Radicchio Salad with Walnuts and Ginger-Pomegranate Vinaigrette

Total Time
10 Mins


Late autumn personified. You can make the vinaigrette well in advance as it makes enough for more than just one recipe. Assemble the salad just before serving.

Total Time

Prep Time
10 Mins
Cook Time
0 Mins
Total Time
10 Mins


200 cal
Total Fat
16 g
0 mg
Polyunsaturated Fat
8 g
115 mg
Monounsaturated Fat
6 g
Dietary Fiber
2 g
3 g
13 g


  • 1/2 pound radicchio (any type), very fresh
  • 1/2 pound Romaine leaves, very fresh
  • Seeds from 1 pomegranate, medium, about 1/2 cup
  • 1/2 cup California walnuts, lightly toasted, chopped
  • Black pepper, freshly ground, to taste
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons roasted walnut oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon buttermilk, low-fat (or omit for a dairy-free dressing)
  • 2 tablespoons pomegranate molasses
  • 1 to 2 teaspoons shallot, finely minced
  • 1/2 teaspoon garlic, finely minced
  • 1/2 teaspoon ginger, finely grated or ginger juice
  • 1/4 teaspoon salt


  1. Wash and thoroughly dry all the salad leaves. Keep them very cold until shortly before assembling and serving the salad.
  2. To make the vinaigrette: Measure the oil, walnut oil, vinegar, buttermilk, molasses, shallot, garlic, ginger and salt into a jar with a tight fitting lid. Seal and shake well until all of the ingredients are incorporated. Taste to adjust salt and refrigerate.
  3. When serving time arrives, break the leaves into bite-sized pieces in a large bowl. Drizzle the vinaigrette to lightly coat all the leaves; toss well. Sprinkle with pomegranate seeds and walnuts and serve right away, passing a pepper mill as you go.