Fennel and Cranberry Salad

Fennel and Cranberry Salad

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  • Each serving
  • 210cal
  • 15g fat (2g sat)
  • 0mg chol
  • 180mg sodium
  • 22g carb
  • 5g fiber
  • 12g sugars
  • 2g protein


  • 2/3 cup roughly chopped fresh cranberries
  • 1 tablespoon brown sugar
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 2 teaspoons Dijon mustard
  • 1 small shallot, finely minced
  • 1/4 cup olive oil
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper, to taste
  • 1 bulb fennel, cored and thinly sliced (save some of the fronds for garnish)
  • 1 pear, cored and thinly sliced
  • 1 orange, peeled and segmented
  • 3 cups arugula or baby spinach
  • 1/4 cup toasted pecan halves
  • 1/4 cup crumbled blue cheese (optional)


Place cranberries in a small bowl and toss with sugar; let sit for about 20 minutes.

Combine vinegar, honey, mustard and shallots in a bowl. Slowly drizzle in oil while whisking constantly to make an emulsified dressing. Fold in parsley and season with salt and pepper.

Combine cranberries, fennel, pear, orange and arugula on a large serving platter. Gently toss with dressing to coat. Sprinkle with pecans, blue cheese and reserved fennel fronds; serve immediately.

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