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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This vibrant salad combines the crunch of fennel and apple, the sweetness of pomegranate arils, and the creaminess of cannellini beans, all tied together with a rich and tangy date balsamic dressing. The dressing, made with soaked Medjool dates, balsamic vinegar, and olive oil, adds a silky texture and depth of flavor. Perfectly balanced with fresh mint and arugula, this salad is a refreshing and satisfying dish that can be stored in the refrigerator for...
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Add fennel, apple, pomegranate arils, pecans, cannellini beans, mint leaves, arugula, and red onion into a bowl.
Add Medjool dates, reserved date water, balsamic vinegar, olive oil, Dijon mustard, garlic powder, thyme, rosemary, and sea salt into a blender.
Blend until smooth and creamy.
Pour the dressing over the salad and toss well to combine.
Store the salad in the refrigerator for up to 3 days.
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You can substitute Pink Cripps apple with any sweet and crisp apple variety.
If you prefer a nuttier flavor, toast the pecans before adding them to the salad.
For a stronger herb flavor, use fresh thyme and rosemary instead of dried.
Can I use a different type of bean?
Yes, you can substitute cannellini beans with chickpeas or any other creamy white bean.
How long can the salad be stored?
The salad can be stored in the refrigerator for up to 3 days.
Do I need to soak the dates for the dressing?
Yes, soaking the dates softens them and makes it easier to blend them into a smooth dressing.
Can I make the dressing ahead of time?
Yes, the dressing can be made ahead and stored in the refrigerator for up to a week.
Is this salad gluten-free and dairy-free?
Yes, the salad is both gluten-free and dairy-free.
