Enjoy this stunning holiday salad with jeweled pomegranate seeds, sweet roasted quinces, and crisp radicchio, tossed in a fragrant wine-and-olive-oil dressing. This salad is colorful, bold, and full of texture. The quinces roast slowly in Mavrodaphne wine with cinnamon until tender and caramelized, and their syrup is turned into a luxurious dressing. Combined with fresh herbs, bitter radicchio, and crunchy pomegranate, it’s the perfect bright counterpoint to the rich holiday mains.
Looking for more festive recipe ideas? Start with my easy cheese pie with kataifi pastry and Roquefort, then serve this pomegranate salad with our pork pot roast with chestnuts, figs, and dates as your centerpiece. End your dinner with a slice of puff pastry apple pie, the perfect trio for a joyful holiday table.
Overview
Why We Love This Salad
Here is what you need
- Pomegranate – Fresh pomegranate seeds add brightness and a juicy pop of sweetness. You can seed the pomegranate yourself or use good-quality pre-seeded arils for convenience. Avoid frozen pomegranate seeds, as they tend to lose their crunch.
- Quinces – Quinces are firm and astringent when raw but become beautifully tender and fragrant once roasted. Choose fruits that feel heavy for their size and are free of bruises. As they cook, they soften and develop a gentle sweetness that balances the bitterness of the radicchio.
- Mavrodaphne wine – Mavrodaphne is a naturally sweet Greek red wine with notes of dried fruit, caramel, and spice. It adds depth and warmth to the roasted quince. If unavailable, Marsala or sweet sherry make excellent substitutes.
- Sugar and a cinnamon stick – A small amount of sugar helps the quince caramelize, while the cinnamon stick adds subtle warmth without overpowering the fruit. Use a whole stick rather than ground cinnamon for a more delicate, aromatic flavor.
- Spring onions, parsley and mint – Spring onions bring gentle sharpness, while parsley and mint add freshness and lift. Together, they keep the salad vibrant and prevent it from feeling heavy or overly sweet.
- Lettuces and radicchio – Butter lettuce provides softness and volume, while radicchio adds color and pleasant bitterness. Tear the leaves by hand rather than cutting to keep their texture fresh and lively.
- Sea salt and freshly ground black pepper – Red wine vinegar brings brightness and acidity to balance the sweetness of the quince. Choose a good-quality extra-virgin olive oil with a smooth, fruity profile—it’s a key flavor, not just a background ingredient.
- Red wine vinegar and extra virgin olive oil – Season generously but thoughtfully. Salt enhances the sweetness of the quince and pomegranate, while freshly ground black pepper adds a subtle bite that ties everything together.
Pro Tips for Success
- Roast the quinces until tender but not mushy. They should hold their shape and add a touch of sweetness.
- Let the roasted quinces cool before tossing them with the greens, so the salad stays crisp.
- Mix radicchio with tender lettuces for balance — the bitter and sweet play beautifully together.
- Sprinkle the pomegranate seeds just before serving for a jewel-like finish.
How to make it
Step 1. Roast the Quince
- Preheat the oven to 350°F (180°C).
- Peel the quinces and cut them into sixths, leaving the seeds intact for now. Arrange them in a single layer in a baking dish. Pour over the Mavrodaphne wine, sprinkle with the sugar, and add the cinnamon stick. Cover the dish tightly with foil.
- Roast for about 40 minutes, then remove the foil and continue roasting for another 15 minutes, until the quince is tender and lightly caramelized.
- Remove the quince from the pan. Discard the seeds and tough inner fibers, then slice the quince into thin wedges.
- Strain the syrup from the baking dish and reserve 2 tablespoons for the dressing.
Step 2. Make the Dressing
- In a small bowl, whisk together the extra-virgin olive oil and the reserved quince roasting syrup until well combined.
Step 3. Assemble the Salad
- In a large salad bowl, combine the spring onions, fresh herbs, and pomegranate seeds. Season with salt and freshly ground pepper and toss gently.
- Add the salad greens and the sliced roasted quince. Drizzle with the dressing and toss lightly to combine.
Serve
Serve the salad immediately while the quince is still slightly warm.
