Fennel Orange Pomegranate Salad

Naturally paleo, this delicious salad is a combination of many flavors that can be enjoyed year round!

Fennel Orange Pomegranate Salad On A Plate

Delicious Salads

If you want to get a little creative with salads, there are so many delicious combinations. This one is a favorite, with fennel, orange, and pomegranate seeds as the primary ingredients. The raw pumpkin seeds provide additional flavor and texture and pair very well with the other elements. Another highlight of this fennel orange pomegranate salad is that it's quick and easy to make! This is a wonderful treat for summer, but is also enjoyable year round. It also makes a beautiful side dish for most any spring, summer, fall, or winter holiday. The ingredients can be chopped or peeled and ready to go in the refrigerator so you can easily make this salad during the week. Simply layer each already prepared ingredient and add the already made vinaigrette for a daily salad!

Making Fennel Orange Pomegranate Salad

There a few items to keep in mind, such as carefully slicing the onion and fennel so you're not overwhelmed with flavor when taking bites. They should both be sliced very thin, particularly the onion. Deseeding the pomegranate is the most time consuming step, but you can also look for already prepackaged seeds at the store.

First, make the vinaigrette and set aside. Once the rest of your ingredients is chopped, sliced, and prepped, toss the lettuce together with half of the vinaigrette. Put the lettuce on a plate, add the rest of the ingredients, then pour the rest of the vinaigrette over the top. This large salad serves one, but you can double or triple the recipe to make a side salad for a group.

The colors and textures are beautiful which make it so enjoyable to eat. And pay attention to all the flavors with each bite. Enjoy!

Fennel Orange Pomegranate Salad On A Plate

Fennel Orange Pomegranate Salad On A Plate

Orange Fennel Pomegranate Salad

Naturally paleo, this delicious salad is a combination of many flavors that can be enjoyed year round!
Prep Time 15 minutes
Course Salad
Cuisine American
Servings 1
Calories 425 kcal


White Wine Vinaigrette

  • 1 tsp white wine vinegar
  • 1 tbsp extra virgin olive oil or avocado oil
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 1 tsp honey
  • 1 orange slice, squeezed

Orange Fennel Pomegranate Salad

  • 1/2 fennel bulb, thinly sliced
  • 1 orange, peeled and separated
  • 1/8 yellow onion, very thinly sliced
  • 1/4 pomegranate, deseeded
  • 1 tbsp raw pumpkin seeds (pepitas)
  • 2 cups spring mix salad


  • Peel and separate an orange. Add all vinaigrette ingredients to a bowl. To get the juice of one orange slice, squeeze out juice with your hands or a handheld lemon squeezer. The squeezed out orange pulp can be added to the vinaigrette. Whisk together all the ingredients.
  • Thinly slice half of a fennel bulb into thin slices, at no more than 1/8" thick. Very thinly slice 1/8 of an onion into almost paper thin slices. Deseed 1/4 of a pomegranate.
  • Mix springs mix salad with 1/2 of the vinaigrette and add to a plate. Layer the salad with the fennel, orange, and onion slices. Sprinkle pomegranate seeds on the top and add the raw pumpkin seeds (also called pepitas).
  • Pour the rest of the vinaigrette evenly over the top.


Triple the recipe and serve as a side salad for a small gathering!
Pomegranates can be hard to find certain times of the year, but the salad is still delicious even if omitted. If you find pomegranate seeds (already removed from pomegranate), use 1/4 cup. 


Serving: 1servingCalories: 425kcalCarbohydrates: 59gProtein: 10gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 1gSodium: 200mgPotassium: 1656mgFiber: 14gSugar: 30gVitamin A: 1550IUVitamin C: 133mgCalcium: 205mgIron: 4mg
Keyword Fennel, Orange, Pomegranate, salads
Tried this recipe?Mention @slice.of.paleo or tag #slice.of.paleo so we can admire your work!


  1. Mark on September 12, 2022 at 8:10 pm

    Thanks for your blog, nice to read. Do not stop.

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