Pomegranate and fennel salad

Fennel3If you are looking for a fall salad that will wake up your palate and go well with meat, poultry, and fish, try this crisp pomegranate and fennel salad with apple. The fennel has a bite of licorice that goes so well with the sweet-tart flavours of apple and pomegranate. The dressing is made with honey, pomegranate syrup, and a touch of Dijon. 

For the salad:

Slice a small bulb of well washed fennel very thinly. Discard the hard end and cut the slices into half-moons Retain the fronds for garnish

Peel and slice a medium apple

1/3 cup pomegranate arils (seeds)

Optional: 1/3 cup pine nuts or chopped walnuts



Mix in a jar with a tight lid:

1 small, peeled, and crushed clove of garlic

1 tsp. Dijon mustard

1/3 cup pomegranate syrup from a Middle Eastern shop, a good grocer or the farmer’s market.

¼ cup honey

1/3 cup good olive oil

2 Tbsp. wine vinegar



Pour small amount over salad and mix well. This is very good on mixed greens, too.


Garnish salad with chopped green fennel fronds and a few arils.