Fennel and Pomegranate Salad

A crispy Fennel and Pomegranate Salad with thinly sliced granny smith apples and tossed with a white wine vinaigrette.

Fennel is one of my favourite vegetables. I love it’s sweet liquorice taste and it really makes a lovely crunchy snack all on its’ own.

When paired with thin slices of tart granny smith apples and a generous sprinkle of ruby red pomegranate arils, it becomes almost too pretty to eat.  

You can serve this easy to make salad as a first course to an elegant dinner. It also compliments a poultry or even a fish dish quite wonderfully.

You’ll find it crisp, light and refreshing.

A perfectly delicious salad and always garners huge compliments!

How to Slice Fennel

Cut the stalks and fronds of the fennel bulb. Don’t throw the stalks away but rather reserve them for later use as they’re quite tasty in soups and sauces.

The fronds can also be kept aside and used as a garnish.

Slice the fennel bulb in half and remove the core. 

Place the fennel bulb cut side down on a cutting board and slice as thinly as you can with a sharp knife.

Granny Smith Apples

With its availability all year round, tart green apples make a nice contrast to the sweet fennel and a perfect addition in this fennel and pomegranate salad.

They’re firm, juicy and hold up well paired with the crispy fennel.

You’ll want to slice the apple as thinly as you can or roughly the same thinness as the fennel. You can use a mandolin if you have one.

But really, all you’ll need is a very sharp knife and a steady hand.

White Wine Vinaigrette for Fennel Salad

The one part vinegar to two part oil is a basic ratio for a salad dressing and with a few other additions, it makes a perfect compliment to this winter salad.

Adding some aromatic fennel seeds compliments the liquorice taste of fennel and the sugar balances the tartness of the apples. 

And of course the zest of a lime with its juice simply rounds up all the flavours and makes them pop!

But really for me, what I find so eye pleasing is the generous splash of ruby red, pomegranate arils throughout this salad.

The pomegranate arils are simply striking and I love that burst of sweetness you get in every bite.

How To Freeze Pomegranate Arils

Pomegranates are among one of the healthiest fruits with powerful antioxidants, anti-inflammatory properties and extremely rich in fibre, vitamins and minerals.

All the more reason to include them in our diet.

Pomegranate arils freeze extremely well and will last many months in the freezer.

To freeze the arils simply spread them in a single layer on a parchment lined baking sheet. Place in the freezer for a couple of hours until they are frozen and then transfer to resealable freezer bags.

This Fennel and Pomegranate Salad recipe was originally published January 3, 2016 and republished January 17, 2020 with updated photos and content.

It’s a recipe adapted from Canada’s very own celebrity chef Ricardo, from Ricardo Magazine, in its 2006 edition and I’ve been making it ever since. 

Looking for more healthy and nutrient packed salads? You may also want to try this Apple Walnut Kale Salad.

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Fennel and Pomegranate Salad

A crisp, bright fennel and pomegranate salad with sliced green apples.

Course Salad

Keyword salad, fennel, apple, pomegranate

Prep Time 15 minutes

Total Time 15 minutes

Servings 4 to 6 people

Calories 130kcal

Author Marisa

Ingredients

• DRESSING
• 1 tablespoon white wine vinegar
• Zest and the juice of one lime
• 1 1/2 teaspoon sugar
• 1 teaspoon fennel seeds
• 2 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• SALAD
• 2 fennel bulbs trimmed, cored and thinly sliced
• 1 green apple. cored and thinly sliced
• Seeds of 1 pomegranate
• Salt and pepper to taste

Instructions

• FOR THE DRESSING:
• In a small bowl, combine all dressing ingredients and whisk well.
• FOR THE SALAD
• In a salad bowl, toss together the sliced fennel, sliced apple with the dressing. Taste and adjust the seasoning if needed. Sprinkle with the pomegranate seeds.

Notes

This recipe was adapted from the wonderful Ricardo Magazine, the holiday edition from 2006.

Nutrition

Calories: 130kcal | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 62mg | Potassium: 533mg | Fiber: 5g | Sugar: 6g | Vitamin A: 181IU | Vitamin C: 16mg | Calcium: 66mg | Iron: 1mg

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