Radicchio and Arugula Salad with Dates, Hazelnuts, and Feta

Name: Radicchio and Arugula Salad with Dates, Hazelnuts, and Feta
Total time: 17 min
Yield: 4 servings
Ingredients: ½ cup hazelnuts; 2 tablespoons red wine vinegar; 2 tablespoons balsamic vinegar; 5 tablespoons extra-virgin olive oil; 2 heads radicchio; 2 cups arugula; 12 whole dates; 3 ounces feta cheese

A sophisticated salad combining the bitter notes of radicchio and peppery arugula with sweet dates, toasted hazelnuts, and creamy feta cheese, all dressed in a red wine and balsamic vinaigrette.

4 servings

17 min

Published October 4, 2025

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Ingredients

•½ cup hazelnuts
•2 tablespoons red wine vinegar
•2 tablespoons balsamic vinegar
•5 tablespoons extra-virgin olive oil
•2 heads radicchio
•2 cups arugula
•12 whole dates
•3 ounces feta cheese

Cooking Instructions

1.
Preheat oven to 350°F. Place hazelnuts on baking sheet; toast until fragrant and skins begin to crack, 10 to 12 minutes. Let cool briefly. Wrap hazelnuts in kitchen towel; rub briskly to remove as much skin as possible. Chop hazelnuts coarsely; set aside. DO AHEAD: Can be made 1 day ahead. Store in airtight container at room temperature.
12 min
2.
Combine vinegars in small bowl. Whisk in olive oil; season with salt and pepper.Combine radicchio, arugula, dates, and hazelnuts in serving bowl. Toss with enough dressing to coat. Sprinkle feta over salad.
5 min