Elevate your standard salad with citrus, fennel, and pomegranate seeds. Let the rich hues of Purely Purple Little Potatoes really shine in this vibrant dish.
Equipment
- Large pot
- Baking sheet
- Small bowl
Salad:
Dressing:
- 1 shallot, minced
- 1 tsp Dijon
- 1 tsp honey
- 1 Tbsp red wine vinegar
- 1/4 cup olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
Garnish:
- 1/2 cup pomegranate seeds
- (To taste) fennel fronds
- (To taste) flaked sea salt
Personalize This Recipe.
Want to put your own spin on this recipe? It's easy — here's how it works: Pick an AI tool from the options below (not sure which? any of them work great!) A prompt is automatically loaded with this recipe's details — no copying or setup needed Just hit send, then chat back and forth to make it your own — swap ingredients, simplify steps, make it kid-friendly, or adjust for dietary needs Using Gemini? Your prompt is automatically copied — just paste it into the chat once the window opens.
Instructions
-
Step 1
Preheat oven to 425 °F.
-
Step 2
Add potatoes to a large pot and cover with water. Add salt and orange zest, then bring to a boil. Cook for 15 minutes or until potatoes are fork tender. Drain, and set aside in a bowl.
-
Step 3
Toss fennel with olive oil and place on a parchment-lined baking sheet. Bake for 20 minutes, turning halfway through.
-
Make the Dressing:
Whisk together shallot, orange zest, orange juice, Dijon, honey, vinegar, oil, salt, and pepper.
-
Step 5
Once potatoes are cooked drain and toss with half of the dressing. Let sit for five minutes.
-
Step 6
To plate, place fennel with citrus segments and potatoes. Drizzle with more dressing and sprinkle with pomegranate seeds. Garnish with fennel fronds and flaked sea salt if desired.
