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Fennel, Orange & Pomegranate Salad with Honey Citrus Vinaigrette

A fresh and bright salad featuring crunchy fennel, juicy orange, and sweet-tart pomegranate, dressed with a light honey citrus vinaigrette.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side, Starter
Cuisine: Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Honey Citrus Vinaigrette
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar a mild, non-wine alternative
  • 1 teaspoon spicy brown mustard
  • 1 orange finely grated peel about 2.5 grams
  • 2 tablespoons freshly squeezed orange juice
  • ½ teaspoon kosher salt
  • pinch finely ground black pepper
  • ¼ cup extra virgin olive oil
For the Fennel Salad
  • 3 medium fennel bulbs, core removed and thinly sliced (about 3 cups)
  • 2 medium navel oranges, peeled and segmented
  • ½ cup pomegranate seeds for a juicy, colorful touch
  • ½ cup shaved parmesan cheese
  • ¼ cup toasted pistachios, roughly chopped
  • Fennel fronds for garnish

Method
 

Make the Vinaigrette
  1. In a small bowl, whisk together honey, apple cider vinegar, mustard, orange peel, orange juice, salt, and pepper.
  2. Slowly drizzle in the olive oil while whisking constantly until the vinaigrette becomes smooth and fully blended.
  3. Taste and adjust — add a little more honey for sweetness or vinegar for brightness.
  4. Set aside.
Prepare the Salad Ingredients
  1. Trim the fennel bulbs, cutting away the stalks and tough outer layers.
  2. Using a sharp knife or mandoline, slice the fennel very thinly for a crisp, delicate texture.
  3. Peel and segment the oranges, removing as much of the white pith as possible.
  4. Gather your pomegranate seeds, pistachios, and shaved parmesan for assembly.
Assemble the Salad
  1. In a large salad bowl, combine sliced fennel, orange segments, and pomegranate seeds.
  2. Pour the prepared honey citrus vinaigrette over the top and toss gently until all ingredients are lightly coated.
  3. Transfer to a serving platter or bowl.
  4. Sprinkle with shaved parmesan, toasted pistachios, and a few fennel fronds for garnish.
Serve
  1. Serve immediately while crisp and chilled.

Notes

For portion control, use 1 to 2 tablespoons of vinaigrette per serving to keep this low calorie. This salad is naturally gluten free and fiber-rich. It can be made ahead by storing components separately. Do not freeze assembled salad.