Toggle Nav
Search
  • Login
My Cart My Cart
Support

Fennel Orange and Pomegranate Salad with Citrus Dressing

By: Snake River Farms

Winter citrus, tart pomegranate, and thinly sliced fresh fennel, over kale greens with a citrus dressing, is a colorful salad that will brighten a holiday table.

Ingredients

Citrus Dressing

  • 1 tablespoon shallot, minced
  • 2 tablespoons honey
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 tablespoon Dijon mustard
  • ¼ cup orange juice
  • 2 tablespoons lemon juice
  • ½ cup olive oil

Fennel Orange & Pomegranate Salad

  • 4 cups kale greens, stems removed, and finely chopped, or other favorite salad greens
  • ½ teaspoon flaky sea salt, or kosher salt
  • 1 bulb fennel, thinly sliced, fronds reserved
  • 2-3 navel oranges, peel and white pith removed, sliced into ¼-inch-thick rounds
  • 1 pomegranate, or ¾ cup pomegranate arils

Citrus Dressing

Make the citrus dressing; In a small bowl, add the shallots, honey, salt, pepper, Dijon, orange juice, and lemon juice, and whisk to combine. Slowly drizzle in the olive oil while whisking constantly, until the oil is incorporated and dressing has thickened slightly. Cover and refrigerate until ready to serve, if making in advance.

Fennel Orange & Pomegranate Salad

In a large bowl or on a serving platter, add the kale greens and salt and massage the greens to soften them. Add some of the citrus dressing and toss to combine. Top the salad with the fennel, orange slices, and pomegranate arils. Drizzle with additional citrus dressing and top with reserved fennel fronds. Enjoy!