Do Share Recipe

I recently made this Fennel, Orange & Pomegranate Salad with Honey Citrus Vinaigrette Recipe, and I can honestly say it’s one of the most refreshing salads I’ve ever tasted. The crunch of fennel paired with the juicy sweetness of oranges and the burst of pomegranate seeds is irresistible.

I love how the honey citrus vinaigrette ties all the flavors together perfectly. Making it felt like creating a little rainbow on my plate. It’s light, vibrant, and surprisingly simple to prepare.

Ingredients

For the Honey Citrus Vinaigrette

Honey – 1 tbsp: Adds natural sweetness and balances the tang.
Apple cider vinegar – 1 tbsp: Provides a gentle acidity to lift the flavors.
Spicy brown mustard – 1 tsp: Adds subtle depth without overpowering the salad.
Orange peel, finely grated – From 1 orange (2.5 g): Infuses a bright citrus aroma.
Fresh orange juice – 2 tbsp: Enhances the citrus notes naturally.
Kosher salt – ½ tsp: Brings all the flavors together.
Black pepper – Pinch: Adds a delicate, warming bite.
Extra virgin olive oil – ¼ cup: Creates a silky, emulsified dressing.

For the Fennel Salad

Fennel bulbs, thinly sliced – 3 medium (about 3 cups): Crisp and refreshing, the star crunch of the salad.
Navel oranges, peeled and segmented – 2 medium: Sweet and juicy, perfect for contrast.
Pomegranate seeds – ½ cup: Adds pops of color and juicy bursts.
Shaved parmesan cheese – ½ cup: Offers a savory richness.
Toasted pistachios – ¼ cup: Adds nuttiness and texture.
Fennel fronds – As garnish: For fragrance and visual appeal.

Note: several servings

Variations

For a dairy-free option, swap parmesan with crumbled tofu or a sprinkle of nutritional yeast.
To make it sugar-free, use a natural sweetener like stevia instead of honey.
Add arugula or baby spinach for more greens and texture.
For an extra flavor twist, drizzle with pomegranate molasses or toss in fresh mint leaves.

Cooking Time

Prep Time: 15 minutes
Cooking Time: 0 minutes (no cooking required)
Total Time: 15 minutes

Equipment You Need

Sharp knife or mandoline – To thinly slice the fennel bulbs.
Small bowl – For whisking the vinaigrette.
Large mixing bowl – To combine all salad ingredients.
Measuring spoons and cups – For precise ingredient portions.
Citrus zester or grater – For zesting the orange peel.

How to Make Fennel, Orange & Pomegranate Salad with Honey Citrus Vinaigrette

Step 1: Make the Honey Citrus Vinaigrette

I whisked honey, apple cider vinegar, mustard, orange peel, orange juice, salt, and pepper in a small bowl. Then I slowly drizzled in the olive oil while whisking until it became smooth and glossy. You can also shake it all in a jar if you’re in a hurry.

Step 2: Prepare the Salad Ingredients

I trimmed the tough outer layers of the fennel and thinly sliced the bulbs. Next, I peeled and segmented the oranges, removing as much pith as possible. Finally, I gathered the pomegranate seeds, toasted pistachios, and shaved parmesan to have everything ready.

Step 3: Assemble the Salad

I combined the fennel, orange segments, and pomegranate seeds in a large bowl. Then I gently poured the vinaigrette over everything and tossed it lightly. Topping the salad with shaved parmesan, pistachios, and a few fennel fronds made it look irresistible.

Step 4: Serve and Enjoy

Serve this salad immediately while it’s crisp and fresh. I like pairing it with grilled seafood, roasted chicken, or even enjoying it on its own as a refreshing starter.

Additional Tips for Making this Recipe Better

I always slice the fennel thinly for that delicate crunch.
Toasting pistachios enhances their flavor and adds depth.
Chilling the fennel in ice water for a few minutes makes it extra crisp.
I like to taste the vinaigrette before tossing; sometimes a splash more honey or vinegar perfects it.
Always assemble the salad just before serving to avoid sogginess.

How to Serve Fennel, Orange & Pomegranate Salad with Honey Citrus Vinaigrette

This salad looks gorgeous on a platter or in a clear glass bowl to show off its colors. I often garnish with extra fennel fronds or a sprinkle of pomegranate seeds. Pairing it with lemon herb chicken or baked salmon elevates the meal, and serving it alongside crusty bread lets the dressing shine, while creamy mains such as this Slow Cooker Creamy Tomato Basil Chicken Recipe also complement the freshness of the salad beautifully.

Nutritional Information

Here’s a quick glance at what you’re enjoying in each serving:

Calories: 220 – Light and satisfying.
Protein: 5 g – Adds a touch of nourishment.
Carbohydrates: 18 g – From fresh fruits and honey.
Fat: 14 g – Healthy fats from olive oil and pistachios.

Make Ahead and Storage

Storing: Keep the vinaigrette in a sealed jar for up to 4 days. I store the fennel and oranges separately to maintain crunch.
Freezing: I don’t recommend freezing this salad; the citrus and pomegranate lose texture when thawed.
Reheating: This salad is best served chilled, so no reheating is necessary. Assemble just before serving.

Why You’ll Love This Recipe?

Here’s why I keep making this salad:

Fresh and vibrant flavors that brighten any meal. Each bite bursts with sweetness, tang, and crunch.
Quick and easy to prepare in under 20 minutes, even on busy days.
Visually stunning, making it perfect for dinner parties or holiday spreads.
Versatile – pairs well with seafood, poultry, or can be eaten on its own.
Nourishing and healthy, packed with vitamins, fiber, and antioxidants.

Ben Carraoli