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Radicchio Clementine Salad shown on a shallow grey bowl with a white stripe along the edge. Fork resting on the right side of the bowl in the salad.

Radicchio Clementine Salad with Sherry Vinaigrette

  • Author: Veronika | thehealthfulideas
  • Prep Time: 15 mins
  • Cook Time: 12 mins
  • Total Time: 27 minutes
  • Yield: 2-3 1x
  • Category: salad
  • Method: chopping
  • Cuisine: American
  • Diet: Vegan


Delicious light clementine salad. The sweetness of the clementine pairs perfectly with the bitterness of the radicchio. Perfect for the citrus season!


  • 1/2 cup raw almonds 
  • 1 tsp avocado oil (or other cooking oil)
  • A good pinch of sea salt (¼-½ tsp + more for the dressing)
  • 1 shallot or 1 small red onion, finely chopped (makes approx. 1/3 cup)
  • 3 tbsp extra virgin olive oil
  • 2 tbsp + 1 Tsp sherry vinegar (or red wine vinegar)
  • 1 tbsp maple syrup
  • freshly cracked black pepper to taste
  • 1 head radicchio, chopped into bite-size pieces (5-6 cups chopped)
  • 4 clementines, peeled and segments pulled apart
  • 2 tbsp chopped fresh parsley (optional)


  1. Preheat your oven to 350°F (175°C).
  2. Add the almonds to a baking sheet with the oil and salt. Roast for 10-12 mins until fragrant. Set aside.
  3. To make the vinaigrette, mix together the chopped shallot, extra virgin olive oil, sherry vinegar, maple syrup, and a pinch of sea salt, and pepper. Set aside.
  4. To put it all together, combine the radicchio, clementine segments, and parsley (if using) in a big bowl and toss to combine. Chop the roasted almonds.
  5. When ready to serve, pour the vinaigrette over the salad and toss.
  6. Serve garnished with the chopped almonds. 


Store in the fridge in an airtight container for 2-3 days.

Keywords: radicchio, clementine, salad, feta cheese