This post may contain affiliate links.
Here’s a fall salad that feels as good as it looks: crisp greens, bitter radicchio, and crunchy walnuts, all tied together with a mustard garlic vinaigrette that’s as flavorful as it is simple.
Whether you’re planning a cozy luncheon or just need a quick, satisfying dish to round out your lunch menu, this Herb-y Fall Salad has you covered. Plus, it features the creamiest, most vibrant eggs from Happy Eggs, which takes this dish to a whole new level.
DISCLAIMER: This post is sponsored by Happy Egg. As always, all opinions are my own, and I only partner with brands I genuinely love and use in my kitchen.
A Love Letter To Happy Egg
Let’s talk eggs—specifically, Happy Egg. If you’ve followed me for a while, you know these are my go-to for any recipe that needs eggs, and there’s a good reason why. Happy Eggs come from small family farms where hens enjoy 10 times the space required for Certified Free Range Eggs. That means happy, healthy hens, and it shows in the rich amber yolks and unbeatable flavor.
And now, you don’t have to hunt them down at a farmer’s market—they’re available nationwide! It’s a little luxury knowing you’re getting farm-fresh quality straight from your local grocery store. Once you’ve tried them, you’ll never look back—the taste truly speaks for itself.
😍 Why You’ll Love This Herby Fall Salad with Radicchio, Walnuts, and Egg
This salad is everything you want in a fall dish—fresh, flavorful, and effortlessly elegant. The combination of crisp greens, bitter radicchio, and nutty toasted walnuts creates a symphony of textures, while the woody herbs add depth and a touch of sophistication. The mustard garlic vinaigrette ties it all together with just the right balance of tang and savory goodness.
It’s a recipe that works just as beautifully for a relaxed weekday lunch as it does for a special gathering. Simple to make, stunning to serve, and packed with vibrant flavors—it’s the kind of dish you’ll come back to again and again.
🗒️ Ingredients
Mixed greens: A fresh, vibrant base that’s light and crisp.
Radicchio: Adds a touch of bitterness and beautiful color.
Kosher salt and black pepper: Simple seasonings to bring out the greens’ natural flavors.
Dill: Bright and fragrant, it complements the fall vibes.
Tarragon: Sweet and slightly anise-flavored for a unique herbal twist.
Fresh sage: Earthy and warm, perfect for cooler months.
Boiled eggs: Creamy, protein-packed, and visually stunning.
Toasted walnuts: Crunchy and nutty, they add texture and depth.
Garlic: Adds a bold, savory kick to the dressing.
Whole grain mustard: Brings texture and a sharp tang to the mix.
White wine vinegar: Lends a subtle brightness to balance the flavors.
Lemon juice: Fresh and zesty, it’s the star of the vinaigrette.
Extra-virgin olive oil: Smooth and rich, it ties the vinaigrette together.
👩🍳 How to Make My Herby Fall Salad
🍋 Grab a jar with a lid and combine the grated garlic, whole grain mustard, white wine vinegar, lemon juice, kosher salt, black pepper, and olive oil. Secure the lid and shake it vigorously until everything is emulsified. Set it aside—it’s ready to work its magic!
🥣 In a large salad bowl, toss together the mixed greens and chopped radicchio. Tear any larger leaves into smaller, bite-sized pieces for easier serving.
🥚 Boil the eggs for 8 minutes to achieve that perfect slightly jammy yolk. Once they’ve cooled, peel and slice them in half lengthwise.
🤌🏼 Arrange the halved eggs over the greens, then sprinkle on the chopped dill, tarragon, and fresh sage. Toss in the toasted walnuts for a satisfying crunch.
🥄 Drizzle the vinaigrette over the salad—start with about ¾ of it and toss to coat. Add more dressing as needed to suit your taste.
🧂 Sprinkle a pinch of kosher salt over the top, give everything a final toss if desired, and serve immediately.
🥳 Enjoy!
🤲 Substitutions
- Swap the mixed greens for spinach, arugula, or baby kale for a different base.
- Endive can replace radicchio if you prefer a milder bitterness.
- Use parsley or chives if dill and tarragon aren’t your favorites.
- Rosemary or thyme can replace sage for a similar earthy note.
- No walnuts? Try pecans, almonds, or even pumpkin seeds for crunch.
- For a nut-free version, roasted chickpeas make a great alternative.
- If you’re not using eggs, add avocado slices for creaminess or roasted chickpeas for extra protein.
- Apple cider vinegar works in place of white wine vinegar for a sweeter tang.
- Dijon mustard can replace whole grain mustard for a smoother dressing.
👝 Should I Store This Fall Salad?
This salad is best enjoyed immediately – if you’d like to make it ahead of time, prepare the components and keep them separate. Toss them together when you’re ready to serve!
🧠 Common Questions
Yes! The vinaigrette can be made up to a week in advance. Just store it in an airtight jar in the fridge and give it a good shake before using.
Absolutely! Apple cider vinegar or balsamic vinegar would work well as substitutes for white wine vinegar, though they’ll slightly alter the flavor profile.
For the perfect boiled eggs with a slightly jammy yolk, bring water to a boil, gently add the eggs, and cook for 8 minutes. Then, transfer the eggs to an ice bath to cool before peeling.
Yes, you can! If you prefer a milder flavor, use more mixed greens or substitute with another leafy vegetable like baby kale or arugula.
Toast walnuts in a dry skillet over medium heat for about 3-5 minutes, stirring frequently, until they’re fragrant and lightly browned. Alternatively, you can toast them in the oven at 350°F for about 8-10 minutes.
Herby Fall Salad with Radicchio, Walnuts, and Egg
Ingredients
For The Vinaigrette
- 1 large garlic clove, grated
- 1 tablespoon whole grain mustard
- 1 tablespoon white wine vinegar
- 3 tablespoons lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup extra-virgin olive oil
For The Salad
- 5 ounces mixed red and green leaf salad greens
- 1 head radicchio, chopped
- Kosher salt and black pepper
- 2 tablespoons roughly chopped dill
- 2 tablespoons tarragon leaves
- 2 teaspoons fresh sage
- 6 8-minute boiled eggs
- ⅓ cup toasted walnuts, chopped
- Kosher salt
Instructions
- Grab a jar with a lid and combine the grated garlic, whole grain mustard, white wine vinegar, lemon juice, kosher salt, black pepper, and olive oil. Secure the lid and shake it vigorously until everything is emulsified. Set it aside—it’s ready to work its magic!
- In a large salad bowl, toss together the mixed greens and chopped radicchio. Tear any larger leaves into smaller, bite-sized pieces for easier serving.
- Boil the eggs for 8 minutes to achieve that perfect slightly jammy yolk. Once they’ve cooled, peel and slice them in half lengthwise.
- Arrange the halved eggs over the greens, then sprinkle on the chopped dill, tarragon, and fresh sage. Toss in the toasted walnuts for a satisfying crunch.
- Drizzle the vinaigrette over the salad—start with about ¾ of it and toss to coat. Add more dressing as needed to suit your taste.
- Sprinkle a pinch of kosher salt over the top, give everything a final toss if desired, and serve immediately.
- Enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
