Arugula & Burrata Salad

This is an easy salad, but it's so delicious you will want to have it on repeat. Added bonus- it's gluten-free.

Prep:
5
minutes
Cook:
15
minutes
TOtal:
20
minutes

Ingredients

  • 4 C baby arugula
  • 1 lg fennel bulb, top removed and thinly sliced
  • 2 T pistachios, roughly chopped
  • 1/4 C pomegranate seeds
  • 8oz burrata
  • 1 T + 2 tsp extra virgin olive oil
  • 3/4 tsp sea salt
  • 1/4 tsp + 1/8 tsp black pepper
  • aged balsamic vinegar or balsamic glaze

Instructions

  1. Preheat the oven to 400 degrees and line a sheet pan with parchment paper.
  2. Toss the sliced fennel bulb in 1 tablespoon olive oil, ½ teaspoon sea salt, and ¼ tsp black pepper. Place the fennel in a single layer on the parchment-lined sheet pan and roast for 15-20 minutes. The fennel should be slightly caramelized and soft when it is done.
  3. In a medium bowl, add the arugula, roasted fennel, 2 teaspoons olive oil, ¼ teaspoon sea salt, and 1/8 teaspoon black pepper. Toss everything together until it's thoroughly mixed.
  4. Divide the arugula mixture between two bowls and top equally with the pistachios, pomegranate seeds, and burrata.
  5. Drizzle each salad with the desired amount of aged balsamic vinegar, and enjoy!