Food & Drink Recipes

ORANGE, FENNEL & POMEGRANATE SALAD

Tue Jan 4

Here’s a stunning winter salad recipe by Fruits From Chile that is packed full of freshness and flavor.

This effortless recipe showcases seasonal ingredients that are at their prime in the colder months. Sweet, tangy oranges, crunchy fennel, and pomegranate provide a wonderful burst of color, flavor, and texture. It’s almost too pretty to eat. Almost!

Serves 2 as a main, or 4 as a side dish.

Ingredients
  • 3 cups cooked rainbow quinoa, cooled to room temperature
  • 1 large or 2 small fennel bulbs, sliced thin
  • 2 Chilean Navel oranges
  • 1/3 cup pomegranate arils
  • ¼ cup sliced almonds
  • Generous handful coarsely chopped flat-leaf parsley
  • 2 tablespoons chopped chives
  • 1/3 cup extra virgin olive oil
  • Juice and zest of 1 lemon
  • Flaky sea salt and ground black pepper to taste
Directions
  1. Arrange quinoa, fennel, and oranges on a serving platter or in a salad bowl. Scatter pomegranate arils, almonds, and herbs over the top.
  2. Whisk together olive oil, lemon juice, and zest and a generous pinch of salt flakes and freshly ground. Dress just before serving.