Radicchio Salad With Apples, Pomegranate, and Hazelnuts

Sweet apples, tart pomegranate seeds, and a bright vinaigrette balance the natural bitterness of radicchio. (Jennifer McGruther)

Bitter radicchio pairs well with sweet apples and buttery hazelnuts in this super simple fall vegetable salad. Microgreens or sprouts are a delicious addition, and while any variety will do, radish or purple cabbage microgreens work particularly well.

Serves 4

• 1 head radicchio, sliced thin
• 1 cup microgreens
• 1 medium apple, sliced thin
• 1/2 cup chopped, toasted hazelnuts
• 1 cup pomegranate arils (from about 1 pomegranate)
• 2 ounces crumbled gorgonzola cheese
• Extra-virgin olive oil, to taste
• Red wine vinegar, to taste

Toss the radicchio and microgreens together in a large salad bowl. Add the apples, hazelnuts, pomegranate arils, and gorgonzola cheese.

Drizzle with olive oil and vinegar and toss. Let the salad rest for about 5 minutes so that the vegetables soften just a touch, then serve.