---
title: "Radicchio Salad with Fennel and Pear — A Bright Thanksgiving Side"
description: "This radicchio salad with fennel and pear is a crisp, bright Thanksgiving side that balances bitter, sweet and crunchy in every single bite."
url: https://dailyrecipesworld.com/salads-bowls/radicchio-salad-fennel-pear-thanksgiving/
type: recipe
category: "Salads & Bowls"
published: 2026-09-11
updated: 2026-09-11
author: Amelia
image: https://dailyrecipesworld.com/uploads/2026/09/radicchio-salad-with-fennel-and-pear-a-bright-thanksgiving-side-1390.webp
---

# Radicchio Salad with Fennel and Pear — A Bright Thanksgiving Side

This radicchio salad with fennel and pear is the crisp, bright side dish your Thanksgiving table has been missing. It comes together quickly, looks beautiful, and cuts right through all that holiday richness.

- **Prep time:** 15 mins
- **Cook time:** 5 mins
- **Serves:** 6 servings

## Ingredients

- 1 medium head radicchio, torn into bite-sized pieces
- 1 medium fennel bulb, very thinly sliced
- 2 ripe Bosc pears, cored and thinly sliced
- 1/2 cup walnut halves
- 1/3 cup shaved Parmesan cheese
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper

## Method

1. **Soak the Radicchio.** Place the torn radicchio leaves in a large bowl of cold water and let them soak for 10 minutes. This mellows the bitterness. Drain well and spin or pat dry thoroughly.
2. **Toast the Walnuts.** Set a small dry skillet over medium heat. Add the walnuts and toast for 3 to 4 minutes, stirring often, until they are fragrant and just starting to colour. Tip them onto a plate and let them cool.
3. **Make the Dressing.** In a small bowl or jar, whisk together the olive oil, fresh lemon juice, honey, Dijon mustard, salt, and black pepper until well combined. Taste and adjust seasoning if needed.
4. **Prep the Pear.** Slice the pears thinly and toss them immediately with a small squeeze of extra lemon juice to prevent browning.
5. **Assemble the Salad.** In a large wide bowl, combine the dried radicchio leaves, sliced fennel, and sliced pear. Drizzle the dressing over the top and toss gently to coat everything evenly.
6. **Finish and Serve.** Scatter the toasted walnuts and shaved Parmesan over the top. Serve immediately while the leaves are crisp and fresh.