Elevate your standard salad with citrus, fennel, and pomegranate seeds. Let the rich hues of Little Purely Purples™ really shine in this vibrant dish.

Prep
10 mins
Cook
25 mins
Serves
4
Ingredients
6

Equipment

  • Large pot
  • Baking sheet
  • Small bowl

Ingredients

Salad:

  • 3/4 lbs Little Purely Purples™, halved
  • 1 tsp salt
  • 1 orange, juiced and zested (reserve juice and half the zest for dressing)
  • 1 Tbsp olive oil
  • 1/2 fennel bulb, halved then cut into large pieces (reserve fronds)
  • 2 grapefruit, cut into segments

Dressing:

  • 1 shallot, minced
  • 1 tsp Dijon
  • 1 tsp honey
  • 1 Tbsp red wine vinegar
  • 1/4 cup olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper

Garnish:

  • 1/2 cup pomegranate seeds
  • (To taste) fennel fronds
  • (To taste) flaked sea salt

Instructions

  • Step 1

    Preheat oven to 425 °F.

  • Step 2

    Add potatoes to a large pot and cover with water. Add salt and orange zest, then bring to a boil. Cook for 15 minutes or until potatoes are fork tender. Drain, and set aside in a bowl.

  • Step 3

    Toss fennel with olive oil and place on a parchment-lined baking sheet. Bake for 20 minutes, turning halfway through.

  • Make the Dressing:

    Whisk together shallot, orange zest, orange juice, Dijon, honey, vinegar, oil, salt, and pepper.

  • Step 5

    Once potatoes are cooked drain and toss with half of the dressing. Let sit for five minutes.

  • Step 6

    To plate, place fennel with citrus segments and potatoes. Drizzle with more dressing and sprinkle with pomegranate seeds. Garnish with fennel fronds and flaked sea salt if desired.