This salad fully embraces autumn’s best with a delectable combination of sweet apples and bitter radicchio, complemented by a dairy-free, creamy vinaigrette.

Servings: 4-6 

Prep Time: 35 minutes 

Total Time: 35 minutes 

Ingredients

• 1 head radicchio, about 8-10 ounces
• 1 tablespoon chopped shallots 
• 1 clove garlic, minced 
• 2 tablespoons apple cider vinegar 
• 3/4 teaspoon agave 
• Kosher salt 
• Freshly cracked pepper 
• 1 ½ tablespoons Califia Farms Original Better Half 
• 4 tablespoons oil, we recommend avocado oil or olive oil
• 1 semi-tart red apple, thinly sliced 
• 1 small fennel bulb, thinly sliced on a mandoline
• ⅓ cup dried cranberries 
• Flaky sea salt 
• Fennel fronds for garnish  
• Scant ¼ cup chopped and roasted unsalted almonds  

Method

1. Separate the leaves of the radicchio head, then tear into smaller pieces. Place the leaves in a large bowl of ice water and let soak for at least 30 minutes. (This process mellows the sharp bite of the radicchio).  
2. Meanwhile, prepare the dressing. In a small bowl, whisk together the shallots, garlic, apple cider vinegar, ¾ teaspoon agave, a pinch of salt, a pinch of pepper, and Califia Farms Original Better Half. Slowly pour the oil into the bowl, while whisking continuously. Taste and add additional salt and/or agave as needed. 
3. Drain the radicchio and run through a salad spinner to dry. To a large bowl, add the radicchio, apple slices, fennel, and cranberries. Drizzle about ¾ of the dressing over the top, along with a few pinches of salt and toss well to combine. Taste and add additional dressing or salt as needed. 
4. Transfer the salad to a serving platter and garnish with a few fennel fronds and chopped almonds. Enjoy!