Radicchio Salad with Date Dressing

1: Preheat oven to 425 degrees.

2: Line a baking sheet with parchment paper.

3: Cut squash in half, drizzle with olive oil, and sprinkle with sea salt.

4: Place on baking sheet and roast in the oven for 25-40 minutes until tender and lightly golden.

5: Set roasted squash aside.

6: In a blender, combine olive oil, vinegar, date syrup, lemon juice, garlic, mustard, and salt. Puree until smooth.

7: Transfer dressing to a glass jar with an airtight lid.

8: In a large bowl, add fennel and toss with 2 ounces of dressing (or to taste).

9: Add roasted squash and radicchio, then toss gently.

10: Place into a serving bowl or directly onto 2 plates, and top with pomegranate seeds and nuts.

11: Finish with a pinch of flaky sea salt and enjoy.