Plant-Based Radicchio Salad

Our Radicchio Salad recipe celebrates the wide variety of colors, flavors and textures that are at your disposal when you choose a plant-based lifestyle. Crisp, spicy and vibrantly-colored radicchio is combined with a tasty bean dish, which is flavored with caramelized onions, walnuts and fresh herbs. Toss the two parts together then top with figs and whole grain mustard dressing for a colorful and satisfying salad.


  • Beans 
  • 1 cup dried flageolet beans (or any white bean of choice)
  • 1 head of garlic, cut in half
  • 1 small dried chile de árbol (or crushed red pepper)
  • 2 tablespoons fresh tarragon, chopped
  • 1 tablespoon fresh thyme leaves
  • Caramelized Onions
  • 3/4 cup dry white wine
  • 2 large onions, sliced thinly
  • 1 garlic clove, thinly sliced
  • 1/2 tablespoon fresh thyme leaves
  • Freshly ground pepper
  • Radicchio Salad
  • 3 cups chopped radicchio
  • 1 cup beans 
  • 1/2 cup caramelized onions
  • 1/4 cup toasted walnuts, chopped
  • 2 dried figs, sliced
  • 2 teaspoons stone ground mustard
  • 2 teaspoons white wine vinegar
  • Freshly ground pepper
  • PREP TIME 15
  • COOK TIME 60
  • Serves 3-4


Beans With Caramelized Onions

  1. Place flageolet beans in water. Soak overnight and then drain well before step 2.
  2. In a large saucepan, combine 4 cups of water, beans, garlic, thyme, and chile. Bring to a boil over medium-high heat. Reduce heat and simmer until beans are tender, 30 to 40 minutes. Remove the garlic and let cool in the liquid. 
  3. While beans are cooling, prepare caramelized onions by adding onions, thyme and garlic to a Dutch oven or soup pot and simmering until the onions begin to soften (stir frequently; if onions begin to stick to the pot, add 1/4 cup of water).
  4. Next add 1/4 cup wine and cook down until wine has evaporated. Repeat with the remaining wine, adding 1/4 cup at a time. When all wine has cooked down, season onions with pepper and let cool.

Radicchio Salad

  1. Whisk mustard, vinegar, and pepper in a large bowl.
  2. Drain beans and add them to the bowl, along with carmelized onions, walnuts, and tarragon, then toss to coat.
  3. Chop radicchio. Add beans and fig slices.
  4. Toss then serve.