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Fare Isle » Salads » Crunchy Fall Fennel Salad with Pomegranate, Grapes, and Walnuts

Crunchy Fall Fennel Salad with Pomegranate, Grapes, and Walnuts

published: October 31, 2015 / updated: May 18, 2024by Kaity Farrell
This vibrant autumn salad combines the crisp texture of fresh fennel with the sweetness of pomegranate seeds and grapes, complemented by the rich crunch of toasted walnuts. It's a perfect blend of flavors and textures that makes for a refreshing and healthy dish.
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crunchy fennel salad with pomegranates, grapes and walnuts with citrus dressing this …

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 light and refreshing dish amongst all of the those heavier and heartier offerings on the Thanksgiving table.

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}.

an opened pomegranate fruit on a small wood paddle
crunchy fennel salad with pomegranates, grapes and walnuts with citrus dressing on a white serving platter on a table with flowers and pumpkins
colorful fall flowers in a vase next to crunchy fennel salad with pomegranates, grapes and walnuts with citrus dressing on a white serving platter
a cut tangerine half next to a ceramic pourer
crunchy fennel salad with pomegranates, grapes and walnuts with citrus dressing on a white serving platter with wood salad spoons on a table with flowers and fall pumpkins
crunchy fennel salad with pomegranates, grapes and walnuts with citrus dressing on a white serving platter on a table with flowers
crunchy fennel salad with pomegranates, grapes and walnuts with citrus dressing on a white serving platter with wood salad spoons
green onions with a cut pomegranate and citrus dressing in a small pourer
crunchy fennel salad with pomegranates, grapes and walnuts with citrus dressing on a white serving platter

more delicious fall recipes

  • Vegan fall Harvest Bulgur wheat Salad
  • Easy Gluten Free Pumpkin Bread Recipe (Dairy-Free)
  • Rösti with Smoked Salmon and Beetroot Salad
  • Blood Orange, Roasted Beet, Lentil & Barley Salad – Vegan
  • Vegan Roasted Delicata Squash Salad with Orange Maple Vinaigrette
  • Sumac and Herb Roast Chicken and Vegetables

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crunchy fennel salad with pomegranates, grapes and walnuts with citrus dressing on a white serving platter with wood salad spoons

Crunchy Fall Fennel Salad with Pomegranate, Grapes, and Walnuts

Author: Kaity Farrell
This vibrant autumn salad combines the crisp texture of fresh fennel with the sweetness of pomegranate seeds and grapes, complemented by the rich crunch of toasted walnuts. It's a perfect blend of flavors and textures that makes for a refreshing and healthy dish.
print recipe pin recipe

Prep Time: 20 minutes minutes
Total Time: 20 minutes minutes
Servings: 6 servings

Ingredients

  • 1 head butter lettuce or romaine
  • 1 bulb fennel with fronds
  • 4 stalks green onions
  • 1/2 cup pomegranate arils
  • 1/2 cup grapes
  • 1/3 cup walnuts toasted
  • 2 teaspoons tangerine or orange zest
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon dijon mustard
  • 3 tablespoons tangerine or orange juice
  • 1 tablespoon red wine vinegar
  • 4 tablespoons extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt or to taste
  • 1/2 teaspoon black pepper or to taste

Instructions

Prep Salad Ingredients

  • Wash, dry and arrange lettuce on platter.
  • Slice fennel bulb into very thin rings and arrange them and some of fennel fronds (leafy parts) over the lettuce.Sprinkle pomegranate seeds over salad.
  • Very thinly slice onions or scallions and arrange into salad.
  • Roughly chop toasted 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 red pepper flakes over salad.

Mix Salad Dressing

  • 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.


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.
  • Optionally add crumbled feta cheese or gat cheese or serve with burrata.
  • Store leftover salad in an airtight container in the refrigerator and enjoy within 3 days. 

Course: Salads
Cuisine: Mediterranean, American
Keyword: fennel salad, fall salad, crunchy salad

Nutrition

Serving: 1bowl | Calories: 171kcal | Carbohydrates: 11g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 248mg | Potassium: 366mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1119IU | Vitamin C: 14mg | Calcium: 54mg | Iron: 1mg

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Recipe Rating




Comments

  1. Kaity Farrell

    5 stars
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Welcome to Fare Isle! I'm Kaity.


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

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