Deluxe Cherry and Fennel Salad

May 10, 2013 by Leanne Vogel August 31, 2017

A fresh summer salad with plump cherries, fennel and beets, smothered in a mustard vinaigrette dressing.

Ingredients

• 2 tablespoons unsalted raw pumpkin seeds

• 2 tablespoons pear white balsamic vinegar
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon yellow mustard

• 1 fennel bulb, thinly sliced
• 1 carrot, cut matchstick style
• 2 celery stalks, sliced thin
• ½ cup pitted cherries
• ½ cup roughly chopped flat leaf parsley
• 1 large red beet, cut matchstick style
• Salt and pepper, to taste

Instructions

1. Add pumpkin seeds to a small frying pan and heat on medium heat, rotating frequently to avoid burning. Toast for 2-3 minutes, until the seeds are lightly browned on both sides.
2. Remove from heat and set aside to cool.
3. Add dressing ingredients to the bowl of your food processor or blender and blend on high for 30 seconds. Set aside.
4. Add all salad ingredients (everything but the beets) to a large salad bowl. Add toasted seeds and dressing, stir to coat.
5. Serve immediately and stir in beets just before you do, or chill for a couple of hours and stir in beets before serving just so that they don’t color the whole salad red.

Nutrition Information Per Serving