- 1 small head radicchio - chopped
- 1 orange - peeled, segmented, and chopped
- Seeds from ½ pomegranate
- ½ cup pecans, lightly toasted
- ½ cup pepitas, lightly toasted
- ½ cup dried cranberries
- 3 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon orange juice
- ½ teaspoon lemon juice
- ½ tablespoon pure maple syrup
- 1 teaspoon dijon mustard
- Sea salt - to taste
- Freshly ground pepper - to taste
Combine the first 6 ingredients (chopped radicchio through dried cranberries) in a large serving bowl. To toast the pecans and pepitas, combine them in a dry nonstick pan over medium heat and toss gently until you just begin to smell them.
Combine the remaining ingredients in a small, resealable jar and shake vigorously to combine. Drizzle the dressing over the ingredients in the serving bowl and toss to coat everything and combine it. Serve immediately.
- Yields: 4 servings
- Preparation Time: 20 minutes
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