New recipes

Pomegranate, orange and fennel salad recipe

Pomegranate, orange and fennel salad recipe


  • Recipes
  • Dish type
  • Salad

An easy, colourful Italian-style winter salad made with fennel, orange, pomegranate and walnuts, making it perfect for Christmas or Boxing day.

2 people made this

IngredientsServes: 6

  • 2 fennel bulbs, washed, trimmed and very thinly sliced
  • 2 oranges - peeled, segmented and sliced into bite-size pieces
  • 3 tablespoons of pomegranate seeds
  • 2 tablespoons of chopped walnuts
  • extra virgin olive oil, as needed
  • the juice of 1/2 lemon
  • salt and freshly ground pepper, as needed

MethodPrep:10min ›Ready in:10min

  1. Place sliced fennel, oranges, pomegranate seeds and walnuts in a large bowl; season with salt, pepper and lemon juice. Drizzle olive oil on top just before you are ready to serve; toss well.

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)


Recipe Summary

  • 2 tablespoons extra-virgin olive oil
  • 2 fennel bulbs (1 3/4 pounds total), trimmed and cut into 1 1/2-inch wedges, plus fronds for serving
  • Kosher salt and freshly ground pepper
  • 2 cloves garlic, thinly sliced (1 tablespoon)
  • 1/2 cup fresh orange juice
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons pomegranate juice
  • 2 tablespoons finely shredded mint
  • 2 tablespoons finely chopped toasted hazelnuts
  • 1/4 cup pomegranate seeds

Heat a large skillet over high add olive oil and fennel in a single layer (work in batches, if needed). Season with salt and pepper cook until browned, 2 minutes a side. Add garlic, orange juice, broth, and pomegranate juice. Bring to a boil cover and simmer, turning once, until tender, 8 minutes. Uncover cook on high until liquid is syrupy, about 3 minutes. Transfer to a plate let cool 5 minutes. Serve, sprinkled with mint, fennel fronds, hazelnuts, and pomegranate seeds.


What About the Fennel?

With a sweetly mild licorice flavor, fennel is a vegetable many people are not familiar with. Time to get acquainted! Fennel is a pale greenish white bulb with celery like stalks on top that have feathery green fronds. You will find fennel as large as baseballs and small enough to fit in the palm of your hand. Fennel is great raw in salads or cooked until tender. I also use them in my green juices.

To prepare fennel, trim off the top stalks, saving the feathery stuff for garnish if you want. Next, cut the bulb in half top to bottom, then cut out the pyramid shaped core with a sharp small knife. Lay the bulb flat and thinly slice as a crunchy addition to this salad. To finish, dress the salad with a fresh orange vinaigrette.

Looking for other ideas on what to do with fennel? Juice it! It&rsquos wonderful in this celery fennel green juice.


Reviews

I liked this but would add a tad more lime juice. I added a sliced tangerine sections and watercress because I couldn't find celery with decent greens, which were nice compliments

I love the layers of green from white fennel to pale celery to dark parsley - it's so beautiful and sparkling with jeweleque reds. I substituted diced beets for the pomegranates, and also added mandarin oranges. Made it 3 times in one week! Half a recipe served 8 as a nice starter salad.

yum, had to use dried cranberries, no pomegranates in the house

Loved this. Made for Christmas as a bright, light note to a leg of lamb. Very big salad, could def serve 8-10 as a side. Best bit was that I used it everyday since Christmas - as a taco topping, the crunchy bits to a hero sandwich using that last of the 'meaty/cheesy' app plate. So versatile and adds a great bitt of sweet to some salty and rich dishes.

Absolutely delightful recipe, and a great foil for meat dishes on Christmas Day or any other, for that matter. Fresh, crisp, tasty and colorful! We like it so much we made it again two days later. The recipe easily serves 5-6, so I'm not worried about the calorie count on the olive oil. We did cut back a bit on the celery, just for personal preference, but the combination of flavors, no matter how you choose to balance them, is fantastic.

Absolutely delicious. Used blood orange olive oil and the parsley was straight out of the garden and added a real kick.

A variant on the Asure NOAH salad derived from ancient Greece and then Byzantium. delicious!

