A winter salad fit for a celebration. This radicchio salad recipe is the perfect balance of crunchy, bitter, red radicchio leaves and a touch of sweetness from pomegranate dates and honey.
Prep radicchio - keep 1/2 of the radicchio leaves whole, the other half roll into a cigar and slice creating long strips. Add to a bowl with bibb lettuce leaves. Using your hands, gently toss together.
Add pomegranate arils, chopped dates, and torn fresh mint to bowl.
Heat pumpkin seeds and sunflower seeds in a dry skillet over medium heat for 1 to 2 minutes or until they are golden brown and they give off a rich, toasty aroma. Allow to cool slightly then add to salad.
Prepare dressing by whisking ingredients until well combined.
Toss salad with dressing, serve immediately.
Notes
Recipe make ahead tips:
Dressing can be made days ahead and stored in the fridge in a sealed container for 5 days. Shake or whisk vigorously to re-emulsify and blend.
Radicchio and bibb lettuce may be prepared ahead of time and stored in a sealed plastic bag for up to 3 days.
Dates and seeds may also be prepared and stored separately 3 days in advance. Store in separate containers.
While components may be prepared in advance for a quick assembly before serving, it is strongly recommended to prepare and serve on the same day for maximum freshness and flavor.