When my husband and I first got married, he thought salad consisted of lettuce in a bag with some cabbage, carrots, and premade salad dressing. I quickly converted him to salad with fresh ingredients and he now loves salad! I have to admit that sometimes I get stuck in a salad rut and make the same salad to go with dinner every night. Although, I think it’s safe to say my hubby is happy that I am breaking out of the same old salad norm and creating new recipes since I started the blog.
So let’s get to this salad that I am currently drooling over. First of all, don’t click away when you hear the word fennel until I tell you a little more. The fennel is actually quick pickled (so no sterilizing and waiting for a lid to pop) so it is a fast and easy process. The recipe also makes extra which I enjoy using on other salads.
The fennel adds a new dimension to the flavor of the salad. You also have the crunchy and sweet pomegranate seeds and apple. The toasted pumpkin seeds add a toasted flavor with a nice crunch. The balsamic vinegar has a sweet, tangy and slightly salty flavor. Then last but not least, there is a salty bite from the Parmesan cheese that helps bring it all together.
If I’m having a busy week I like to prep the kale, fennel, dressing, pumpkin seeds, and pomegranate seeds so I can eat it during the week. I even prepare it a day or two in advance before company comes. Don’t add the dressing, fennel, apple, or cheese until just before serving if preparing in advance. Happy salad eating!