A sprightly blend of Brussels sprouts, radicchio, endives, oranges, and walnuts is refreshingly bright and crunchy in this cross between a slaw and kale salad. For crisp yet tender bites, rub the radicchio and Brussels sprouts with salt to relax them. 

Martha Stewart Living, November 2021


Read the full recipe after the video.

Recipe Summary

20 mins
30 mins
Serves 10 to 12


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Spread walnuts on a rimmed baking sheet in a single layer. Toast until slightly darkened and fragrant, 12 to 14 minutes. Let cool completely.

  • In a large bowl, toss Brussels sprouts and radicchio with 1 teaspoon salt. Rub mixture between your palms until greens soften slightly and turn shiny. Toss in endives. In a small bowl, whisk together vinegar, lemon juice, and oil; season generously with salt and pepper. Pour dressing over greens, tossing to evenly coat. Top with walnuts and orange supremes; serve.

Cook's Notes

The greens, orange supremes, and dressing can be prepped a day ahead and refrigerated in separate airtight containers. The walnuts can be toasted up to a week ahead and stored at room temperature.