Radicchio, pomegranate, walnuts and mint

Radicchio, pomegranate, walnuts and mint

  • serves 4 as a side
  • Easy

You'll find this vibrantly purple salad on the menu at Glasgow's Gloriosa. Try chef Rosie Healey's nutty, nutritious recipe for a dinner party side



  • walnuts 100g
  • Treviso or Verona radicchio or chicory 1 head, leaves separated
  • pomegranate seeds 50g
  • mint a handful of leaves, torn


  • garlic 1 clove, crushed
  • Dijon mustard 1 tbsp
  • lemon 1, zested and juiced
  • white wine vinegar 2 tsp
  • extra-virgin olive oil 100ml, plus extra to serve


  • Step 1

    Toast the walnuts in a dry pan until they smell nutty. Cool, then roughly crush with clean hands.

  • Step 2

    To make the dressing, put the garlic, mustard, lemon juice, vinegar and some seasoning  into a bowl, and mix well, then slowly add the oil, whisking all the time, to create a thick emulsion.

  • Step 3

    Generously dress the leaves in the dressing so that all the leaves are coated. Assemble the dressed leaves on a plate so that they are ready to catch the pomegranate seeds and walnuts. Scatter over the pomegranate seeds, crushed walnuts, mint and lemon zest, and drizzle with some extra olive oil, if you like.

*This recipe is gluten free according to industry standards

Try our seared tuna and radicchio recipe

Tuna Salad Recipe with Radicchio

Nutritional Information

  • Kcals 438
  • Fat 42.9g
  • Saturates 5.5g
  • Carbs 5.6g
  • Sugars 3.3g
  • Fibre 2.5g
  • Protein 6g
  • Salt 0.5g