recommended by IN FORM

Radicchio Fennel Salad with Walnuts

Average: 5 (2 votes)
(2 votes)
Radicchio fennel salad with walnuts

Radicchio fennel salad with walnuts - Perfect for those who like a colorful and slightly tart salad!

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20 min.

Healthy, because

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Nutritional values

IN FORM and the German Nutrition Society (DGE) have given this recipe the "Recommended by IN FORM" logo. This logo provides guidance to consumers for a balanced diet. Only healthy recipes that meet all the specified criteria may carry this logo. Further information about the project "Tested IN FORM recipes" can be found here.

Salad is well suited as a midday meal. In the evening, you should rather avoid raw vegetables, otherwise abdominal rumbling can threaten. Radicchio and fennel have a soothing effect on the stomach due to their bitter substances and essential oils and stimulate fat digestion.

If you don't like the slightly tart taste of radicchio, simply replace the lettuce with another variety, such as lamb's lettuce or baby spinach. For even longer satiety, you can enjoy a piece of wholemeal bread with it.

1 serving contains
(Percentage of daily recommendation)
Calorie461 kcal(22 %)
Protein14 g(14 %)
Fat22 g(19 %)
Carbohydrates47 g(31 %)
Sugar added1 g(4 %)
Roughage11.3 g(38 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E5.9 mg(49 %)
Vitamin K5 μg(8 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.6 mg(30 %)
Vitamin B₆0.3 mg(21 %)
Folate75 μg(25 %)
Pantothenic acid0.7 mg(12 %)
Biotin11.5 μg(26 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C25 mg(26 %)
Potassium821 mg(21 %)
Calcium195 mg(20 %)
Magnesium97 mg(32 %)
Iron3.6 mg(24 %)
Iodine17 μg(9 %)
Zinc2.7 mg(34 %)
Saturated fatty acids3.5 g
Uric acid65 mg
Cholesterol5 mg
Complete sugar10 g


1 head Radicchio
2 roots Fennel
4 Tbsps walnut kernels
3 Tbsps balsamic vinegar
1 tsp Mustard
1 tsp honey
3 Tbsps olive oil
1 oz Parmesan
8 slices Whole Wheat Bread
How healthy are the main ingredients?
FennelRadicchioolive oilParmesanMustardhoney

Preparation steps


Clean radicchio, divide into leaves, wash, pluck into pieces and spin dry. Clean the fennel, wash and set aside the green; halve the bulbs and cut into fine strips. Coarsely chop walnuts.


Whisk vinegar with mustard, honey and oil and season with salt and pepper. Mix radicchio and fennel, distribute on plates, add walnuts and the dressing. Grate the Parmesan cheese. Sprinkle radicchio-fennel salad with Parmesan and serve garnished with fennel greens. Serve with bread.