Eduenas, I was wondering the same. 1/4 c olive oil has 477 calories, so if one person ate the whole salad, it might have that many. Also, for someone who made this, is it only enough to serve 2?

How can this possibly have 527 calories per serving?

I thought this was really good, really fresh. All the flavors melded together nicely. Made as is, no adjustments.


1. Using a small, sharp knife, peel the orange over a bowl, removing the white pith and skin, saving any juice.

Cut out each segment, then squeeze remaining juice from the rest of the orange.

2. To make the dressing, whisk the lemon juice with 3 tbsp of the orange juice, mustard, sea salt, pepper, cumin and olive oil until smooth.

3. Shave the fennel as finely as you can lengthways (a mandolin or slicer is good for this), and toss the fennel in the dressing with the orange segments, radish, olives, rocket (or watercress), mint and dill (or fennel fronds).

4. Place on dinner plates and scatter with walnuts and pomegranate seeds. Drizzle with any remaining dressing and serve.

Tip: Don't dress the salad too far ahead or the fennel sort of dies.


Dressing
1 teaspoon olive oil

3 tablespoons maple syrup

2 tablespoons red wine vinegar

Salad
1 cup fennel, thinly sliced

1 red bell pepper, cored and thinly sliced

1 head of leafy lettuce, washed and torn into pieces

2 blood oranges, peeled and separated into segments

1 avocado, peeled and cubed

½ cup walnuts, chopped and toasted

1. First, make the dressing. In a small bowl, combine the olive oil, maple syrup, mustard, and vinegar. Whisk together until thoroughly combined.

2. To assemble the salad, combine the fennel, red pepper, and onion slices in a large bowl. Pour over the dressing, and allow the vegetables to soak in the dressing for 30 minutes, tossing occasionally.

3. In a large serving bowl or salad bowl, combine the lettuce, blood orange segments, and avocado. Remove the fennel, peppers, and onions from the dressing, and add them to the salad bowl with the lettuce. Drizzle the remaining dressing over the salad, sprinkle with the toasted walnuts, and serve immediately.


Fennel, Orange and Pomegranate Salad

We can tailor make a cookery class to suit your group.

Gift vouchers

The ideal present for a food-loving friend or family member.

E-books

A selection of our favourite recipes are available to buy and download.

Newsletter

Subscribe to get special offers, class updates, recipes and more.

Contact

Wee Buns Cookery School
65 Drumgrannon Road
Dungannon, Co.Tyrone
N.Ireland, BT71 7DY

We use cookies on this website to help us improve your user experience.
You can find out more by reading our Privacy Policy.


For the salad, place the fennel shavings in a bowl and season with sea salt. Add the lemon juice and marinate for 30 minutes.

Meanwhile, peel the blood oranges with a small knife, ensuring the white pith has been taken off. Cut out segments between the cell walls using a V-cut and set aside. Squeeze the oranges and reserve the juice.

For the dressing, place 4 tbsp of the reserved blood orange juice and the olive oil in a small container with a lid and shake. Season to taste with sea salt and black pepper, and shake again.

Strain the fennel, discarding the excess lemon juice. Add the pomegranate seeds, radish and blood orange segments to the fennel and mix gently.

Divide the salad between 4 plates, pour over dressing and sprinkle over the mint. Give a grind of pepper and serve.

Food styling by Hannah Meppem. Food preparation by Nick Banbury. Food photography by William Meppem.


Sicilian Fennel and Orange Salad

Originally published March 11, 2019, updated on January 27, 2020.

Citrus is so easy to to find in the middle of this season and it is an ingredient we love to experiment when the weather is chilly outside. Another fantastic citrus salad is this Beet, Orange, Kumquat and Quinoa Salad.

Winter is the season when various citrus fruits suddenly appear. For this savory fruit salad, you could use a mixture of blood, navel, and Cara Cara oranges. You could even add a gorgeous grapefruit to give it a little tart flavor or use just one type of orange like we did. Thinly sliced fennel and red onion add a tasty bit of crunch. It is also wonderful served with a green salad.

