Radicchio, Squash & Fennel Salad with Pomegranates & Date Dressing – Christiann Koepke – samson-costume-sur-mesure.com
It’s a New Year and I’m all about everything vibrant, fresh, and feel good. How about you?
Ingredients
- 1 small squash (butternut or similar seasonal variety), roasted and cut
- 136g (½ bulb) fennel, thinly sliced with mandoline
- 73g (1 handful) radicchio, rinsed and torn
- ⅓ cup pomegranate seeds
- 32g (¼ cup) slivered almonds, lightly toasted
- Flakey sea salt
- 58g (⅓ cup) olive oil (high quality)
- 1 tablespoon apple cider vinegar
- ½ tablespoon date syrup
- ½ tablespoon meyer lemon juice, freshly squeezed
- 2 small garlic cloves, minced (roasted is even better)
- 1 teaspoon dijon mustard
- ¼ teaspoon sea salt (to taste)
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