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crunchy fennel salad with pomegranates, grapes and walnuts with citrus dressing on a white serving platter with wood salad spoons
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5 from 1 vote

Crunchy Fall Fennel Salad with Pomegranate, Grapes, and Walnuts

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.
Prep Time20 minutes
Total Time20 minutes
Course: Salads
Cuisine: Mediterranean, American
Keyword: fennel salad, fall salad, crunchy salad
Servings: 6 servings
Calories: 171kcal
Author: Kaity Farrell

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. 

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