• Recipes
  • Private Chefs
  • About
  • Work With Me
  • Facebook
  • Instagram
  • TikTok
  • Twitter
  • YouTube

Fare Isle

Seasonal Recipes and Nantucket Private Chefs

  • Recipes
    • Recipe Index
    • Breads + Rolls
    • Breakfast/Brunch
    • Salads
    • Dinner
    • Desserts
    • Edible Flowers
    • Everyday Basics
    • Fermentation
  • Private Chefs
  • About
    • Contact
  • Work With Kaity
Fare Isle » Whole 30 » Fennel Pomegranate Salad

Fennel Pomegranate Salad

published: October 31, 2015 / updated: November 15, 2022by Kaity Farrell
This simple salad features bright and fresh fall flavors of crisp fennel with its notes of sweet anise, the tangy punch of pomegranate seeds, earthy rich walnuts, super sweet grapes, a mild bite from raw young sweet onions. A citrusy vinaigrette made with fresh tangerine juice lightly dresses this colorful salad without overpowering its flavors. This combo will be gracing our fall and winter table many times over. And I think it would be a perfect cleansing dish amongst all of the those heavier and heartier offerings on the Thanksgiving table.
Jump to RecipePrint Recipe

Cooking with fresh local and seasonal ingredients becomes a celebration of the seasons every time we set to work in the kitchen. It really makes my heart and soul shine when a delicious meal comes together out of good ingredients to start with, and intention and love put forth into creating a nourishing meal.

With the return of beautiful plump pomegranates to the market this fall I was so happy to start juicing these wondrous super fruits once again and to add their bursting tangy seeds to like every salad I make in fall and winter. {can’t stop won’t stop}

Fennel Pomegranate Salad

This simple salad features bright and fresh fall flavors of crisp fennel with its notes of sweet anise, the tangy punch of pomegranate seeds, earthy rich walnuts, super sweet grapes, a mild bite from raw young sweet onions. A citrusy vinaigrette made with fresh tangerine juice lightly dresses this colorful salad without overpowering its flavors. This combo will be gracing our fall and winter table many times over. And I think it would be a perfect cleansing dish amongst all of the those heavier and heartier offerings on the Thanksgiving table.
print recipe


Ingredients

  • 1 head of lettuce or 6-8oz of mixed baby lettuces
  • 1 large bulb of fennel with fronds leafy tops
  • 2-3 young onions or a handful of scallions
  • 1/4-1/3 cup pomegranate seeds
  • 1/2 cup grapes
  • 1/3 cup walnuts
  • tangerine or orange zest
  • red pepper flakes pepperoncino flakes to taste
  • 1 tablespoon good mustard
  • 3 tablespoons tangerine or orange juice
  • 1 tablespoon red wine vinegar
  • 4 tablespoons extra virgin olive oil
  • 1 teaspoon dried oregano
  • sea salt and freshly ground pepper to taste

Instructions

  • Wash, dry and arrange lettuce on platter.
  • Slice fennel rings into very thin rings and arrange them and some of fennel fronds (leafy parts) over lettuce. Very thinly slice onions or scallions and arrange into salad. Roughly chop walnuts and sprinkle over salad. Slice grapes in half and add to salad. Sprinkle pomegranate seeds over salad. Zest tangerine or orange over the salad. Sprinkle a pinch or pepperoncino flakes over salad.
  • To make vinaigrette, add mustard, tangerine or orange juice, vinegar, oil, oregano and salt and pepper to a small mason jar, secure lid, wrap in a kitchen towel and shake until emulsified. Drizzle vinaigrette over salad when ready to eat and serve immediately. Enjoy!
  •  


Notes

Please note that exact amounts of the salad components (excluding the vinaigrette) are not necessary. You can add more or less of any component to serve a larger crowd for example.


Did you make it?

Leave a comment and rating below!

On Instagram? Share and tag @fareisle #fareisle

Join the conversation Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Kaity Farrell

    5 stars
    test

    Reply

Welcome to Fare Isle! I'm Kaity.


a private chef and content creator based on the island of Nantucket....read more here.

private chef services

  • Facebook
  • Instagram
  • TikTok
  • Twitter
  • YouTube

Popular Recipes

Irish Guinness bread that has been sliced into with three slices fanned out from the loaf on a bread board.

Guinness Brown Bread

Lilac Gin Fizz Cocktail

Lilac Syrup

Large gallon-size glass mason jar of fire cider in the infusion stage with raw apple cider vinegar and medicinal plant materials.

Fire Cider Recipe for Immune Support

a variety of vegan sourdough donuts on a table.

Vegan Sourdough Donuts

In Season Now

A loaf of vegan Irish soda bread with raisins and caraways seeds on a wood board with a wedge slice cut out of it.

Vegan Irish Soda Bread Recipe

Lilac panna cotta in glass cups garnished with lilac flowers.

Dairy-Free Lilac Panna Cotta Recipe

Sugared purple violets drying on a wire rack over parchment paper.

Candied Violets Recipe

Closeup shot of 5 small quilted mason jars with metal screw top lids filled with purple/pink colored wild violet jelly stacked on top of each other.

Violet Jelly Recipe

Sign up for emails and get my new e-book!

Cover of Fare Isle's Cozy Dinner Party Menu e-book.

Get the latest recipes in your inbox

  • Facebook
  • Instagram
  • TikTok
  • Twitter
  • YouTube

pages

  • Contact
  • About
  • Press
  • Work With Kaity
  • Nantucket Private Chefs
  • Affiliate Policy

recipes

  • All Recipes
  • Breakfast/Brunch
  • Dinner
  • Desserts
  • Sourdough
  • Edible Flowers

© 2023 Fare Isle · Terms · Privacy Policy · Accessibility Statement · Site Credits

Site by Meyne X