To prepare vinaigrette, combine juice and cranberries in a small saucepan; bring to a boil. Reduce heat; simmer 10 minutes or until most of liquid evaporates. Remove from heat; stir in vinegar, shallots, and garlic. Drizzle oil into pan, stirring with a whisk until blended. Stir in salt and 1/4 teaspoon pepper. Cool vinaigrette to room temperature.
Preheat oven to 350°.
To prepare salad, combine walnuts and next 5 ingredients (through 1/8 teaspoon pepper); toss well. Spread on a foil-lined baking sheet. Bake at 350° for 5 minutes or until toasted.
Combine radicchio and remaining ingredients in a large bowl. Add vinaigrette and walnuts; toss well.