This salad is perfect to make in the fall and winter when arugula, pears, and fennel are all in season. Garnish with bright red pomegranate and maple-roasted pecans for a festive presentation.
Autumn Arugula Salad with Fennel, Pears, and Pomegranate
This salad is perfect to make in the fall and winter when arugula, pears, and fennel are all in season. Garnish with bright red pomegranate and maple-roasted pecans for a festive presentation.
Ingredients
1 tsp Ginger Root, juiced (see Step 1)
¼ cup Oranges, juiced
¼ tsp Salt (Sea Salt)
Black Peppercorn, to taste
5 oz Arugula
1 Medium each Fennel, sliced (thinly)
Vinegar (Balsamic Vinegar) (for drizzling)
6 oz Soft Cheeses (Feta Cheese or Chèvre), crumbled (optional)
¼ cup Pomegranates, seeded
Instructions
Peel and finely grate 1–2 inches of fresh ginger using a microplane or fine grater. Gather the pulp in your hand and squeeze the juice into a small bowl or cup — you should have about 1 teaspoon.
In a small bowl or glass measuring cup, whisk together orange juice, olive oil, ginger juice, sea salt, and black pepper until emulsified. Set aside to let the flavors mingle.
Preheat oven to 325 °F.
Spread pecans on a sheet pan and toast for about 8 minutes, tossing halfway through.
Transfer warm nuts to a small bowl, drizzle with maple syrup, sprinkle with sea salt, and toss to coat. Set aside to cool and crisp up.
In a large bowl, combine arugula (or mixed greens) and thinly sliced fennel. Just before serving, drizzle enough dressing to lightly coat the greens, and toss gently with tongs or clean hands.
Arrange dressed greens on a large platter or individual plates. Top with sliced pears and a drizzle of aged balsamic.
Finish with the maple pecans, crumbled goat cheese (if using), and pomegranate seeds. Serve immediately.
Serving & Keeping
Serve: Chilled, Room Temp
Make ahead: Dressing and pecans can be made 1-2 days ahead.
Assemble salad just before serving to keep greens crisp.
Keeps: Leftover dressing keeps up to 1 week in the fridge.
Store extra pecans in an airtight container for up to 5 days.
Leftover Ideas: Toast off extra pecans and serve them over yogurt for breakfast.
Mix up some turmeric mocktails with any leftover orange.
Serve with: Excellent alongside roasted turkey, herb stuffing, or root vegetable gratin — it adds a refreshing lift to richer plates.
Serving & Keeping
Serve: Chilled, Room Temp
Make ahead: Dressing and pecans can be made 1-2 days ahead.
Assemble salad just before serving to keep greens crisp.
Keeps: Leftover dressing keeps up to 1 week in the fridge.
Store extra pecans in an airtight container for up to 5 days.
Leftover Ideas: Toast off extra pecans and serve them over yogurt for breakfast.
Mix up some turmeric mocktails with any leftover orange.
Serve with: Excellent alongside roasted turkey, herb stuffing, or root vegetable gratin — it adds a refreshing lift to richer plates.
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