions

Roast the sunchokes + fennel

Make the paleo pangrattato (nut “crumbs”)

Make the dressing

Assemble your winter salad:

Recipe Note

Why we recommend "kyoord High-Phenolic Olive Oil"

More Recipes

Radicchio Winter Salad with Roasted Veggies, Citrus + Paleo Pangrattato

Radicchio Winter Salad with Roasted Veggies, Citrus + Paleo Pangrattato

Jeweled Rice

Jeweled Rice

Thanksgiving Leftover Turkey Sandwich with EVOO

Thanksgiving Leftover Turkey Sandwich with EVOO