Arugula Pear and Fennel Salad with Spiced Almonds Goat Cheese and Pomegranate Poppyseed Dressing

This Arugula Pear and Fennel Salad with Spiced Almonds Goat Cheese and Pomegranate Poppyseed Dressing is the kind of salad where a handful of well-chosen ingredients does all the work. Peppery arugula and bitter radicchio contrast beautifully with sweet pears and fennel, against a backdrop of hearty quinoa. The salad is finished with creamy goat cheese, crunchy spiced almonds and a show stopping pomegranate poppyseed dressing.

Step 1: Make the Spiced Almond Clusters

These Spiced Almond Clusters are one of the elements that make this salad feel like something you might order at a restaurant, but they’re extremely easy to make at home. Whisk together the egg white and water. Toss the almonds with sugar, spiced and a little salt and pepper (Yes pepper! It gives them a nice kick.) Spread the almonds onto a baking sheet and bake.

And yes, the recipe makes way more than you’ll need for this recipe. I did that on purpose because they are such a yummy snack!

Step 2: Make the Pomegranate Poppyseed Dressing

This is a simple vinaigrette, but pomegranate molasses gives it a depth, tartness, and a fun seasonal vibe.

To make it you’ll need:

• pomegranate molasses (here is my homemade recipe)
• rose vinegar (but you could also use Balsamic or white Balsamic)
• Dijon mustard
• olive oil
• neutral flavored oil, such as avocado oil

The Dijon helps emulsify the dressing while the pomegranate molasses brings sweetness and acidity. If you’ve never made your own pomegranate molasses, it’s worth keeping some around. It’s excellent in salad dressings and can also be used anywhere you might reach for a balsamic glaze.

Step 3: Build the Salad

For the salad, you’ll need:

• 5 oz. arugula, chopped 
• 1 small head radicchio, chopped
• 2 large ripe pears, diced
• 1 lemon
• 1 large fennel bulb, diced
• 1 1/2 cups cooked quinoa, cold
• Pomegranate Poppyseed Dressing
• 4 oz. crumbled goat cheese
• 1/2 cup pomegranate arils

Arugula Pear and Fennel Salad with Spiced Almonds Goat Cheese and Pomegranate Poppyseed Dressing

Ingredients

• 5 oz. arugula

• 1 small head radicchio

• 1 lemon, juiced

• 1 large fennel bulb

• 2 large pears

• 1 1/2 cups cooked quinoa, cold

• 4 oz. crumbled goat cheese

• the arils of one pomegranate

• Kosher salt

• black pepper

• Spiced Almond Clusters

• 1 egg white

• 1 tbsp water

• 3 cups raw sliced almonds

• 5 tbsp sugar

• ½ tsp ground cinnamon

•  ¼ tsp ground nutmeg

• 1/2 tsp black pepper

• 1/4 tsp ground ginger

• 1/2 tsp Kosher salt

• Pomegranate Molasses Vinaigrette

• 3 tbsp pomegranate molasses (store bought or HOMEMADE)

• 6 tbsp Rose vinegar (or white balsamic- you could also use regular balsamic but the dressing will be much darker in color)

• 1 tsp Dijon mustard

• 2 garlic cloves

• 6 tbsp avocado oil, or another neutral flavored oil

• 6 tbsp extra virgin olive oil

• 1 tbsp poppyseeds

• Kosher salt and black pepper

Directions

• Preheat oven to 350°F and adjust the rack to the middle position. In a small bowl, combine the sugar, cinnamon, nutmeg, black pepper, ginger, and salt. Vigorously whisk the egg white with 1 tablespoon water until slightly stiff, 2-3 minutes. Add the almonds to the egg white, and toss to coat. Sprinkle the spice mix onto the almonds and toss to coat. Pour the almonds onto a parchment paper covered sheet pan and place in the oven for 40 minutes, stirring twice during cook time. Allow to cool fully then transfer to an air tight container where they can be stored for several weeks (if they last that long).
• Prep the Salad Ingredients: Coarsely chop the arugula and radicchio and add to a large bowl. Dice the fennel and add to the bowl. Dice the pears and toss with the lemon juice, then set aside.
• Prepare the Pomegranate Vinaigrette: Place pomegranate molasses, rose vinegar, garlic and Dijon mustard in a quart sized mason jar or other similar sized receptacle. Using an immersion blender, blend until combined on low until fully combined. While blending, drizzle in the avocado oil and then the olive oil (increasing speed) to emulsify into the dressing. Stir in the poppyseeds. Season to taste with Kosher salt and black pepper.
• Add the quinoa to the arugula, radicchio, and fennel and toss with appx. 1/3 cup of dressing. Season gently then transfer to a platter. Top with the diced pears, goat cheese, pomegranate arils, spiced almonds and pass around more dressing.

Equipment

• 
  Braun Immersion BlenderBuy Now!

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