Yields: 6 Servings | Serving Size: 163.44 grams
Defrost the edamame and set aside. Peel the beet and cut to a medium dice.
Quarter the pears, clean the seeds and cut into a medium dice.
For the fennel remove the stalks, cut the fennel in half and remove core, then cut into a medium dice.
In a medium bowl combine all the ingredients for the vinaigrette and fold in all the diced vegetables.
Shred the cabbage and combine with the arugula.
Divide the cabbage mixture into 6 plates and scoop the salad on top.
Serve.
