The Perfect Side Salad: Fennel, Pomegranate and Maple Roasted Walnuts

Posted on by llbalanced
The Perfect Side Salad: Fennel, Pomegranate and Maple Roasted Walnuts
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    [ID] => 6704
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    [post_date] => 2014-11-24 12:51:30
    [post_date_gmt] => 2014-11-24 18:51:30
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    [post_title] => The Perfect Side Salad: Fennel, Pomegranate and Maple Roasted Walnuts
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11.24

This recipe checks all the boxes for an ideal addition to your holiday meal. The flavors are fresh, unique and absolutely delicious together. It has a variety of textures and the elusive combination of sweet, savory and bitter. Fennel helps aid with digestion, and the creamy maple walnuts offer satisfying fat.

Without further ado, I'm thrilled to take the guesswork out of your next 'side salad' request. You will be proud to serve this at your holiday table, and I bet you'll get the crowd coming back for seconds!

perfect side salad 1

 

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TOTAL TIME :
8servings
INGREDIENTS
  • SALAD INGREDIENTS:
  • 1 cup raw walnuts
  • 1 tablespoon maple syrup
  • 1 pinch cayenne pepper
  • 1 head fennel
  • 12 ounces organic mixed greens or arugula 2 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
  • AVOCADO OIL VINAIGRETTE:
  • 1 garlic clove
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt or more to taste
  • 1/3 cup white balsamic vinegar
  • 1 teaspoon raw honey
  • 1/4 cup avocado oil
DIRECTIONS
SALAD INSTRUCTIONS
  1. *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.
  2. 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.
  3. 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.
  4. 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.
VINAIGRETTE INSTRUCTIONS
  1. Combine all ingredients in a blender and puree until smooth.
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