Radicchio Salad with Raspberry and Tarragon Dressing

This hearty vegan and gluten free Radicchio Salad with Raspberry and Tarragon Dressing can be served as an entree. Bitter radicchio is balanced by dates, squash, and super fresh Oregon raspberry dressing.

radicchio salad with Raspberry and tarragon dressing


Dressing Ingredients
3 T fresh lemon juice
1 roasted garlic clove
3 T raw sunflower seeds
½ C extra virgin olive oil
1 T finely chopped fresh tarragon or 1 t dried
½ C 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 C pitted and sliced dates
1 C sliced, roasted and cooled squash, Delicata or Butternut
½ C green lentils, cooked and cooled
¼ C pickled red onion (thinly slice onion and soak in favorite vinegar for an hour)
¼ C toasted pumpkin seeds with sea salt


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