Radicchio, Squash & Fennel Salad with Pomegranates & Date Dressing - Christiann Koepke (2024)

It’s a New Year and I’m all about everything vibrant, fresh, and feel good. How about you?

Really excited to introduce you to this Radicchio, Squash & Fennel salad with Pomegranate & Date Dressing.

I spent last Saturday at the local farmers market here in Portland (one of my favorite places ever!) and was so inspired by all the winter veggies that grow in the PNW this time of year. It really is a beautiful season to pull from what’s growing locally. Summer has it’s own bliss but so does Winter ; ).

I came home last week with 2 varieties of squash and radicchio. From there, I built out this delicious winter salad. If you don’t have a local farmers market that goes year round like we do here, no stress. All these ingredients can easily be sourced at your local grocery store.

One thing I love about salads is that you can play around with quantities / types of ingredients.

Use this recipe here as a guide, but know that if you want a crunchier salad, add more radicchio. And if more brightness, extra pomegranate seeds. You can also leave out the nuts (if allergic), or swap for another preferred variety, like pine nuts (it was such a hard choice!).

Now, let’s talk about this dressing. Let me just say, you’ll definitely make sure to double or triple this date dressing : ). I might be biased, but just take my word for it. It’s absolutely incredible and can be used on any salad of your choosing. I actually have another salad recipe coming up soon that utilizes it, so stay tuned!

Notes:

1- this recipe will leave you with extra roasted squash. Embrace the leftovers ; ). Store in your fridge in an airtight container for a few days. Re warm as a side for any winter dish you are creating, from breakfast to dinner. I love re heating it sliced in a cast iron skillet over medium heat with some oil until light, golden brown. You could also do this in the oven.

2- for your extra dressing, it will harden in the fridge. Just before using a second time, warm slightly in microwave for few seconds just to bring to room temperature.

Yield: 2

This salad is refreshing, and light, yet hearty. Perfect for the winter months. The dressing is next level. Make extra and keep it on hand for future use. Store in airtight jar in fridge for a few weeks. Note: if you don’t have date syrup (get it here), substitute for a whole date, pit removed.

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

DATE DRESSING

• 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)

Instructions

1. Preheat oven to 425 degrees. Line baking sheet with parchment paper.
2. Cut squash in half, drizzle with olive oil and sprinkle with sea salt. *Try to not use generic table salt, you will get a completely different result. Place on baking sheet and roast in oven for 25-40 minutes (depending on size), until tender and lightly golden. Remove and set aside.
3. Prepare dressing. In a blender, combine the olive oil, vinegar, date syrup, lemon juice, garlic, mustard and salt. Puree until smooth. Transfer to glass jar with airtight lid.
4. Add fennel to a large bowl. Toss in 2 ounces dressing (or to taste).
5. Add squash and radicchio. Toss gently. Place into serving bowl (or directly onto 2 plates) and top with pomegranate seeds and nuts. Finish with a pinch of flakey sea salt. Enjoy!

Notes

1- this recipe will leave you with extra roasted squash. Embrace the leftovers ; ). Store in your fridge in an airtight container for a few days. Re warm as a side for any winter dish you are creating, from breakfast to dinner. I love reheating it sliced in a cast iron skillet over medium heat with some oil until light, golden brown. You could also do this in the oven.

2- for your extra dressing, it will harden in the fridge. Just before using a second time, warm slightly in microwave for few seconds just to bring to room temperature.

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