I love this simple salad because it has beautiful holiday colors and so many flavors & textures. The amounts don’t have to be exact in this dish for it to be delicious — super easy!
Prep Time 15 minutes
Cook Time 0 minutes
Course Appetizer, Salad, Soup
Servings 8
Calories 65.6 kcal


Nutrition per Serving Cal: 65.6 • Fat: 4.2g • Carb: 7.4g • Protein: 1.5g • Fiber: 2.7g • Sugar: 3.4g
  • 12 cups of arugula, about 1 big handful per person
  • 1/2 fennel bulb, thinly sliced
  • 1/2 Granny Smith apple, thinly sliced
  • 1/3-1/2 cup pomegranate seeds
  • 1 avocado, cubed
  • 1 lemon
  • 1 tsp olive oil
  • Salt & Pepper to taste
  1. Remove seeds from pomegranate by smacking the back side with a wooden spoon. Peel any membranes away and continue to hit it until all seeds fall out.
  2. Slice your fennel & apple thinly.
  3. Cube avocado.
  4. In a bowl, combine arugula, fennel, apple, pomegranate seeds and avocado.
  5. Juice a lemon and pour just enough juice to coat the leaves. Add olive oil, salt and pepper and toss to coat.
  6. Serve on chilled plates.

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