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.
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