Pomegranate, Fennel & Beet Salad

Pomegranate, Fennel & Beet Salad
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Right now all I can seem to think about are the Holidays. What to make for every gathering, which of my children's gifts can be a DIY, or what to get my husband who never really wants anything. My head is exploding with Holiday planning. I don't necessarily hate that, but it does keep me busy.

So at the moment, I'm trying to set aside Christmas, because really, its not even Thanksgiving yet! And start planning some of my favorite holiday recipes. I shared this recipe on Oregon Growers using their Strawberry Pinot Noir Jam for the base of my vinaigrette. I hope you enjoy!

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Pomegranate, Fennel, and Beet Salad with Strawberry Vinaigrette
serves 4

Strawberry Pinot Noir Vinaigrette
¼ cup olive oil
1 tablespoon of Oregon Growers Strawberry Pinot Noir Jam or your favorite strawberry jam
2 tablespoons white wine vinegar
½ lemon juice
pinch of flaky sea salt and freshly ground pepper

In a small mason jar, add all the ingredients. Place the lid back on and shake until combined. Give it a taste, adjust seasonings. Set aside until ready to serve, just be sure to give it a good shake before adding to your salad.
 

Pomegranate, Fennel and Beet Salad
1 pomegranate, with seeds removed
1 fennel bulb, thinly sliced
½ cup toasted walnuts
5 ounces baby spring mix (or any greens that you prefer)
2 medium beets, peeled, cubed and roasted
1 tablespoon olive oil
2 ounces gorgonzola cheese, crumbled

Preheat oven to 400 degrees. Peel and cut your beets into cube size. Place them in a roasting pan and add 1 tablespoon of olive oil. Toss to coat. Cover with foil and roast for 35 minutes, or until fork tender. Remove and let cool.

In a small pan, toast walnuts for 5-8 minutes over medium heat. Set aside to cool.

In a large serving bowl, combine greens, pomegranate seeds, sliced fennel, toasted walnuts, and roasted beets. Toss together and drizzle on vinaigrette. Crumble gorgonzola over salad. Serve immediately.

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