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}.
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
love this recipe?
Please leave a star rating of the recipe and let me know what you think in a comment below. This small act is a great way to show your support for the food blogs you read and love.
Tag @fareisle in your photos on Instagram with #fareisle so I can see your creations!
Crunchy Fall Fennel Salad with Pomegranate, Grapes, and Walnuts
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.
Kaity Farrell
test