Winter Radicchio Salad

Winter is the perfect season to nourish your body with foods that support your natural detoxification pathways—the built-in systems your body uses every day to process and eliminate waste. Before jumping into extreme cleansing or fad detox programs, it’s critical to build your foundation with whole, nutrient-dense foods that support liver, gut, and elimination function. For more on how your body detoxifies naturally, see our original post, Pathways of Detoxification, which explains how the liver and other organs work together to neutralize and eliminate toxins.

This Warm Winter Radicchio + Roasted Sunchoke Salad is both comforting and functional—bringing together bitter greens, roasted root vegetables, healthy fats, citrus, and crunchy toppings that deliver fiber, antioxidants, and essential nutrients known to support detoxification processes.

2 as a meal / 4 as a side
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Ingredients

Roast Vegetables

• 1 lb Jerusalem artichokes (sunchokes), scrubbed and halved or sliced into 1-inch pieces

• 1 large fennel bulb, trimmed and cut into wedges

• 3 tablespoons kyoord extra virgin olive oil, divided

• 1 teaspoon of Cumin

• 2 or three sprigs of thyme

• 1 teaspoon kosher salt, divided

• 1/2 teaspoon black pepper, divided

Salad

• 4–5 cups radicchio and/or bitter winter greens (radicchio + rosa di gorizia + castelfranco all work)

• 2 oranges, segmented (or supremed)

• 1/4 cup pomegranate seeds (optional but beautiful + great crunch)

• 1–2 teaspoons fresh thyme leaves (or 1 tablespoon chopped chives)

Dressing 

• 3 tablespoons kyoord extra virgin olive oil

• 2 teaspoons minced shallots

• 1 1/2 tablespoons lemon and orange juice (use the leftover from supremed oranges)

• 1 teaspoon honey or date syrup

• 1 teaspoon Dijon mustard (optional but helps emulsify)

• 2 Sprigs of thyme,  salt, and pepper to taste

Paleo Pangrattato (Nut + Seed “Breadcrumbs”)

This is the crispy, salty, spiced topper that replaces breadcrumbs but gives the same vibe.

• 1/3 cup hazelnuts (or walnuts)

• 2 tablespoons pistachio nuts

• 1 tablespoon kyoord olive oil

• 1/2 teaspoon smoked paprika (omit AIP Protocol)

• 1/2 teaspoon garlic powder

• 1/4 teaspoon cumin

• Pinch of cinnamon (optional but incredible with citrus + fennel)

• Salt to taste

Instructions

1) Roast the sunchokes + fennel

1. Preheat oven to 425°F.

2. Toss sunchokes and fennel with 2 tablespoons of kyoord olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

3. Roast in a sheet pan for 25–30 minutes, flipping once, until caramelized and crisp at the edges.

• Pro tip: Don’t pull early. Deep color = deep flavor.

2) Make the paleo pangrattato (nut “crumbs”)

1. While the veggies roast, add the nuts to a dry skillet over medium heat.

2. Toast for 3–5 minutes, stirring often, until fragrant.

3. Drizzle in 1 tablespoon kyoord olive oil, sprinkle in spices + salt, and toast 30–60 seconds more.

4. Transfer to a plate to cool (it crisps as it cools).

5. Optional: pulse briefly in a food processor for a finer, breadcrumb-like texture.

4) Make the dressing

Whisk dressing ingredients until glossy and emulsified.

5) Assemble your winter salad: 

1. Add radicchio/bitter greens.

2. Add citrus segments and pomegranate seeds (if using).

3. Top with hot roasted sunchokes + fennel.

4. Finish with paleo pangrattato.

5. Drizzle dressing and add one last kyoord olive oil finishing drizzle.

Hello Palate for kyoord Nutritional Highlights:

This winter salad supports digestion and tastes incredible: bitter greens + citrus + healthy fats help stimulate digestion and support the absorption of vitamins A, D, E, and K, and sunchokes provide inulin, a prebiotic fiber that supports gut bacteria and regularity.

Notes: 

Sunchokes = prebiotic fiber: Start with a smaller portion if you’re new to them (they can be very effective).

Want it heartier? Add shredded rotisserie chicken or roasted salmon.

Make-ahead: Pangrattato keeps for 5 days in a jar; roast veg can be prepared earlier and reheated.

Why Seasonal Eating Matters Before Detox

Your body has natural detoxification systems primarily involving the liver, kidneys, gut, skin, lungs, and lymphatic system. These systems work daily to convert fat-soluble toxins into forms that can be eliminated through urine, stool, respiration, and sweat.

Rather than leaping into quick cleanses, promote efficient detoxification by supporting the systems your body already uses:

• Liver health: The liver converts and prepares toxins for elimination; it needs antioxidants, healthy fats, and supportive nutrients to function optimally.

• Gut health: A balanced microbiome and good fiber intake support regular elimination and prevent reabsorption of waste.

• Healthy fats: Fats like extra virgin olive oil support bile production and the absorption of vitamins A, D, E, and K, important for overall metabolic health.

This salad combines bitter greens with roasted veg, citrus, and olive oil—making it delicious and beneficial for digestion and detoxification support.