This hearty vegan and gluten-free Radicchio Salad with Raspberry and Tarragon Dressing can be served as an entrée. Bitter radicchio is balanced by dates, squash, lentils, and a super fresh Oregon raspberry dressing.
Radicchio Salad with Raspberry and Tarragon Dressing
Ingredients
Dressing Ingredients
3 Tablespoon fresh lemon juice
1 roasted garlic clove
3 Tablespoon raw sunflower seeds
½ Cup extra virgin olive oil
1 Tablespoon finely chopped fresh tarragon or 1 t dried
½ Cup frozen, unsweetened raspberries, rough chop while frozen
sea salt and pepper to taste
Salad Ingredients
1 large head radicchio, torn into bite sized pieces, washed and dried
½ Cup pitted and sliced dates
1 Cup sliced, roasted and cooled squash, Delicata or Butternut
½ Cup green lentils, cooked and cooled
¼ Cup pickled red onion (thinly slice onion and soak in favorite vinegar for an hour)
¼ Cup toasted pumpkin seeds with sea salt
Preparation
Dressing Preparation
Step 1
Put the lemon juice, garlic, and sunflower seeds in the small container of a blender.
Step 2
Blend until you have a smoother paste, and add the oil. Blend. You may need to add a couple T. of water to thin out a bit.
Step 3
Pour the dressing into a bowl and stir in the tarragon and raspberries. This dressing can be doubled easily and keeps for up to a week in the refrigerator.
Salad Preparation
Step 1
Toss Radicchio with dressing until well coated. add the rest of the ingredients and toss again