The season of heavy eating is upon us. Stuffing, mashed potatoes, green bean casserole… I love it!
But since my skinny jeans aren’t too happy with me (and everyone with a skinny jean view of me) I’ve tried to keep things light in between stuffing my face. Enter fennel apple pomegranate salad.
Each bit reveals the hidden treasure that is fennel-apple-onion (flavor triplets) balanced with creamy goat cheese and sprouted with pomegranate pops.
As fancy salads go this one is all show, just a little slicing is all the effort required.
tart and crisp granny smith apple.
Dressed simply with clementine, extra virgin olive oil and a drizzle of honey, this salad is all the rage for Thanksgiving.
Trim of the tops and bottom of the fennel bulb, reserving the tops for garnish and extra salad snaz.
Half the fennel bulb and thinly slice.
More Parm for me please!
And I’ll take a little goat cheese ball too.
So if you’re looking for a simple yet elegant side salad for Thanksgiving or any special occasion coming up, give this a try, I promise you won’t clean up any leftovers!
No recipe needed, it’s a salad, just slice and assemble.
Here’s the starring cast:
~4 c. spicy lettuce mix
1 fennel bulb
1/2 green apple
1/4 yellow onion
goat cheese rolled into little balls
1/4 c. pomegranate seeds (need help getting them out without it looking like a Pomegranate bomb went off in your kitchen, check out this easy how-to post)
extra virgin olive oil
salt and pepper
Slice. Toss in bowl. Serve.
Tags: Apple, Fennel, goat cheese, pomegranate, Salad