When I think of Sicilian cooking I think if its freshness and simplicity, which is so apparent in this refreshing and vibrant salad. It’s a wonderful salad to have as a side dish with any seafood dish or even a braised meat dish. Feel free to use your favorite citrus or what you find at the market. It’s stunning with just blood oranges or you could even use tangerines.

The hallmarks of Sicilian cooking are simplicity and freshness, as evident in this refreshing salad. It’s the perfect side for our Sicilian seafood stew, or almost any braised meat dish. If you can’t find blood or Cara Cara oranges, you can substitute any sweet citrus fruits, such as tangerines, grapefruit or navel oranges.

A simple salad with humble ingredients which is truly what Sicilian food is all about. This is a salad my father used to make and it reminds me of him. It will be my addition to my #ProjectSicilia. I will try every month to share something Sicilian with all of you. I’m sharing it for my personal record and for my kids to one day look back on and feel connected somehow through a recipe with their Nonno Rosario and their ancestors from the most splendid island in the world: Sicilia.

See what else I shared for #ProjectSicilia in 2019:

Pin it to your HEALTHY RECIPE, DINNER, LUNCH or SALAD Board to SAVE for later!

Find me on Pinterest for more great recipes! I am always pinning :)!

Crunchy fennel and red onion, sweet oranges and a touch of tart pomegranate makes the most delicious winter salad. With just a a handful of ingredients you could have a truly delicious and unique salad. For my vegan and vegetarian friends, this is totally VEGAN: it is dairy free. It is also gluten free.


Orange and Fennel Salad

Yep. There’s a lot going on in this salad and that’s why I absolutely love it. I’ll be adding this to my list of perfect winter salads, right along with my roasted carrot and beet quinoa salad.

Tangy sweet orange, a hint of mint, and subtle flavors from fennel make this one tasty salad. Pomegranate seeds provide color pops and extra sweetness while the almond slices add a little crunch.

To bring it all together, it’s drizzled with an easy three-ingredient dressing. Yes, that’s right. Just three. There is already so much flavor coming through in this salad that a simple lemon, honey, and olive oil dressing is all you need.

What Does Fennel Taste Like?

Never had fennel before? Most people describe it as a licorice or anise flavor but that is more characteristic of the leafy parts.

The flavor of the bulb on the other hand, is much harder to pinpoint. It has a light earthy taste is all I can say. If you have not tried it, you should!

We happen to love it on our homemade pizza and I’ve even used it on top of tomato tarts. Sweet oranges and earthy fennel make quite a nice pairing too!

How to Make Fennel Orange Salad

The beauty of this salad is that you can prepare everything in advance, store it in the refrigerator, and then bring it all together just before serving. Make the dressing first and set it aside.

To prepare the fennel bulb, cut off the stems and leaves in one slice with a large chef’s knife. Then, cut off the root on the opposite end.

Remove the outer tough layers of the bulb. Turn the bulb cut side down and slice through the center. Then turn each bulb half with the newly cut side facing down and begin making thin slices.

The best way to prepare oranges for a salad is by cutting the orange into segments or supremes. This way, you eliminate the tough outer part which doesn’t look as pretty in the salad and makes it hard to eat.

I’ve described this method in my how to cut an orange tutorial but here’s the gist of it. Basically, you cut off the ends, slice away the peel and then cut on either side of the membranes to remove the segments.

Toss the greens, fennel, and half the mint in a large bowl. Next, add half the dressing to the mixture and thoroughly mix.

You can always add more later or set it aside and let people help themselves. You might find that it already has enough flavor with the juicy oranges and the chopped mint leaves.

Gently mix in the oranges and half the pomegranate and almonds. (Sprinkle the other half along with the remaining mint at the end for a nice decoration on top.)

If serving your salad on a large platter, you can also neatly arrange the oranges on top instead of mixing them in.

Finally, you don’t need it but if you would like to add a cheese, some shredded or shaved parmesan works really well!

Love orange flavor? You may also want to check out my orange layer cake recipe and my dark chocolate orange tart recipe.

I first shared this orange fennel salad recipe on Food Fanatic so be sure to visit it there along with some of my other recipes.