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.
Servings 8
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.