Citrus and Fennel Salad with Pomegranate
A crisp salad combining thinly sliced fennel and juicy citrus topped with jewel-like pomegranate seeds, evoking a fresh winter garden. This mediterranean-inspired salads ready in about 15 minutes pairs medium, thinly sliced fennel bulb, pomegranate seeds, extra virgin olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 110 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 medium, thinly sliced fennel bulb
- 2 medium, peeled and segmented navel orange
- 1/2 cup pomegranate seeds
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp honey
- 1/4 tsp salt
- 1/8 tsp black pepper
- 6 leaves, torn fresh mint leaves
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large bowl, combine 1 medium thinly sliced fennel bulb, 2 peeled and segmented navel oranges, and 1/2 cup pomegranate seeds.
- Step 2: In a small bowl, whisk together 2 tbsp extra virgin olive oil, 1 tbsp fresh lemon juice, 1 tsp honey, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified.
- Step 3: Pour the dressing over the fennel and citrus mixture, tossing gently to coat every piece evenly.
- Step 4: Garnish the salad with 6 torn fresh mint leaves to add a cooling herbal note and serve immediately for a crisp, refreshing winter dish.
Frequently asked questions
How long does Citrus and Fennel Salad with Pomegranate take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Citrus and Fennel Salad with Pomegranate?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pomegranate seeds from drying out.
Can I substitute ingredients in Citrus and Fennel Salad with Pomegranate?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Citrus and Fennel Salad with Pomegranate for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Citrus and Fennel Salad with Pomegranate?
Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
