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a plate of radicchio persimmon salad with fork next to bowl of dressing
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5 from 1 vote

Castelfranco Radicchio Persimmon Salad with Blue Cheese and Hazelnuts

My Castelfranco radicchio persimmon salad with blue cheese and hazelnuts makes a delicious fall salad with contrasting flavors and textures.
Prep Time10 mins
Course: Appetizer
Cuisine: American
Servings: 4 servings
Author: Vy Tran


  • 1 small head Castelfranco Radicchio, washed, leaves torn
  • 4 medium Fuyu persimmons, peeled, halved, thinly sliced
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon honey
  • sea salt and freshly ground pepper
  • 1/4 cup hazelnuts, toasted and roughly chopped
  • 2 ounces blue cheese (Gorgonzola), crumbled


  • For dressing, in a bowl whisk olive oil, vinegar, and honey until combined. Season with salt and freshly ground pepper to taste.
  • Tear the Castelfranco leaves into bite-size pieces and place in a large bowl.
  • Peel, core and slice persimmons into 1/8-inch-thick. Add to bowl with radicchio leaves. 
  • Drizzle dressing over radicchio and persimmon and toss to coat.
  • Scatter blue cheese and hazelnuts over the top. Serve immediately.