Fig, pomegranate, radicchio, orange and feta salad recipe

A wholesome salad for the whole family.

This salad has the perfect mix of bitter, sweet and savoury flavours, and with the addition of radicchi, which contains inulin, a prebiotic and also increases bile production and helps us utilise skin-loving fats.

Ingredients (serves 4)

  • 2 oranges

  • 3 ripe figs

  • 1 head radicchio

  • 1 pomegranate, seeds removed

  • 1 ½ cups marinated feta, drained and crumbled
  • ¾ cup walnuts, lightly roasted

  • 2 large handfuls mint leaves, torn


  • ¼ cup red wine vinegar (unpasteurised)
  • 1 ½ tsp Dijon mustard

  • 1 tsp raw honey

  • ⅓ cup extra-virgin olive oil
  • Himalayan salt
  • Freshly ground black pepper

To prepare the dressing, whisk the vinegar, mustard and honey together in a small bowl. Gradually
pour in the oil, continuously whisking, until fully incorporated. Season with salt and pepper. Set aside.

Using a small sharp knife, cut off the orange skin. Slice the oranges into approximately 1cm-thick rounds.

Roughly tear the figs into quarters.

Roughly tear the radicchio into pieces.

To assemble, arrange the orange, fig and radicchio on a large serving plate. Drizzle with half of the dressing. Scatter with pomegranate seeds, feta, walnuts and mint. Drizzle with the remaining dressing.

Rate This

No votes yet
The information presented on this website is not intended as specific medical advice and is not a substitute for professional medical treatment or diagnosis. Read our Medical Notice.