Happy New Year friends! 2016 is off to an appropriately late start with good friends & Irish coffee. However you celebrated, I hope you’re enjoying a relaxing start to the new year.
Usually I couldn’t imagine waxing poetic about a salad, but these colors are gorgeous. Pomegranate seeds burst with garnet over the bright anise crunch of fennel and the deep sweetness of orange. This is really a fruit salad, but it’s a beautifully light alternative to pair with dinner.
I’m not much for resolutions, but this coming year is shaping up to be absolutely wonderful: so much love & happiness with our friends & family, settling into the Denver area, and above all, getting married in May! I can’t believe how quickly 2015 flew by, and what I really want is to savor and slow down to truly appreciate these new experiences.
Whether you’re trying to eat healthier or just looking for a new side dish to spice up your menu, this is perfect for parties or weeknight dinners.
Fennel Pomegranate Orange Salad
- 2 t. olive oil
- 2 t. balsamic vinegar
- 2 t. grenadine
- 1 fennel bulb thinly sliced
- 1 orange thinly sliced & peeled
- 1 cup pomegranate arils
- Shake dressing ingredients together.
- Layer thin slices of fennel and orange in serving dish.
- Sprinkle with pomegranate arils and drizzle with dressing.