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 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 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

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