The candied pink peppercorn walnuts taste as good as they sound.


Credit: Photography by Michael Graydon and Nikole Herriott

Recipe Summary test

30 mins




Instructions Checklist
  • For the walnuts, arrange a rack in the middle of the oven; preheat to 300°. Line a rimmed baking sheet with parchment paper. In a medium bowl, add the walnuts, maple syrup, sugar, and pink peppercorns; season with salt and pepper. Toss until the nuts are coated. Spread the nuts out on the baking sheet, scraping out all the liquid and spices from the bowl. (The syrup will pool a bit.) Bake for 15 minutes. Stir the nuts and rotate the pan. Continue baking, stirring occasionally, until the syrup is bubbling and the nuts are toasted, 10 to 15 minutes more. Stir the nuts and transfer on the parchment to a wire rack. Let cool completely. Coarsely chop the nuts.

  • For the salad, in a medium bowl, whisk the lemon juice, orange juice, and mustard; season. Gradually whisk in the EVOO in a slow, steady stream until the dressing is smooth.

  • In a large serving bowl, place the radicchio, greens, chives, dates, and half the candied walnuts. Season the salad with a generous pinch each of salt and pepper. Drizzle with half the dressing and toss until coated. Top with the remaining nuts. Drizzle with the remaining dressing.

  • Up to 3 Days Ahead: Make the dressing; cover and refrigerate. Make the nuts; store in an airtight container at room temperature.

  • Up to 1 Day Ahead: Wash the radicchio and greens and store in a salad spinner. Pit and slice the dates. Store the dates in an airtight container at room temperature.

See all our

Thanksgiving recipes for planners and procrastinators here