Orange Fennel Arugula Salad with Pomegranates and candied Hazelnuts
Orange and fennel are two lovely, strong flavors that play well on an arugula salad. Candy your own hazelnuts for a fun topping.
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 345 kcal
Ingredients
- 2 oranges peeled and cut into sections
- 1 Fennel bulb thinly sliced
- 4 cups Arugula
- 1/2 pomegranate Arils seeds
Sugared hazelnuts:
- 1/2 cup chopped hazelnuts
- 1/2 tablespoon butter
- 1 teaspoon sugar
- pinch of salt
Dressing:
- 1/4 cup white wine vinegar
- 1/4 cup fresh squeezed orange juice
- Zest from 1/2 orange
- 1/4 teaspoon vanilla
- 1 tablespoon sugar
- 1/3 cup light olive oil
- salt and pepper
Instructions
-
In a small skillet melt butter and add hazelnuts, sugar, and pinch of salt. Cook over medium heat stirring continually until hazelnuts begin to brown. Remove from heat and pour hazelnuts onto a plate lined with a paper towel. Set aside to cool.
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In a small bowl, whisk vinegar, orange juice, orange zest, vanilla, sugar until sugar is dissolved. Slowly whisk in olive oil. Add salt and pepper to taste. Set aside while preparing salad.
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In a large salad bowl, toss arugula, fennel and orange segments. Mix together.
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Add salad dressing 2 tablespoons at a time until the mixture has been lightly coated. Reserve any leftover dressing. Toss lightly with hazelnuts and pomegranate seeds.
Nutrition Facts
Orange Fennel Arugula Salad with Pomegranates and candied Hazelnuts
Amount Per Serving
Calories 345
Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 4g20%
Cholesterol 3mg1%
Sodium 50mg2%
Potassium 567mg16%
Carbohydrates 20g7%
Fiber 5g20%
Sugar 12g13%
Protein 4g8%
Vitamin A 775IU16%
Vitamin C 53.5mg65%
Calcium 104mg10%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.