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Radicchio Fennel and Pomegranate Salad

Radicchio Fennel and Pomegranate Salad

This is by far our favorite salad for your next holiday gathering. The green lettuce with the pop of the radicchio & pomegranates color with sweet fennel are a match made in heaven! We love bringing this to holiday potlucks to brighten up the spread and give a healthy option with tons of favor! 


Our favorite part homemade:

  • Croutons
  • Candied nuts

If you’re short on time you can buy these items but they are so worth making at home & you if you have time to prep you can make a day ahead. 



If you’re looking for another festive salad. Also, try our Trevsio and Tuscan Kale Caesar Salad.


Radicchio Holiday Salad


Radicchio Fennel and Pomegranate Salad

Raddichio Castelfranco Fennel Salad

This salad is the perfect salad for any occasion but especially a holiday gathering. The pop of red in the radicchio & pomegranates color with sweet fennel and homemade candied pecans & croutons is a match made in heaven! Try it out for your next gathering.

  • Author: J. Marchini Farms



  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter, melted
  • ½ garlic clove, finely grated
  • 4 cups ½–¾-inch pieces country-style bread


  • ½ cup olive oil
  • 3 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • ½ garlic clove, grated

Candid Nuts

  • ½ lb of Walnuts or Pecans
  • 2 tablespoon white sugar
  • 2 tablespoon butter
  • 2 tablespoon orange juice
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • Dash of cayenne pepper (optional)


  • ½ cup pomegranate seeds
  • 1 head radicchio, leaves coarsely torn
  • 1 large head fennel, very thinly sliced
  • 8 cups torn lettuce leaves or spring mix salad
  • Salt & Pepper



Preheat oven to 350°. Mix oil, butter, and garlic in a small bowl. Place bread pieces on a baking sheet and drizzle oil mixture over. Toss, squeezing oil mixture into bread. Season with salt and pepper to taste.  Bake, tossing occasionally, until croutons are golden brown, 20–22 minutes. Let cool.

Candied Nuts

Put rack on center at 250°. Cover baking sheet with foil. Mix ingredients until nuts are coated. Spread a single layer on baking sheet and bake for 1 hour stirring every 15 minutes. Once done let cool.


Wisk together vinegar, mustard, & garlic and let sit for 5 minutes. Stir in olive oil and salt & pepper to taste.

Assemble Salad

Toss radicchio, lettuce/ spring mix in a large bowel to combine. Top with croutons, candied nuts, and fennel & pomegranate seeds. Drizzle dressing over and toss to coat. Serve & enjoy


Do Ahead: Croutons and candied nuts can be made up to 1 day ahead. Store in separate airtight containers at room temperature. Olive oil 1 day ahead and store in refrigerator