Fennel, Orange & Pomegranate Salad with Honey Citrus Vinaigrette

Fennel, Orange & Pomegranate Salad with Honey Citrus Vinaigrette is a fresh, vibrant dish that bursts with flavor, color, and crunch. Crisp shaved fennel, juicy orange segments, and ruby-red pomegranate seeds come together in a refreshing salad that’s light yet satisfying. Topped with a sweet and tangy vinaigrette, this salad is perfect for brightening up any meal or serving as a beautiful holiday side.

Why You’ll Love This Recipe

I love how refreshing and elegant this salad is. The anise flavor of the fennel pairs beautifully with the sweet citrus and tart pomegranate, and the vinaigrette brings it all together with a perfect balance of acidity and sweetness. It’s light but never boring, and it looks absolutely stunning on the table. I like making it when I want something a little different that still feels seasonal and fresh.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the salad:

• Fresh fennel bulb, thinly sliced

• Oranges (navel or blood oranges), peeled and segmented

• Pomegranate seeds

• Fresh mint leaves (optional, for garnish)

• Arugula or mixed greens (optional, for a fuller salad)

For the honey citrus vinaigrette:

• Olive oil

• Fresh orange juice

• Lemon juice

• Honey

• Dijon mustard

• Salt

• Black pepper

Directions

1. I start by prepping the fennel. I trim the stalks, remove the tough outer layer, and slice the bulb as thinly as possible using a sharp knife or mandoline.

2. I peel and segment the oranges, removing any seeds and pith for clean, juicy slices.

3. I place the fennel and orange slices in a large bowl or platter and sprinkle the pomegranate seeds over the top.

4. In a small jar or bowl, I whisk together the olive oil, orange juice, lemon juice, honey, Dijon mustard, salt, and pepper until well emulsified.

5. I drizzle the vinaigrette over the salad just before serving and gently toss or layer to coat everything evenly.

6. I garnish with fresh mint leaves for brightness and, if using, a handful of arugula or greens for extra volume.

Servings and timing

This salad serves 4 as a side dish or 2 as a light main. It takes about 15 minutes to prepare with no cooking involved, making it a quick and effortless addition to any meal.

Variations

Sometimes I add sliced avocado or toasted almonds for creaminess and crunch. When I want a more savory twist, I sprinkle in a bit of crumbled feta or goat cheese. For a heartier version, I serve it over a bed of farro or quinoa. I’ve also swapped the oranges for grapefruit or tangerines depending on what’s in season.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. If I’m prepping in advance, I keep the vinaigrette separate and add it just before serving to maintain the crispness of the fennel. This salad is best enjoyed fresh and doesn’t require reheating.

FAQs

Can I use pre-cut orange segments?

Yes, I’ve used pre-cut citrus in a pinch, but I prefer segmenting whole oranges for the freshest flavor and texture.

What’s the best way to slice fennel?

I use a mandoline for thin, even slices, but a very sharp knife works well too. The thinner the slices, the better the texture.

Can I make the vinaigrette ahead of time?

Absolutely. I usually make it up to 3 days in advance and store it in the fridge. Just shake or stir before using.

Is this salad good for meal prep?

It can be, as long as I keep the components separate—especially the vinaigrette. I combine everything right before serving for the best result.

What proteins go well with this salad?

Grilled chicken, seared salmon, or even shrimp pair beautifully with the bright, citrusy flavors in this salad.

Conclusion

Fennel, Orange & Pomegranate Salad with Honey Citrus Vinaigrette is the kind of dish that makes healthy eating feel like a treat. I love the vibrant colors, bold flavors, and crisp textures—it’s a salad that’s anything but boring. Whether I’m serving it as a light lunch, holiday side, or fresh starter, it’s always a hit.

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