Fennel Salad with Blood Orange, Pomegranate and Capers

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

Prep Time 20

Total Time 20

Servings people

Calories 208kcal

Author Pina Bresciani

Ingredients

For the dressing:

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

For the salad:

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

Instructions

Make the dressing:

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:

In another bowl. add shaved fennel, and top with the dressing. Mix until dressing has fully coated the fennel.
Add fennel to plate and top with pomegranate seeds and capers.
Finish salad by topping with walnuts, blood orange slices, and dill.

Notes

If you can't find blood oranges or they aren't in season, you can use regular oranges or grapefruit instead.
The best way to shave the fennel is with a mandolin. It will make the fennel very thin and the perfect consistency for the salad and to absorb the dressing.
If you don't have a mandolin, you can chop the fennel finely.

Nutrition