Fennel Pomegranate Salad


Spread some spring fever with this bright and sunny salad. Blood orange wedges, colourful pomegranate seeds and fresh mint add some Mediterranean flare for a dramatic kickoff to your picnic season.

This recipe is brought to you by our culinary arts program, Cooking for Life, which prepares homeless youth for a career in hospitality.





Ingredients for Dressing

Olive oil 4 tbsp.
Lemon juice, fresh 2 tbsp.
Orange juice, fresh 2 tbsp.
Sherry vinegar 3 tbsp.
Dijon mustard ½ tsp.
Salt 1 tsp.
Pepper, freshly ground 1 tsp.

Ingredients for Salad

Spinach leaves, washed, stemmed 1 bunch
Greens, mixed baby or chopped romaine leaves 3 cups
Fennel bulb, thinly sliced 1 each
Blood orange, peeled, segmented 2 each
Red onion, thinly sliced 1 each
Mint bunch, fresh, washed, stemmed 1 each
Pomegranate seeds, fresh ½ cup


5 to 6 servings


  1. In a jar with a tight fitting lid, combine the first seven salad dressing ingredients; shake well. Set aside.
  2. In a large stainless steel bowl, combine the fennel, blood orange, pomegranate seeds, and red onion. Dress with the salad dressing. Allow to marinate for two hours.
  3. Arrange the leafy greens on six chilled salad plates. Place a small amount of marinated fruits and vegetables on the salad greens. Garnish with the fresh mint leaves.
  4. Serve immediately.


Stainless steel bowls, measuring spoons, measuring cups, cutting board, wire whisk


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