Fennel Orange Salad with Pomegranate and Pine Nuts

Pomegranate arils, orange sections and thinly sliced fennel in a serving platter.

Fennel Orange Salad with Pomegranate and Pine Nuts

Wholesome and refreshing, this Italian fennel orange salad combines crisp fennel, sweet citrus, pomegranate arils, and toasted pine nuts. A healthy salad perfect for lunch, dinner, or entertaining!

Course Salad

Cuisine Italian

Prep Time 15

Total Time 15

Servings servings

Calories 270kcal

Author Maria Vannelli (retired RD)

Ingredients

VINAIGRETTE:

¼ cup extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon honey
1-2 tablespoons orange juice drippings from slicing the fruit
salt and pepper to taste

SALAD:

1 large fennel bulb or 2 small, trimmed and thinly sliced
2 oranges peeled and segmented
1 cup pomegranate arils fresh
3 tablespoons pine nuts toasted or slivered almonds
fennel fronds for garnish

Instructions

FOR THE VINAIGRETTE:

Place all of the ingredients for the vinaigrette in a jar. Cover and shake well. Alternatively, place in a bowl and whisk together. Set aside.

FOR THE SALAD:

Place the thinly sliced fennel in a large bowl.
Add the orange segments followed by the citrus vinaigrette and toss gently together.
Transfer salad to a serving platter.
Top with pomegranate seeds and pine nuts.
Garnish with fennel fronds (if desired).
Serve immediately.

Video

Notes

Find helpful step-by-step photos in the post and a short video in the recipe card to guide you through the recipe.

Choose Round Bulbs: For raw salads, select round fennel bulbs. They are more tender and less fibrous than the elongated ones.
Slice Thinly: This allows the dressing to soften the fennel fibers while maintaining a crisp texture.
Supreme the Oranges: Remove the peel and pith from the oranges over your salad bowl. The captured juice serves as a natural, flavorful base for the dressing.
Add crunchy toppings. Toasted nuts add depth and texture. If you don’t want pine nuts, try slivered almonds, chopped walnuts, or pistachios—lightly toasted for maximum flavor.
Use the Fronds: Don't discard the green tops. Chop them finely and use them as a garnish to add extra flavor and antioxidants.
Dress just before serving: Citrus and olive oil taste freshest when added last, and the fennel stays crisp longer when not pre-dressed.

Variations:

Serve this salad on a bed of baby greens or inside Boston lettuce cups for a light, fresh presentation.
Top it with your favorite soft cheese, like ricotta or cottage cheese, for added creaminess.
Feel free to get creative—add ingredients you love! Some ideas: avocado slices, different nuts or seeds (almonds, walnuts, pistachios), or even roasted beets.

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.

Nutrition