RECIPES Salads Sides Specialty Vegetarian

Radicchio Salad with Pears and Roasted Eggplant

Radicchio Salad with Pears and Roasted Eggplant

Print Recipe
Serves: 4


  • 1 medium eggplant, cut into 1-inch cubes
  • 1/2 teaspoon oregano
  • 1/2 teaspoon cumin (if applicable)
  • 1/2 teaspoon curry (if applicable)
  • 2 tablespoons olive oil
  • Salt and pepper
  • 2 cups arugula
  • 2 cups radicchio, thinly sliced
  • 1 pear, thinly sliced into matchsticks
  • ¼ cup slivered almonds, toasted
  • Salad Dressing
  • ¼ cup balsamic vinegar
  • 2 tablespoons honey
  • 1/2 cup olive oil
  • Salt and pepper



Preheat oven to 400°F and line a baking sheet with parchment paper.


Coat the eggplant with olive oil, oregano, cumin, curry, salt, and pepper. Roast for 20 minutes until golden.


Prepare the dressing by whisking together all ingredients, adding the oil in a slow and steady stream while whisking to ensure proper emulsify cation of the vinegar and oil.


Toss together the arugula, radicchio, pear, and eggplant. Add the dressing and the toasted almonds. Serve immediately.

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