Holiday recipe swap: roasted fennel salad with cranberry balsamic
This festive fennel salad is beautiful to look at and combines warmth, taste, and texture to perfection.
This beautiful fennel salad is made with red chile spiced roasted fennel and a generous drizzle of cranberry balsamic, topped with feta cheese, pomegranate seeds and daikon sprouts. It is an enticing mix of hot and cold, sweet and tart, crunchy and soft. It pairs well with your holiday turkey or ham.
Roasted fennel salad with cranberry balsamic
2 large fennel bulbs, cored, sliced vertically into 1/4 to 1/2-inch slices
1-/12 Tbsp. olive oil
1/2 tsp. red chile spice blend*
About 2 Tbsp. feta, crumbled
Daikon radish sprouts*, chopped if desired
Pomegranate seedsCranberry Infused Balsamic vinegar
For recipe instructions and substitutions, visit the original post on MJ’s Kitchen.
To participate in Stir It Up!'s Holiday Recipe Swap, send your recipe and photo to: email@example.com
The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.