Fennel, Orange, and Savoy Cabbage Salad with Mint and Pomegranate

Ingredients

• 1/4 cup sliced almonds (60 mL)
• 3 cups finely sliced Savoy cabbage (750 mL)
• 1 small fennel bulb (finely sliced (about 1 1/2 cups/350 mL))
• 1/2 red onion (thinly sliced)
• 1/2 cup finely sliced mint (125 mL)
• 4 oranges (segmented, with juice reserved for dressing (see tip))
• 1/4 cup pomegranate seeds (60 mL)
• 2 Tbsp orange juice reserved from oranges above (30 mL)
• 2 Tbsp extra-virgin olive oil (30 mL)
• 1 tsp sherry vinegar (5 mL)
• 1/4 tsp pepper (1 mL)
• Pinch of salt