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Fennel, Pomegranate & Maple Roasted Walnut Salad

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Fennel, Pomegranate and Maple Roasted Walnut Salad

This gorgeous salad is the perfect holiday side dish, and you might find yourself making the maple walnuts alone as a snack!
Servings 6

Ingredients

SALAD INGREDIENTS:

  • 1 cup raw walnuts
  • 1 tablespoon maple syrup
  • 1 pinch cayenne pepper
  • 1 head fennel
  • 12 ounces organic mixed greens or arugula2 bags
  • 1/2 cup pomegranate seeds I buy pre-prepped but instructions below for removing seeds*
  • Avocado Oil Vinaigrette to taste
  • Optional: crumbled goat cheese

VINAIGRETTE INGREDIENTS:

  • 1 garlic clove
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon saltor more to taste
  • 1/3 cup white balsamic vinegar
  • 1 teaspoon raw honey
  • 1/4 cup avocado oil

Instructions

  • Combine all vinaigrette ingredients in a blender and puree until smooth.
  • *To remove seeds from a pomegranate: fill a large bowl 1/2 way with room temperature water. Slice pomegranate into quarters. Hold a quarter under the water and scrape out seeds. The pith should fall to the bottom and the seeds should float, so you can just scoop them up.
  • Preheat oven to 400 and add walnuts to a baking sheet. Roast walnuts for 10-12 minutes or until fragrant and slightly darker in color. Remove from oven and place walnuts in a heat-proof bowl. Toss with maple syrup and cayenne and spread back onto baking sheet to cool.
  • Slice off approximately 3/4" of the base of your fennel, as well as the fronds (the things sticking out), leaving just the round bulb. Slice into rounds as thinly as you can, at least 1/4" thick. Rinse and drain and pat dry.
  • In a large mixing bowl, combine mixed greens, pomegranate seeds, sliced fennel and roasted walnuts. Add goat cheese, if using, then toss with Avocado Oil Vinaigrette to taste.
Course: holiday, Salad, Side Dish
Cuisine: American
Keyword: Dairy Free, Gluten Free, Low Carb, Vegan, Vegetarian
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