Pomegranate, Fennel, and Beet Salad with Strawberry Vinaigrette
There is something wonderful about the change of seasons when it comes to food. While the weather gets cooler I begin to want a more heartier meal to sit around and enjoy with friends and family. And while salads do not always come to mind when you talk about fall foods, the fresh fruit and vegetables that are currently available, create a beautifully filling salad.
This salad includes generous portions of seasonal produce, combined with buttery gorgonzola, crunchy walnuts, and a light but flavorful strawberry vinaigrette. One of my favorite and easiest ways to make salad dressing is by using jam, mixed with some oil and vinegar. It adds a nice fruity and fresh flavor to the greens, that takes only seconds to prepare.
Strawberry Pinot Noir Vinaigrette
¼ cup olive oil
1 tablespoon of Oregon Growers Strawberry Pinot Noir 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.