This winter salad is easy to throw together and is full of flavour! With roasted fennel and grapefruit it makes the perfect salad to take to a holiday party.
arugula as the base
1 fennel bulb
1 tbsp olive oil
1 tbsp balsamic
1/2 grapefruit, segmented
2 dates, pits removed and chopped
3 tbsp pomegranate seeds
2 tbsp pine nuts, roasted
1 avocado, sliced
chopped fresh mint, for garnish
salt and pepper
Maple Balsamic Reduction
1/4 cup balsamic vinegar
1 tbsp maple syrup
Preheat the oven to 400 degrees F. Trim off the fennel stalks and cut the bulb in half and cut each half into four pieces. Toss the fennel with the olive oil and balsamic and salt and pepper. Place the fennel in a parchment lined pan and roast for 25-30 minutes, flipping halfway.
While the fennel is cooking start the balsamic reduction. Add the balsamic and maple syrup to a small pot and simmer on low until it starts to thicken (about ten minutes). Once thickened let cool.
If you haven’t toasted the pine nuts, do this now.
To assemble the salad put the arugula as the base and then layer on the roasted fennel, grapefruit, avocado, chopped dates, pomegranate seeds, and pine nuts. Drizzle olive oil and the balsamic reduction over the salad. Add salt and pepper to taste and top with chopped, fresh mint.