Christmas Salad with Fennel and Pomegranate

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.

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.

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.

Pink prickly pear vinaigrette in a small glass beaker.

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.

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

Christmas Salad with Fennel and Pomegranate

Simple and light with delicate flavours
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Course: Salad
Cuisine: American
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4 servings


  • 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.


Calories: 47kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 200mg | Potassium: 245mg | Fiber: 2g | Sugar: 6g | Vitamin A: 959IU | Vitamin C: 33mg | Calcium: 22mg | Iron: 1mg
Christmas Salad with Fennel and Pomegranate

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