Fennel, Pomegranate, Arugula Salad with Pecans and Goat Cheese

Do you have a list of your trusted and tested go-to recipes for when you have people over or when you need to bring a dish? I have a few of my favorite salad recipes that work really well for holiday dinners or entertaining guests. I love adding a creative, less traditional salad to the dinner table and so I experiment with my salad ingredients quite often. And this fennel, pomegranate and arugula salad is one of my go-to recipes. I brought it to our buffet style Thanksgiving dinner this time and it was a success. 

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Fennel, Pomegranate, Arugula Salad Recipe

Ingredients:

  • Arugula leaves (6 oz)
  • 1 fennel bulb
  • 1/2 pomegranate, seeded
  • 1/2 cup raw pecan pieces
  • 2 oz crumbled goat cheese
  • 1 lemon

Dressing:

  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • Salt and pepper to taste

Preparation:

  1. Chop fennel into long thin pieces and soak in the juice of 1 lemon for at least 1-2 hours.
  2. Toast pecan pieces on a pan for a couple of minutes on medium heat. Toss them regularly as they can burn quickly.
  3. Add all salad ingredients, except goat cheese, into a large salad bowl.
  4. Mix all dressing ingredients together and add to the salad. Finish with crumbled goat cheese before serving. You can mix it all or leave crumbled cheese on top. Enjoy!

I would love to hear about your staple dishes for entertaining guests. 

 

RecipesVlada LeussinkComment