Orange Fennel Pomegranate Salad
Naturally paleo, this delicious salad is a combination of many flavors that can be enjoyed year round!
Ingredients
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
Instructions
- 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.
Notes
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.
Nutrition
Serving: 1servingCalories: 425kcalCarbohydrates: 59gProtein: 10gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 1gSodium: 200mgPotassium: 1656mgFiber: 14gSugar: 30gVitamin A: 1550IUVitamin C: 133mgCalcium: 205mgIron: 4mg
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