This salad shines as a festive starter or alongside roasted meats and holiday dishes.
Serving Suggestions
- As a holiday starter before rich mains like roast turkey, pork pot roast with winter fruit, or a leg of lamb roast.
- Alongside roasted chicken with citrus, and herbs.
- With vegetarian spreads, paired with a spanakopita pie, or roasted vegetables.
- As part of a festive mezze table, balancing heavier dishes with freshness and acidity.
FAQs
Storage and make ahead
- If already dressed, store leftover salad in an airtight container in the refrigerator for up to 24 hours. For the best texture, store the roasted quinces, greens, and dressing separately and assemble just before serving.
- You can prep the components ahead, but assemble just before serving.
- Roast the quince up to 2 days in advance and refrigerate.
- The dressing can be made 1 day ahead and kept chilled.
- Bring both to room temperature before assembling for best flavor.
Recipe adapted from gastronomos.gr
More salad recipes
Pomegranate Salad with Radicchio and Quince
This festive salad pairs tender roasted quinces with crisp lettuce, bitter radicchio, and jewel-like pomegranate seeds, all brought together with a silky olive oil dressing with Mavrodaphne wine.
Ingredients
For the Salad
- 2 quinces
- 200 ml sweet Mavrodaphne wine about ¾ cup + 2 tablespoons
- 1 tablespoon sugar
- 1 cinnamon stick
- 2-3 green onions finely chopped
- ¼ bunch parsley finely chopped (about ¼ cup)
- ¼ bunch fresh mint finely chopped (about ¼ cup)
- ¾ cup pomegranate seeds
- 3 butter lettuces or Boston lettuce, torn by hand into medium pieces
- 1 large radicchio torn by hand into medium pieces
- sea salt to taste
- freshly ground black pepper to taste
For the Dressing
- 200 ml extra virgin olive oil about ¾ cup + 2 tablespoons
- 50 ml red wine vinegar about 3 tablespoons + 1 teaspoon
Instructions
- Preheat the oven to 350°F (180°C).
- Peel the quinces and cut each one into six wedges, leaving the cores intact.2 quinces
- Arrange the quince wedges in a single layer in a small baking dish. Pour the Mavrodaphne over them, sprinkle with the sugar, add the cinnamon stick, and cover the dish tightly with aluminum foil.200 ml sweet Mavrodaphne wine, 1 tablespoon sugar, 1 cinnamon stick
- Roast for about 40 minutes, until the quinces are tender.
- Remove the foil and continue roasting for another 15 minutes, until lightly caramelized.
- Transfer the quinces to a cutting board. Remove the cores and any tough fibers from the center, then slice the quinces thinly.
- Strain the cooking syrup from the baking dish and reserve 2 tablespoons for the dressing.
Dressing
- In a small bowl, whisk together the olive oil and the reserved quince roasting syrup until well combined.
To Serve
- In a large salad bowl, combine the green onions, herbs, pomegranate seeds, salt, and pepper. Toss gently.Add the lettuce, radicchio, and sliced quinces, then drizzle with the dressing.Toss lightly and serve immediately.2-3 green onions, 3 butter lettuces, 1 large radicchio, 2 quinces
Notes
Helpful Tips
- Mavrodaphne substitute: If you can’t find Mavrodaphne, Marsala wine is an excellent substitute. Choose a semi-sweet or sweet Marsala for similar depth and richness. In a pinch, a sweet red wine with a teaspoon of honey will also work.
- Quince prep made easy: Quince can be firm and a little stubborn. A sharp chef’s knife and slow, steady cuts make all the difference. Roasting softens it beautifully and brings out its natural sweetness.
- Don’t skip the syrup: The roasting liquid is pure flavor. Reserving a couple of tablespoons for the dressing adds warmth and subtle spice that ties the whole salad together.
- Herbs matter: Fresh parsley and mint balance the sweetness of the fruit and wine. Chop them finely so they distribute evenly through the salad.
- Make-ahead tip: Roast the quinces and prepare the dressing up to one day ahead. Assemble the salad just before serving to keep the greens crisp and fresh.
- Serving note: This salad pairs especially well with roasted poultry, pork, or a holiday meze spread. It’s a show-stealer without trying too hard.
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