RecipesMagazine

Arugula, Hazelnut, Persimmon, and Fennel Salad

Arugula, Hazelnut, Persimmon, and Fennel Salad
Arugula, Hazelnut, Persimmon, and Fennel Salad requires approximately 45 minutes from start to finish. This recipe serves 6. Watching your figure? This gluten free, primal, and whole 30 recipe has 169 calories, 3g of protein, and 4g of fat per serving. This recipe covers 11% of your daily requirements of vitamins and minerals. Head to the store and pick up fennel bulb, pepper, extravirgin olive oil, and a few other things to make it today.

Instructions

1
Preheat oven to 35
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OvenOven
2
Place hazelnuts on a baking sheet.
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HazelnutsHazelnuts
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Baking SheetBaking Sheet
3
Bake at 350 for 10 minutes, stirring once. Cool 2 minutes; turn nuts out onto a towel.
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NutsNuts
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OvenOven
4
Roll up towel; rub off skins. Chop nuts; set aside.
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NutsNuts
RollRoll
Dry Seasoning RubDry Seasoning Rub
5
Combine vinegar, olive oil, salt, and pepper in a small bowl, stirring well with a whisk.
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Olive OilOlive Oil
VinegarVinegar
PepperPepper
SaltSalt
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WhiskWhisk
BowlBowl
6
Combine fennel, persimmon, and arugula in a large bowl.
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PersimmonPersimmon
ArugulaArugula
FennelFennel
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BowlBowl
7
Drizzle with vinegar mixture; toss well to coat.
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VinegarVinegar
8
Place 1 1/2 cups fennel mixture on each of 6 plates. Top each serving with about 1 teaspoon hazelnuts.
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HazelnutsHazelnuts
FennelFennel
9
Serve immediately.
DifficultyHard
Ready In45 m.
Servings6
Health Score42
Dairy FreeGluten FreeVeganVegetarian
DietsGluten FreeDairy FreeLacto Ovo Vegetarian
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