Fennel, Orange & Pomegranate Salad

Fennel, Orange and Pomegranate Salad will come together in a couple of minutes. Enjoy these Winter seasonal vegetables in this refreshing salad.

6 ingredient salad - Fennel Orange and Pomegranate Salad - Low Calorie, Low Fat, Healthy - Repin for later

One of our many New Years “Goals” this year, is to eat more vegetables and less meat.  We going to try a little bit of the “Bill Clinton” diet – in other words more vegan, less processed and very little added fat.  Hopefully that will help to combat some of my hubby’s heart disease.  So in rolling out our Goal #2 – vegetables, I am sharing one of our favorite salads, Fennel, Orange & Pomegranate Salad.  My hubby is a huge fan of this winter salad.  It is all about fresh, in-season ingredients.  Oranges from Florida are spectacular right now and the beauty of pomegranates are just an added benefit.  Fennel is also thriving in the winter and will give you that savory, slightly anise flavor to balance out the sweet.

6 ingredient salad - Fennel Orange and Pomegranate Salad - Low Calorie, Low Fat, Healthy - Repin for later

This recipe is so simple, I am a little embarrassed to call it a recipe.  It literally will take you five minutes to make if you have a mandoline to shave the fennel.  It will taste like a million bucks though!  It is amazing what the acid from the oranges will do with the shaved fennel.  Your family will think you are a rock star and only you need to know it is so easy.  This is salad is fantastic for entertaining too.  Your friends will oh and ah over the flavors and you will know it has 6 ingredients including salt and pepper.  How is that for a winning recipe?

One little tip about the mandoline.  They are easy to use but also very easy to cut yourself with.  Use the guard.  The guard really does have a purpose to save your little fingers.  I know it can be a little cumbersome using it but it is better than a trip to the hospital for stitches.  Even with having to be careful, a mandoline is the way to go with this dish.  If you don’t have one, just slice the fennel as thin as you can.  Next time you are out, pick up a cheap mandoline.   Ok, on to the recipe!

6 ingredient salad - Fennel Orange and Pomegranate Salad - Low Calorie, Low Fat, Healthy - Repin for later
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Yields 4 servings

Fennel, Orange & Pomegranate Salad

10 minPrep Time

10 minTotal Time

Save RecipeSave Recipe


  • 1 bulb fennel
  • 2 navel oranges
  • 1/2 cup pomegranate seeds
  • 1 tbsp. good Extra-Virgin Olive Oil
  • 1/2 tsp. kosher salt
  • Fresh ground black pepper
  • .


  1. Cut off the fronds (top whispy part) of the fennel. Then cut the fennel in half through the core.
  2. Stand the fennel up right with the core on the cutting board and cut a "V" segment out of the fennel to cut out the core.
  3. Using a mandoline set for 1/8 inch thick, slice fennel. Be sure to use the guard.
  4. Place fennel into a large bowl.
  5. Cut off each end of the orange so it will sit up right.
  6. Starting on the top of one side of the orange, cut down the orange to cut off the rind being sure to remove the white pith too. Go around the orange until all the peel and pith is off.
  7. Using a small but sharp knife, supreme the oranges. To do this, cut inside the membrane of each orange segment. Cut one side then the other like a "V". Do this over the fennel bowl so the orange segment will fall into the bowl and any juice will be kept in the bowl.
  8. Once the orange is segmented, squeeze the rest of the juice over the fennel. Repeat with the other orange.
  9. Add olive oil, salt and pepper.
  10. Toss to coat and refrigerate for about 15 minutes.
  11. Add pomegranate seeds and serve
Happy Healthy Eating,


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  1. I have been going through all of my usual foodie emails today not even reading them, just hitting delete, delete, delete at the first sign of "cream/butter/fried/smothered/country" in them. And then... "aaaaahhhhhhhhhhhhhh" (sing it with me!) I see the word "Fennel" and I'm UBER intrigued! I LOVE fennel and make the BEST fennel parmesean scalloped potatoes (oh, but that was BEFORE 2013 arrived!), so, I'm a big fan of the fennel! THANK YOU so much for reminding me of this delicious and unique veggie that is going to bring some much needed life to the "try going a lot more vegan and a lot less neanderthal with the grub this year." Thank you. Bless you. Thank you. :D
  2. This looks so beautiful and delicious. Thanks for sharing at Church Supper. Have a blessed week & come back soon~
  3. Healthy and Beautiful! Thanks so much for Linking up at Show Me Your Plaid Monday's!
  4. Not only does this sound amazingly delicious and refreshing, it's also presented so so beautiful! Great job!
  5. This amazingness will be featured today on Smart School House for Whimsy Wednesday! You are awesome! Can’t wait to see what you’re brining to the party today. Hearts & Hugs, Kelly at Smart School House http://www.facebook.com/SmartSchoolHouse
  6. Hi, You have some great ideas and we would like for you to share with our readers too. We are hosting our first link party tomorrow and we would like to invite you to link up with us. We have a fun blog to co-host with us. Hope to see you there. Thanks! The Busy Bee's, Myrna and Joye. http://thebusybhive.blogspot.com/
  7. What a beautiful winter salad. Thanks so much for sharing at the Weekend Potluck. Can't wait to see what you bring this week!


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