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Salads with a sweet touch are the perfect pairing for turkey. This Christmas salad has pears, cranberries, fennel, spinach and almonds… Just YUM. And to top all of that it’s dressed with a lime and honey vinaigrette.
I have to admit that I didn’t like fruits in salads years ago but boy has that changed! The pear and spinach combo is one of my favourite.
The fennel in this recipe is so refreshing! It really brings together all the flavours into a really nice and balanced bite. If you haven’t tried fennel yet, this is totally the time when you need to do it.
If you’re looking for more inspo, you can always check out last year’s recipe that has spinach, avocado, crunchy prosciutto, pomegranate and pistachios.
Ingredients
For the salad
- 1 fennel bulb
- 2 pears, sliced
- 140 g baby spinach
- 80 g almonds, toasted
- 50 g cranberries
For the vinaigrette
- 180 ml olive oil, extra virgin
- 4 tbsp honey
- Juice from 2 limes
- 2 tsp dijon mustard
- to taste salt and pepper
Instructions
For the salad
- To cut the fennel bulb remove each layer leaving behind the leaves and center. Then slice.
- Lay down all the ingredients on a salad dish for presentation.
For the vinaigrette
- The easiest way to make a vinaigrette is to put everything inside a sealable container and shake until it's all mixed.
- Serve at the last minute, freshly shaken.
Tried this recipe?Mention @CravingsJournal or tag #RecipeCJ!
