Fennel and pomegranate are both in season during the holiday season so this refreshing Christmas Salad was born.
I wanted a light starter for a holiday meal so the fennel, pomegranate and pepper looked quite refreshing.
Don’t be alarmed if you didn’t get around to making Prickly Pear Syryp last summer (LOL!). A light raspberry vinaigrette will be equally delicious. You want just a hint of fruity, not too heavy dressing.
Garlic and spices would hide the delicate fennel taste and overpower the salad I think.
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
- 4 cups mixed baby greens
- 1/2 small fennel bulb trimmed of stalk and base
- 1/2 sweet red pepper seeded
- 1/4 cup pomegranate seeds
- 1/3 cup Prickly Pear Vinaigrette or fruity dressing of your choice such as Raspberry
- 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.