Description
Peppery arugula, crisp shaved fennel, chewy sweet dates, juicy pops of pomegranate and toasty pumpkin seeds is the winning flavor combo of our arugula fennel salad. It’s bright, balanced, and ridiculously easy to make, the kind of salad that tastes and feels special with almost no effort.
Ingredients
Units
Scale
- 8 oz pack of baby arugula
- 1 head of fennel
- 1 medium apple, diced small. Use a Granny Smith apple or your favorite apple variety.
- 5 Medjool dates, pitted and diced small
- 1/4 cup silan (date syrup) - See Note one
- 3 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- 1/4 tsp salt
- 1/4 cup pumpkin seeds or pepitas
- 1/3 cup fresh pomegranate seeds
Instructions
- Remove the fennel fronds and discard them or save them to flavor a soup or make a vegetable broth. Cut the fennel into thin slices or use a mandoline.
- In a large bowl, toss the arugula, fennel, apple, and dates.
- To make the dressing, whisk silan, lemon juice, olive oil, and salt. Alternatively, add all the ingredients to a jar for which you have a tight lid. Close the lid well and shake until combined.
- Dress the salad, gently toss, and sprinkle with pumpkin seeds and pomegranate seeds.
Notes
- You can prepare all the salad ingredients and mix 1-2 hours ahead of time and store them in the fridge.
- Dress the salad and add pumpkin seeds and pomegranate seeds right before serving.
- If you don't have silan, replace it with 3 tablespoons of maple syrup or honey, but the flavor will not be the same.
- Prep Time: 15
- Category: Salad
- Method: Raw
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 272
- Sugar: 35.3 g
- Sodium: 181.5 mg
- Fat: 11.5 g
- Saturated Fat: 1.8 g
- Trans Fat: 0 g
- Carbohydrates: 44.1 g
- Fiber: 6.2 g
- Protein: 4.4 g
- Cholesterol: 0 mg