Fresh Fennel Salad with Cranberry Tahini Dressing

Fresh Fennel Salad with Cranberry Tahini Dressing

Fresh Fennel Salad with Cranberry Tahini Dressing
  • Prep Time

    15 minutes
  • Serving Size

    4 servings


  • For the Salad:
  • Fennel bulbs2
  • Craisins® Original Dried Cranberries2/3 cup
  • Walnuts1/2 cup
  • Arugula2 cups
  • Croutons2 cups
  • For the Dressing:
  • Smooth tahini1/2 cup
  • Water6 tablespoons
  • The Original Cranberry Juice Cocktail1/3 cup
  • Craisins® Original Dried Cranberries1/2 cup
  • Lemon juice4 tablespoons
  • Extra virgin olive oil4 tablespoons
  • Maple syrup2 tablespoons
  • Garlic cloves2
  • Sea salt1/2 teaspoon
  • Featured Product

    The Original Cranberry Juice Cocktail

  • Craisins® Original Dried Cranberries front image.

    Featured Product

    Craisins® Original Dried Cranberries


To Make the Salad: On a large cutting board, remove the stalks and fronds from the bulb of the fennel. Cut away the fronds, rough chop them and add to a large mixing bowl. Thinly slice the stalks and bulbs on a mandolin or with a knife and add to the same bowl. In the large mixing bowl, add the arugula, Craisins® Dried Cranberries, all the walnuts and the croutons. Season with the cranberry tahini dressing to your liking and toss to coat, serve immediately. To Make the Dressing: In a blender, combine the tahini, cranberry juice, water, Craisins® Dried Cranberries, lemon juice, olive oil, maple syrup, garlic, and sea salt and blend until smooth. Store in the refrigerator in a glass jar, shake before using.