Fennel and pomegranate are both in season during the holiday season so this refreshing Christmas Salad was born.

Fennel pomegranate salad on plate with red pepper slices and pomegranate arils.

I wanted a light starter for a holiday meal so the fennel, pomegranate and pepper looked quite refreshing.

I served it with Prickly Pear Vinaigrette, which made it even more special. I had made the Prickly Pear Syrup in the summer and froze it.

And be sure to reserve the fennel fronds from the top of the stalk. You can make this delicious Orange Champagne Salmon which would be perfect for New Year's!

Don't let the Prickly Pear Vinaigrette deter you - a light raspberry vinaigrette will be equally delicious. You want just a hint of fruity, not too heavy dressing.

Pink prickly pear vinaigrette in a small glass beaker.

Garlic and spices would hide the delicate fennel taste and overpower the salad I think.

Storage

For larger quantities you could toss the salad ingredients a day or so ahead of time. Just don't put the dressing on till ready to serve.

Salad left over without dressing will keep a few days in the fridge. Once dressing is on it, it is best eaten up.

Wine Pairing for Christmas Salad with Fennel and Pomegranate

If you are serving this as a course on its own you will want a light refreshing wine to go with it. One of my go-to wines for a salad course is a Muscadet Sevre et Maine (Melon de Bourgogne grape). It is light and crisp, a bit fruity; less savoury than a Sauvignon Blanc.

A Pinot Grigio would work here as well. If you are a fan of Gewurztraminer, the fruity, off-dry profile would work well with this course as well.

A fruity dry or off dry Rose would work.

On the red spectrum go as light as possible with a Pinot Noir or Beaujolais.

Christmas Salad with Fennel and Pomegranate

Simple and light with delicate flavours. With only 4 simple salad ingredients and a fruity dressing, it couldn't be easier. And we want easy at Christmas! Prickly Pear dressing is exotic but you can use a store bought raspberry dressing too.

Author: Carolyn Hetke

5 from 1 vote

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Course: Salad

Cuisine: American

Prep Time: 20

Total Time: 20

Servings: servings

Ingredients

▢ 4 cups mixed baby greens
▢ ½ small fennel bulb trimmed of stalk and base
▢ ½ sweet red pepper seeded
▢ ¼ cup pomegranate seeds
▢ ⅓ cup Prickly Pear Vinaigrette or fruity dressing of your choice such as Raspberry

Instructions

Divide greens evenly over four salad plates.
Sliver red pepper in to strips, shave the fennel bulb in to thin slices. Divide evenly over the greens.
Sprinkle each salad with pomegranate seeds.
Drizzle with salad dressing and serve.

Notes

You can buy pomegranate seeds frozen and they work well in this salad. Fresh pomegranate seeds are usually readily available at Christmas time.

Prickly Pear Vinaigrette is delicious but exotic so you can substitute a store-bought raspberry dressing.

Nutrition

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