- Serves: 4 to 6
- Ingredient Notes: Vegetarian, Corn-free, Egg-free, Gluten-free, Peanut-free, Soy-free
- Each serving
- 210cal
- 15g fat (2g sat)
- 0mg chol
- 180mg sodium
- 22g carb
- 5g fiber
- 12g sugars
- 2g protein
Ingredients
- 2/3 cup roughly chopped fresh cranberries
- 1 tablespoon brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- 1 small shallot, finely minced
- 1/4 cup olive oil
- 2 tablespoons chopped fresh parsley
- Salt and pepper, to taste
- 1 bulb fennel, cored and thinly sliced (save some of the fronds for garnish)
- 1 pear, cored and thinly sliced
- 1 orange, peeled and segmented
- 3 cups arugula or baby spinach
- 1/4 cup toasted pecan halves
- 1/4 cup crumbled blue cheese (optional)
Directions
Place cranberries in a small bowl and toss with sugar; let sit for about 20 minutes.
Combine vinegar, honey, mustard and shallots in a bowl. Slowly drizzle in oil while whisking constantly to make an emulsified dressing. Fold in parsley and season with salt and pepper.
Combine cranberries, fennel, pear, orange and arugula on a large serving platter. Gently toss with dressing to coat. Sprinkle with pecans, blue cheese and reserved fennel fronds; serve immediately.
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