Overhead shot of a fennel salad with blood oranges in a plate

Fennel Salad with Blood Orange, Pomegranate and Capers

At just 6 ingredients, this fennel salad with blood orange, pomegranate, capers, dill and walnuts is perfect to throw together when you're in a time crunch. It's tasty, a cinch to put together, and is a welcome departure from your usual green salad, when you're in the mood for something unique!

Course Salad
Cuisine Italian
Keyword fennel salad, shaved fennel salad
Prep Time 20 minutes
Total Time 20 minutes
Servings 2 people
Calories 208 kcal


For the dressing:

  • 1 tbsp extra virgin olive oil
  • 1 tbsp white balsamic vinegar
  • salt and pepper to taste

For the salad:

  • 3 cups shaved fennel about 1 fennel bulb
  • 2 tbsp pomegranate seeds
  • 1 tbsp capers
  • 2 tbsp chopped walnuts
  • 2 tsp fresh dill, hand torn
  • 6 slices blood orange about 1 blood orange


Make the dressing:

  1. In a bowl, combine olive oil, white balsamic vinegar, and salt and pepper. Whisk with a fork until all ingredients are incorporated.

Assemble the salad:

  1. In another bowl. add shaved fennel, and top with the dressing. Mix until dressing has fully coated the fennel. 

  2. Add fennel to plate and top with pomegranate seeds and capers. 

  3. Finish salad by topping with walnuts, blood orange slices, and dill.

Recipe Notes

Nutrition Facts
Fennel Salad with Blood Orange, Pomegranate and Capers
Amount Per Serving
Calories 208 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 1g 5%
Sodium 189mg 8%
Potassium 695mg 20%
Total Carbohydrates 20g 7%
Dietary Fiber 6g 24%
Sugars 7g
Protein 3g 6%
Vitamin A 5.4%
Vitamin C 47.9%
Calcium 9.1%
Iron 6.9%
* Percent Daily Values are based on a 2000 calorie diet.