Winter Citrus and Fennel Salad with Pomegranate Seeds
A bright and refreshing salad combining crisp fennel, juicy winter citrus, and crunchy pomegranate seeds with a citrus vinaigrette. This Mediterranean-inspired salad recipe (vegetarian, gluten free), ready in about 15 minutes, pairs fennel bulb, thinly sliced, navel orange, peeled and sliced, grapefruit, peeled and sliced 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 140 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 fennel bulb, thinly sliced
- 2 navel orange, peeled and sliced
- 1 large grapefruit, peeled and sliced
- 1/2 cup pomegranate seeds
- 3 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar
- 1 tsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh mint leaves, chopped
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Thinly slice 1 medium fennel bulb using a mandoline or sharp knife and place in a large salad bowl. Add 2 peeled and sliced navel oranges and 1 peeled and sliced large grapefruit.
- Step 2: Sprinkle 1/2 cup pomegranate seeds over the citrus and fennel. In a small bowl, whisk together 3 tbsp extra virgin olive oil, 1 tbsp white wine vinegar, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
- Step 3: Pour the vinaigrette over the salad and toss gently to combine. Garnish with 2 tbsp chopped fresh mint leaves and serve immediately for a crisp, zesty winter salad.
Frequently asked questions
How long does Winter Citrus and Fennel Salad with Pomegranate Seeds 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 Winter Citrus and Fennel Salad with Pomegranate Seeds?
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 fennel bulb, thinly sliced from drying out.
Can I substitute ingredients in Winter Citrus and Fennel Salad with Pomegranate Seeds?
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 Winter Citrus and Fennel Salad with Pomegranate Seeds 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.
Is Winter Citrus and Fennel Salad with Pomegranate Seeds vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
