Radicchio, Fennel, and Arugula Salad with Maple-Cayenne Pumpkin Seeds
This delightful salad has a lovely balance of bitter, sweet, salty, sour, and spicy!
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Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Baking sheet
- Parchment paper
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Serving bowl
Ingredients
- 2 small fennel bulbs, thinly sliced
- 1 small head radicchio, thinly sliced
- 4 cups baby arugula
- ½ small red onions, thinly sliced
- 1 small pomegranates, arils removed
- ½ cups pumpkin seeds
- ½ teaspoons cayenne pepper
- ⅛ teaspoons sea salt
- 2 tablespoons maple syrup
- 3 tablespoons orange juice
- 3 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar
- ½ teaspoons orange zest
- ¼ teaspoons fine sea salt
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