Fennel pomegranate salad

By Marie Lentz
March 26, 2013
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Fennel pomegranate salad

Author Notes: Thin shaved radish and fennel tossed with pomegranate seeds on a bed of spinach and arugula with a Dijon vinaigrette. Marie Lentz

Serves: 4


  • 2 Fennel bulb
  • 10 Smaller red radishes
  • 1 Small red onion
  • 2 cups Spinach and arugula mix
  • 1 Medium pomegranate worth of seeds

Dijon vinaigrette

  • 2 tablespoons Whole seed organic Dijon mustard
  • 3 tablespoons Shallot, finely chopped
  • 1 teaspoon Agave nectar
  • 1/2 teaspoon Real Salt
  • 1/4 teaspoon Tellicherry black pepper
  • 1/2 cup Golden balsamic vinegar
  • 2/3 cup Extra virgin olive oil
  1. Wash and pat dry salad greens. Place in bowl.
  2. Using a potato peeler or a fine slice mandolin shave slices of radish, red onion, and fennel into a bowl. These should be thin enough to be translucent.
  3. Remove seeds from pomegranate and add to bowl.
  4. Whisk all ingredients for dressing in separate bowl and pour over salad.
  5. Toss salad, season with salt and pepper to taste and enjoy!

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