Radicchio & Pomegranate Winter Salad

This refreshing winter salad combines the crisp bitterness of radicchio with the sweet-tart burst of pomegranate seeds, juicy Bosc pears, and crunchy walnuts. Topped with creamy Gorgonzola crumbles and a light vinaigrette, it offers a delightful balance of flavors and textures. Perfect as a festive side or a light main course, this salad brings a touch of elegance to holiday gatherings and cozy winter meals.

Recipe - Frankston #713

Servings8

Cook Time20 Minutes

Calories241

Ingredients

2 1/2 Tbs balsamic vinegar

1 1/2 Tbs fresh lemon juice

1 tsp Dijon mustard

2 Tbs toasted walnut oil

3 Tbs extra virgin olive oil

1 clove garlic

3 pinches salt

freshly ground black pepper, to taste

2 heads radicchio

4 cups mixed spring greens

2 Bosc pears, sliced

3/4 cup toasted walnuts, roughly chopped

1/2 cup fresh pomegranate arils

3 oz gorgonzola cheese, crumbled

Directions

In small bowl, whisk together vinegar, lemon juice and mustard. Slowly pour in walnut oil then olive oil, whisking continuously with your other hand until mixture is emulsified. Smash garlic clove with side of a knife; add to vinaigrette. Season with salt and pepper to taste. Set aside.
Slice radicchio in half, and remove the core. Slice radicchio perpendicularly into 3/4-inch thick ribbons. Combine radicchio and mixed greens in large salad bowl. Add pears, walnuts and pomegranate arils. Slowly add vinaigrette to lightly coat the greens; gently toss the salad. Top the salad with gorgonzola, and serve immediately.

Nutritional Information

Calories: 241, Fat: 19 g (3 g Saturated Fat), Cholesterol: 10 mg, Sodium: 219 mg, Carbohydrates: 14 g, Fiber: 4 g, Protein: 7 g.

0 minutes

Prep Time

20 minutes

Cook Time

Servings

241

Calories

Shop Ingredients

Makes 8 servings

2 1/2 Tbs balsamic vinegar

Not Available

1 1/2 Tbs fresh lemon juice

Fresh Lemon - 1 Each

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$0.89

1 tsp Dijon mustard

Brookshire's Dijon Mustard - 12 Each

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$3.19$0.27 each

2 Tbs toasted walnut oil

Not Available

3 Tbs extra virgin olive oil

Brookshire's Extra Virgin Olive Oil - 8.5 Fluid ounce

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$6.99$0.82/fl oz

1 clove garlic

Not Available

3 pinches salt

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freshly ground black pepper, to taste

Not Available

2 heads radicchio

Not Available

4 cups mixed spring greens

Not Available

2 Bosc pears, sliced

Not Available

3/4 cup toasted walnuts, roughly chopped

Brookshire's Walnuts, Halves And Pieces - 6 Ounce

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$4.99$0.83/oz

1/2 cup fresh pomegranate arils

Not Available

3 oz gorgonzola cheese, crumbled

Not Available

Nutritional Information

Calories: 241, Fat: 19 g (3 g Saturated Fat), Cholesterol: 10 mg, Sodium: 219 mg, Carbohydrates: 14 g, Fiber: 4 g, Protein: 7 g.

Directions

In small bowl, whisk together vinegar, lemon juice and mustard. Slowly pour in walnut oil then olive oil, whisking continuously with your other hand until mixture is emulsified. Smash garlic clove with side of a knife; add to vinaigrette. Season with salt and pepper to taste. Set aside.
Slice radicchio in half, and remove the core. Slice radicchio perpendicularly into 3/4-inch thick ribbons. Combine radicchio and mixed greens in large salad bowl. Add pears, walnuts and pomegranate arils. Slowly add vinaigrette to lightly coat the greens; gently toss the salad. Top the salad with gorgonzola, and serve immediately.