Orange, fennel and pomegranate salad
20 min · 3 g protein · 146 cals / serving
Juicy rounds of orange and segments of pink grapefruit on shaved raw fennel, with a little red onion, mint and pomegranate seeds that pop. Sweet, sharp and crunchy, it is the bright plate a winter table needs beside roast meat, rich stews or grilled fish.
Ingredients
- 4 navel oranges, peeled with a knife and sliced into rounds (weight after peeling)
- 1 pink grapefruit, peeled with a knife and segmented
- 1 large bulb fennel, very thinly sliced, fronds kept
- 1/4 small red onion, very thinly sliced
- 2 tsp lemon juice
- 1/2 cup seeds pomegranate
- a small handful fresh mint, leaves, torn
- 2 tsp olive oil, extra virgin
- a pinch salt, flaky if you have it
- a few grinds black pepper
Steps
- Slice the top and bottom off each orange and the grapefruit, stand them on a board and cut away the peel and white pith in strips, following the curve of the fruit. Slice the oranges into rounds. Cut the grapefruit segments out from between the membranes, then squeeze what is left over a small bowl to catch the juice.
- Toss the fennel and red onion with the lemon juice and the caught citrus juice and let them sit for 5 minutes; the acid softens the onion and keeps the fennel crisp and white.
- Spread the fennel and onion on a platter and arrange the orange rounds and grapefruit segments over it. Scatter with the pomegranate seeds, mint and chopped fennel fronds, then drizzle with the olive oil and season with the salt and pepper just before serving.
Good to know
How do I get the seeds out of a pomegranate?
Cut it in half across the middle, hold one half cut side down over a bowl and tap the back firmly with a wooden spoon; the seeds fall out. Pick out any white pith. A tub of ready-picked seeds is fine too.
Can I make it ahead?
Slice the fruit and fennel up to 6 hours ahead and keep them covered separately in the fridge. Assemble and dress just before serving, so the fennel stays crisp.
Can I add cheese?
A little crumbled feta or a few shavings of ricotta salata are lovely against the sweet fruit, and olives make it closer to the Sicilian original. Blood oranges, when they are in season, turn it a deep ruby red.
Per
- Calories
- 53
- Protein
- (8%)
- 1 g
- Fat
- (18%)
- 1 g
- Carbohydrates
- (75%)
- 11 g
- of which sugar
- 8 g
- Fiber
- 2 g
- Sodium
- 52 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 585 kcal goes into the pot and 1136 g of ingredients comes out as about 1100 g of food: 53 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.