This salad combines the crisp, licorice-like flavor of fennel with sweet citrus and tart pomegranate seeds. It’s a colorful and refreshing dish that feels special but is simple to make.
With no cooking required, the entire salad comes together in about 15 minutes. It is a great way to use seasonal produce in a bright, flavorful side dish.
Why You’ll Love Citrus Fennel and Pomegranate Salad
- Vibrant Flavors: The combination of sweet, tart, and anise flavors makes for a complex and satisfying salad.
- Interesting Textures: You get crunch from the fennel and pumpkin seeds, chewiness from the kale, and a juicy pop from the orange and pomegranate.
- No Cooking Needed: Everything is raw, making this a quick and easy recipe for any night of the week.
Citrus Fennel and Pomegranate Salad Ingredients
- Fennel: Look for a firm, white bulb with fresh green fronds. You will use the bulb, stems, and fronds in this recipe.
- Kale: Curly kale works well here. You can substitute with Tuscan (lacinato) kale if you prefer.
- Oranges: Navel oranges are easy to peel and segment. For the juice, any type of orange works, or you can use store-bought orange juice in a pinch.
- Pomegranate Seeds: To save time, you can often find containers of pre-seeded pomegranate arils in the produce section of your grocery store.
Exact quantities are in the recipe card below.
How to Make Citrus Fennel and Pomegranate Salad
Step 1: Prepare the Vegetables and Fruit
First, prepare all your fresh produce. Thinly slice the fennel bulb and chop its tender stems. Chop the kale leaves into bite-sized pieces and massage them with a little oil in a large bowl. Segment one orange and juice the other.
Step 2: Make the Vinaigrette
In a small bowl or jar, combine the fresh orange juice, olive oil, and apple cider vinegar. Whisk vigorously until the dressing is emulsified, then season it with salt and pepper to taste.
Step 3: Assemble and Serve
Add the sliced fennel, orange segments, and pomegranate seeds to the bowl with the kale. Pour the vinaigrette over the top and toss gently to coat everything. Garnish with pumpkin seeds and reserved fennel fronds just before serving.
Storage Tips for Citrus Fennel and Pomegranate Salad
Store leftover salad in an airtight container in the refrigerator for up to 2 days. The kale and fennel will soften slightly but will still be enjoyable.
Expert Tips for Citrus Fennel and Pomegranate Salad
- Massaging the kale with a bit of oil helps to break down its tough fibers, making it more pleasant to eat raw.
- For the thinnest fennel slices, use a mandoline if you have one. Be sure to use the hand guard for safety.
- You can make the components ahead of time. Store the chopped vegetables, fruit, and dressing separately in the refrigerator for up to a day. Toss together right before serving.
- To get pomegranate seeds out of the fruit, score it into quarters, break it apart in a bowl of water, and gently separate the seeds from the pith. The seeds will sink and the pith will float.
What to Serve with Citrus Fennel and Pomegranate Salad?
This salad pairs well with roasted chicken, seared salmon, or pork chops.
Citrus Fennel and Pomegranate Salad Recipe FAQs
Can I make this salad ahead of time?
Yes. You can prepare all the components and store them separately in the refrigerator. Combine and toss with the dressing just before you plan to serve it for the best texture.
I don’t like kale. What can I use instead?
You can substitute the kale with arugula for a peppery flavor or mixed greens. Note that more delicate greens will wilt faster once dressed.
What does fennel taste like?
Raw fennel has a mild, sweet licorice or anise flavor and a crisp, crunchy texture similar to celery.
Citrus Fennel and Pomegranate Salad
Ingredients
- 1 large fennel bulb fronds reserved
- 1 bunch curly kale tough stems removed, about 5 oz / 140g
- 1 cup pomegranate seeds 175g
- 2 large navel oranges
- 2 tablespoons raw pumpkin seeds 18g
- 2 tablespoons extra-virgin olive oil 30ml
- 1 tablespoon apple cider vinegar 15ml
- 1/4 teaspoon fine sea salt or to taste
- 1/8 teaspoon black pepper or to taste
Instructions
- Prepare the fennel. Trim the base and tough outer layers from the fennel bulb. Slice the bulb in half lengthwise, then slice it very thinly crosswise. Finely chop any tender stems. Roughly chop about 2 tablespoons of the wispy fronds for garnish and set aside.
- Prepare the oranges. Using a sharp knife, slice the peel and white pith from one orange. Cut between the membranes to release the segments. Squeeze the remaining membrane over a small bowl to catch any juice. Juice the second orange to get about 1/4 cup (60ml) of juice.
- Prepare the kale. Tear or chop the kale leaves into small, bite-sized pieces and place them in a large salad bowl. Add a tiny drizzle of the olive oil (about 1/2 teaspoon) and use your hands to massage the kale for 30-60 seconds until it darkens in color and becomes more tender.
- Make the vinaigrette. In the small bowl with the orange juice, add the remaining olive oil, apple cider vinegar, salt, and pepper. Whisk until the dressing is well combined.
- Assemble the salad. To the bowl with the massaged kale, add the sliced fennel bulb, chopped fennel stems, orange segments, and pomegranate seeds.
- Pour the vinaigrette over the salad and toss gently until everything is evenly coated. Garnish with the pumpkin seeds and reserved fennel fronds just before serving.
