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Winter Citrus Salad with Wild Rice and Radicchio

Christine Tizzard
Prep Time 15 mins
Total Time 1 hr
Course composed salad, Salad, Side Dish
Cuisine Healthy, salad
Servings 4 people


  • 1-2 cups cooked and cooled wild rice or about 1 cup dry, then cooked
  • 1 head radicchio, cut into 8 wedges
  • 1 grapefruit
  • 2 oranges cara cara is good
  • 2 blood oranges
  • 1/2 fennel bulb thinly sliced, reserving fennel fronds for garnish

Suggested Vinaigrette: Sumac Citrus

  • 2 Tbsp citrus juice of choice
  • 1/3 cup extra virgin olive oil
  • 1 tsp ground sumac
  • 1 clove garlic minced
  • 1/4 tsp cinnamon
  • salt and pepper to taste


  • fennel fronds
  • 1/2 pomegranate seeds only


    For wild rice sub in any other cooked grain you like

      For radicchio sub in other butter greens such as endive or even charred kale


        • If needed, cook wild rice according to package instructions. Set aside and let cool.
        • Preheat hot pan or grill to high and lightly oil. Sear radicchio wedges until charred and just wilted/tender. Set aside on a plate.
        • Over a bowl and with a sharp knife, peel citrus and slice into rounds, OR/ segment citrus into wedges. The bowl with catch all leftover juice to use in vinaigrette recipe or drink at another time.
        • In a salad bowl or an a platter, layer wild rice with charred radicchio, citrus, and fennel.
        • Make vinaigrette by mixing all ingredients together in a bowl. Tasting and adjusting seasonings. Pour over salad.
        • Toss gently and garnish with fennel fronds and pomegranate seeds.
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