Pomegranate Holiday Salad

Serves: 6

Hosea Feil

1 January 1970

Based on User reviews:

54

Spice

53

Sweetness

44

Sourness

41

mins

Prep time (avg)

5.3

Difficulty

Ingredients:

4 cups

Arugula

3 tbsps

Walnut (chopped toasted)

1

Fennel (bulb, thinly sliced)

1

Orange Pulp (orange, segmented, plus the juice squeezed from the pulp)

1

Pomegranate (seeds of)

1

Red Onion (thinly sliced)

1 tbsp

Dijon Mustard

1 tbsp

Balsamic Vinegar

3 tbsps

Extra-Virgin Olive Oil

1

Salt

1

Ground Black Pepper (freshly)

Directions:

1

Toss the arugula, walnuts, fennel, orange segments, pomegranate seeds and onions together in a large bowl

2

Whisk together the Dijon, vinegar and orange juice in a small bowl

3

Whisk in the oil

4

Season with salt and pepper

5

Drizzle the salad with the dressing to taste

6

Garnish with fennel fronds and serve immediately