Chicory Salad with Dates & Candied Pink Peppercorn Walnuts

The candied pink peppercorn walnuts taste as good as they sound.
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Chicory Salad with Dates and Candied Pink Peppercorn Walnuts

Recipe by Mindy Fox

Start to Finish: 30 minutes

Servings: 8



  • 1 1/2 cups walnut pieces
  • 3 tbsp. pure maple syrup
  • 1 tbsp. plus 1 1/2 tsp. sugar
  • 3/4 tsp. finely crushed or ground pink peppercorns


  • 3 tbsp. fresh lemon juice
  • 2 tbsp. fresh orange juice
  • 2 tbsp. whole grain mustard
  • 3/4 cup EVOO
  • 1 small head radicchio (about 6 oz.), leaves separated and torn
  • 1 small head escarole (about 10 oz.), leaves separated and torn
  • 1 small head frisée (about 4 oz.), leaves separated and torn
  • 2 heads Belgian endive, cut crosswise on an angle into 1/2-inch thick slices
  • 1/2 cup finely chopped fresh chives
  • 18 medjool dates (about 3/4 lb.)—pitted, then quartered lengthwise


1. 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.

2. 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.

3. 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.

Get Ahead

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.

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