Cruciferous Crunch Salad with Pomegranate, Oranges & Toasted Walnuts is a delicious combination of textures & flavors with a wonderful grapefruit-cranberry-pear vinaigrette that accentuates the fruits & veggies in this salad. Toasted walnuts add a warm, buttery component that pairs well with the sweet Cara Cara oranges & tart pomegranate seeds. This is a lovely accompaniment to Black & White Truffle Butter Linguine with Lobster & Prawns. The richness of the pasta pairs beautifully with the acidity of this clean, refreshing & super-healthy salad.
Empty the Cruciferous Crunch Salad into a large salad or mixing bowl. Cut the fennel bulb vertically in half. Using a mandoline, thinly shave one fennel half into the salad, breaking up any larger slices with your hands. Toss all the veggies well to combine.
Cut the pomegranate in half, then break the pomegranate into sections, gently separating the individual pomegranate seeds directly into the salad bowl.
Using a sharp knife, cut away the orange peel & pith from each orange. Cut each orange into sections, then bite-size pieces. Add to the salad bowl.
Meanwhile, preheat your oven to 300˚. Toast the walnut pieces until fragrant, about 8-10 minutes. Allow to cool for 2-3 minutes, then toss into the salad bowl.
In a jar, combine the 2 vinegars, EVOO, lemon zest & juice. Shake well, then add salt & pepper to taste. Drizzle the vinaigrette over the salad, tossing as you go...taste the Cruciferous Crunch Salad as you go to decide on just how much vinaigrette you prefer. Serve immediately.
If you do not have access to a Trader Joe's store, then you can easily create the cruciferous mixture by purchasing about a ¼ pound each of brussel sprouts, broccoli, kale, red cabbage & green cabbage. The key is thinly slicing everything, & a mandoline will come in very handy. My favorite mandoline is by OXO. It's easy to use & is dishwasher-safe.