Tender, peppery arugula is finally in season, and it’s a perfect complement to the caramelized roasted fennel and crisp, sweet peas in this simple dinner. Top it off with a sweet pomegranate dressing and a few strips of salty Parmesan, and you’re in salad heaven. Serves 4 Vinaigrette ¼ c pomegranate juice 2 Tbsp extra virgin olive oil 1 Tbsp balsamic vinegar 1 Tbsp Dijon mustard 1⁄4 tsp sea salt MORE: Party in a Bowl: Tri-Color Confetti Salad Salad 1 fennel bulb, thinly sliced 1 Tbsp canola oil 1 tsp sea salt 1 c fresh or frozen and thawed peas 3 c arugula ¼ c shaved Asiago or Parmesan
- In small bowl, whisk all vinaigrette ingredients and set aside.2. Heat oven to 400°F. Toss fennel with canola oil, place on baking sheet, sprinkle with salt, and roast 30 minutes.3. Prepare peas as directed on package or cook to desired doneness.4. In large mixing bowl, combine arugula, peas, and half of the roasted fennel. Toss with half of the vinaigrette. Transfer to 4 plates and top with remaining fennel and cheese. Serve with remaining vinaigrette. NUTRITION (per serving) 170 cal, 5 g pro, 13 g carb, 4 g fiber, 5 g sugars, 12 g fat, 2 g sat fat, 660 mg sodium
