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Harvest Salad with Pomegranates, Fennel and Figs 4 Servings 1 fennel bulb (trimmed, cut in half lengthwise and cored) 1 Tbsp hazelnut oil Sea salt and freshly ground pepper 6 cups Earthbound Farm Organic Half & Half, Spinach + Butter Lettuce 8 fresh Figs (such as Black Mission) (cut in half) 3 oz prosciutto ham (optional) (torn into strips) ½ cup toasted hazelnuts (coarsely chopped) ⅓ cup pomegranate seeds ⅓ cup Pomegranate Vinaigrette
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Harvest Salad with Pomegranates, Fennel and Figs

This colorful autumn salad combines crisp, juicy fennel with fresh figs, hazelnuts and pomegranate seeds. Paper-thin prosciutto ham contributes a deliciously salty note, but it's optional if you'd like to keep things vegetarian; the salad totally stands on its own. Our simple Pomegranate Vinaigrette, which marries pomegranate molasses and hazelnut oil, brings a bright, tangy flavor to balance the sweetness of the figs and the mild anise of the fennel. A finishing toss of toasted hazelnuts and ruby red pomegranate seeds adds vibrant color, flavor and crunch.

Prep time: 20 min | Total time: 20 min | 4 Servings

Ingredients

1

fennel bulb (trimmed, cut in half lengthwise and cored)

1 Tbsp

hazelnut oil

Sea salt and freshly ground pepper

6 cups

Earthbound Farm Organic Half & Half, Spinach + Butter Lettuce

8

fresh Figs (such as Black Mission) (cut in half)

3 oz

prosciutto ham (optional) (torn into strips)

½ cup

toasted hazelnuts (coarsely chopped)

⅓ cup

pomegranate seeds

⅓ cup

Pomegranate Vinaigrette

Directions

Cut the fennel crosswise into very thin slices and transfer to a small bowl. Toss the fennel with the hazelnut oil, salt and pepper to keep it from discoloring.

Place the lettuce in a large salad bowl and toss with half of the Pomegranate Vinaigrette.

Divide the greens among 4 plates. Top each serving with some of the fennel, 4 fig halves and prosciutto, then scatter hazelnuts and pomegranate seeds over the top of each salad. Drizzle more of the vinaigrette to taste and serve immediately.

 

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