“Knowledge is knowing that a tomato is a fruit. Wisdom is knowing that a tomato doesn’t belong in a fruit salad.” said Miles Kington. And looking at all the ingredients — golden beet, fennel, orange, cranberry — I don’t really know if today’s salad is still a vegetable or a fruit salad, but I’m sure there isn’t any tomato in it because it’s a salad full of fall and winter produces. Warm soups or hearty casseroles are obvious comfort food options when it’s cold outside like these days, but a big bowl of fresh, crisp vegetables and sweet fruit can be reassuring too. Tart, refreshing, and lovely with a drizzle of olive oil and sea salt, this colorful salad makes the perfect lunch to bring the good mood back!
→ Sign up for our free newsletter and simplify your dinner timePreparation: 10 min
Cooking time: 30 min
Ingredients list for the fennel, oranges, cranberries salad
Serves 4:
- 1 fennel bulb
- 2 oranges, cut in supremes
- 2 small golden beets
- 4 tablespoons dried cranberries
- A handful of pumpkin seeds
- Extra virgin olive oil
- Salt & pepper
Directions
1. Cook the beets in boiling water for about 30-35 min. Peel and make thin slices.
2. Clean and cut the fennel finely (you can do it in the blender, with special blades for cutting). Place the fennel in a salad bowl. Add the orange supremes, then thinly sliced beet.
3. Season with a good extra virgin olive oil, salt and pepper and sprinkle with dried cranberries and pumpkin seeds.
(Photo C&G cook is good)
Christina Cherrier
Recipe editor
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