Winter Red Cabbage and Radicchio Salad with Smokey Orange Vinaigrette
"A hearty and healthy salad for the cooler seasons with roasted cabbage, crisp radicchio and creamy burrata, all enrobed in a smokey citrus vinaigrette."
-- @petersom


Prep time 15mins
Cook time 15mins
Serves or Makes: 4


  • 1 small head red cabbage
  • 1/ 3 cup Worchestershire Sauce
  • 1/ 4 cup honey
  • 3 tablespoons olive oil
  • pinch Kosher Salt
  • 1/ 8 teaspoon freshly ground black pepper
  • 1 small head of radicchio
  • 1 head red endive, optional
  • 1/ 4 cup dried apricots, sliced into halves
  • 1/ 3 cup toasted walnuts, roughly chopped
  • 1 8 ounce burrata
  • 1/ 4 cup white wine vinegar
  • 1/ 4 cup fresh orange juice
  • 1 teaspoon orange zest
  • 1 teaspoon honey
  • smoked paprika
  • 1 tablespoon dijon mustard
  • pinch fleur de sel


  • Step 1

    Preheat oven to 450 degree F and place oven rack at top third of oven.

  • Step 2

    In a small bowl, combine Worcestershire Sauce, honey, olive oil, salt and pepper until fully combined. Carefully cut cabbage into quarters, making sure to leave stem intact. Cut the quarters into thirds, again taking care to leave root end intact. Place wedges onto a parchment lined sheet pan, brush liberally with sauce mixture and place in oven. Roast until slightly charred and tender, approximately 12-15 minutes. Turn off oven and leave cabbage inside to keep warm. While preparing the rest of the ingredients.  

  • Step 3

    In the meantime, make the vinaigrette. In a bowl, combine vinegar, orange juice, honey, paprika, and Dijon with a whisk. Add olive oil salt and pepper and whisk to combine.  

  • Step 4

    To assemble! Core radicchio and pull off leaves. Larger leaves should be torn. Cut and remove the bottom ½” of the endive and pull leaves off. Arrange cabbage, radicchio, endive, on platter. Pull apart burrata into quarters and arrange amongst leaves. Sprinkle apricots and walnuts on top. Pour dressing over, finish with fleur de sel and serve.