North-Inspired Citrus and Fennel Salad with Pomegranate Seeds

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A bright and refreshing salad combining crisp fennel, juicy citrus segments, and sweet pomegranate seeds, perfect as a light appetizer or side. This mediterranean-inspired salads (vegetarian) ready in about 15 minutes pairs medium, thinly sliced fennel bulb, large, peeled and segmented orange, pomegranate seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Ingredients

• 1 medium, thinly sliced fennel bulb
• 2 large, peeled and segmented orange
• 1/2 cup pomegranate seeds
• 1/4 small, thinly sliced red onion
• 3 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp, chopped fresh mint leaves

Instructions

1. Step 1: Thinly slice 1 medium fennel bulb using a sharp knife or mandoline, placing slices in a large salad bowl.
2. Step 2: Peel and segment 2 large oranges over the bowl to catch juices, then add the segments along with 1/2 cup pomegranate seeds and 1/4 small thinly sliced red onion.
3. Step 3: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 1 tbsp lemon juice, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
4. Step 4: Pour the dressing over the salad ingredients and toss gently to combine, then sprinkle 2 tbsp chopped fresh mint leaves on top before serving.