I’ve been on a salad kick for the last few months because I enjoy eating them for lunch, but also because I’m watching my calorie intake to lose weight. I’ve been addicted to my blue cheese, cranberries, and candied walnut salad for the last few weeks. Actually, maybe even longer. Although I haven’t gotten tired of eating it YET, I feel like I am heading in that direction very soon. So I’ve been on the look out for new salads to mix things up a bit. Unfortunately, my salad recipe index is very limited as making salads and wanting to eat them is a whole new adventure for me. If you haven’t read my previous posts, I was anti-vegetables for the majority of my life. I wanted meat and starch, and the occasional vegetable, if kimchee and pickled spicy radishes can fall into that category. I always thought salads were a waste of stomach space, when it could rather be filled with other delicious non-vegetable foods. Like I said before, I ate very unhealthy foods and was completely sedentary; that is, until I met my partner.
My second time visiting her (aka, our second date) in Oakland, I was greeted with a “detox salad.” I had just finished a busy work week with lunches that consisted of either McDonald’s or Taco Bell, and she was horrified by how I ate. So she made this salad for dinner with crusty bread. No meat?! I was initially disappointed, but once I delved into the salad I was amazed at how much I enjoyed it. With a few pieces of buttered bread and a plate of salad, I was surprisingly full and felt refreshed. And that was the beginning of my departure from just meat and starch to an enjoyment and crave for vegetables, albeit it took some time to get to this place. But who’s keeping track anyways, right?
I came across a recipe that called for orange slices, thinly sliced fennel, and a salad topped with pomegranate seeds that immediately called for my attention. We love oranges, we’re always looking for things that use fennel (again, limited fennel recipe index), and recipes that call for pomegranate seeds (not just to make POM juice)… so this was perfect! We made this for our small dinner party, and the salad was a huge success. The mixture of flavors really compliment one another. In fact, this may just be my new favorite salad. Yay!
Orange, Fennel, and Pomegranate Salad (adapted from Good Life Eats)
Your favorite spring salad mix
2 medium oranges
1 carton of fresh pomegranate seeds (available at Whole Foods, or one whole pomegranate with seeds removed)
1 medium fennel bulb, thinly sliced
1 tablespoon white balsamic vinegar
2 tablespoon fresh squeezed orange juice
3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
Honey or agave syrup
Combine the vinegar, juice, oil, salt and pepper in a mixing bowl. Add honey or agave syrup to sweeten the dressing just a little bit. Whisk all the ingredients together and set aside. Add a little more extra virgin olive oil if you’d like, and conversely, decrease the amount of orange juice. We like our dressing on the citrus-y, but on the light oily side.
Remove the peel and pith from the orange by cutting the top and bottom off, and the outside perimeter of the orange. Cut the orange into into rounds.
Prepare salad on individual serving plates. Arrange the salad with the lettuce, fennel slices, orange, and topped with pomegranate seeds. Pour the dressing over the salad and enjoy!
Serving size: 2 individual salads