This colorful salad is a perfect accompaniment to your holiday table alongside all the rich offerings that usually grace the table at this time of year. It is such a beautiful combination of colors and flavors and easy enough to prepare any day of the week. I love the peppery, slightly bitter taste of the arugula with the sweetness of the roasted fennel and persimmons. If you don’t like arugula, you can substitute any other greens or even use a mix of your choice. The Pomegranate arils are not only beautiful, but add a wonderful crunch and tanginess. If you wanted to add feta or goat cheese for a more substantial salad, it would wok well with all these flavors.
- 16 -20 ounces arugula, or mix of favorite greens
- 1 fennel bulb, thinly sliced, 1/8″, reserve 2 tablespoons of fronds for garnish
- 2 persimmons, thinly sliced and halved
- 1 cup Pomegranate arils
- 1 /2 cup toasted pine nuts
- About 5 tablespoons olive oil, separated
- 1-2 tablespoons Alessi White Balsamic reduction vinegar
- Kosher salt and pepper
- 1/2 teaspoon garlic powder
Preheat oven to 400. Spread sliced fennel onto a parchment lined baking sheet. Toss with about 2 tablespoons of olive oil to coat lightly. Sprinkle with salt, pepper and garlic powder. Roast in oven for about 20 minutes, tossing once to help fennel roast evenly as edges turn golden. Remove from oven and allow to cool. Prepare your salad by arranging greens on a large platter. Distribute cooled fennel onto salad and arrange prepared persimmons on top. Sprinkle Pomegranate, pine nuts and reserved fennel fronds on top. Drizzle balsamic glaze on top of salad followed by remaining tablespoons olive oil. Season with salt and pepper to taste. Salad will have light coating of dressing, toss lightly if needed. Serve immediately. Enjoy!