Winter salad with fennel, orange, and pomegranate - photo 1
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Winter salad with fennel, orange, and pomegranate

Salads Vegetarian Dishes 20 min Easy 16 wyświetleń ~24.67 PLN - (0)
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Description

A light, quick, and impressive seasonal salad combining fresh fennel, juicy oranges, ruby pomegranate seeds, and crunchy, lightly toasted walnuts. It is complemented by a simple dressing made with lemon olive oil and Dijon, along with finely grated or shaved Parmigiano Reggiano — a contrast of flavors: anise-flavored fennel, tangy orange, sweetness of pomegranate, and a buttery note from the cheese create a balanced composition. It looks very decorative thanks to the contrast of the white fennel, orange, and red pomegranate, making it great as a quick appetizer, light lunch, or colorful addition to a winter table.

Ingredients (13)

Servings:
4
  • Fennel 1.5 szt.
  • Orange (preferably blood orange) 2 szt.
  • Szpinak baby 100 g
  • Pomegranate (seeds) 150 g
  • Walnuts (shelled) 60 g
  • Parmigiano reggiano (flakes/cheese rinds) 60 g
  • Extra virgin olive oil 0.2 łyżek
  • Dijon mustard 10 g
  • Freshly squeezed lemon juice 30 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper (freshly ground) 1 szczypta
  • ✨ Opcjonalne
  • Honey 15 ml
  • Fresh mint (optional, for decoration) 10 g
💰 Szacowany koszt dania: ~24.67 PLN (6.17 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Baking nuts

1

Preheat the oven to 180°C (without fan 180°C, with fan 160°C). Spread the walnuts in a single layer on a baking sheet lined with parchment paper. Place in the preheated oven and toast for 8–10 minutes, stirring once halfway through, until the nuts are fragrant and lightly browned. Remove and set aside to cool.

Ingredients: Walnuts (shelled)
Use a rimmed baking sheet and parchment paper. Be careful, the nuts can burn quickly — check after 6 minutes and stir to ensure they brown evenly. Alternative: toast in a dry pan for 4–5 minutes over medium heat.

Dressing

2

Prepare the dressing: in a small bowl or jar, combine olive oil (30 g), lemon juice (30 ml), Dijon mustard (10 g), salt (1 pinch), and pepper (0.5 pinch). If you prefer a milder flavor, add honey (15 g). Whisk vigorously or close the jar and shake for 20–30 seconds until the ingredients are combined and the dressing thickens slightly.

Ingredients: Extra virgin olive oil, Freshly squeezed lemon juice, Dijon mustard, Honey, Salt, Black pepper (freshly ground)
Use a small bowl and a whisk or a jar with a lid. Mustard helps emulsify the oil with the juice — if the dressing separates, season and mix vigorously again. A common mistake: adding salt at the end can make the dressing taste flat — try it after mixing and add more salt if needed.

Preparation of vegetables and fruits

3

Prepare the fennel: trim the green stalks (they can be saved for decoration), cut the bulb in half lengthwise, remove the tough ends and any outer fibrous layers. Lay the halves flat and slice very thinly into rounds (2–3 mm) using a mandoline or a sharp knife. Transfer the slices to a large bowl.

Ingredients: Fennel
Use a sharp knife or a mandoline (with a finger guard). If you don't have a mandoline, slice slowly and evenly – thin slices provide a delicate crunch. Check the freshness of the fennel – it should be firm and juicy.
4

Segmenting an orange: thinly slice off the top and bottom of the fruit, place it on one of the flat ends, and use a knife to cut the skin off the sides, removing the white part (albedo). Holding the fruit over a bowl, cut out the segments between the membranes, gently slicing on both sides of the membrane with a sharp knife to release clean pieces of flesh. Collect the juice in the bowl — it will be useful for the dressing.

Ingredients: Orange (preferably blood orange)
Use a sharp peeling knife to peel and cut out segments. If you've never done this before, practice on one fruit first. Save the juice for the dressing or to season the salad.
5

Wash the spinach leaves and dry them in a salad spinner or gently pat them dry with paper towels. Wet leaves will dilute the dressing, so thorough drying is important. Transfer the dry leaves to a large bowl where you will mix the salad.

Ingredients: Szpinak baby
Use a salad spinner if you have one — it makes things much easier. If the leaf fibers are damaged, remove them to keep the salad looking nice.
6

Extract the pomegranate seeds: cut it in half or press the skin and hit it with a spoon to release the seeds into a bowl. Remove the white membranes (bitterness). Inspect the seeds and remove any pieces of skin or white membrane.

Ingredients: Pomegranate (seeds)
The cleanest method: cut the pomegranate in half and hit the bottom with a wooden spoon so that the seeds fall into a bowl. Do this over a bowl of water — the seeds will sink, and the floating white pith can be more easily separated.

Assembly

7

In a large bowl, combine the spinach leaves, thinly sliced fennel, orange segments (along with any juice that has collected), and most of the pomegranate seeds (leave a handful for garnish). Add 2/3 of the prepared dressing and gently mix using two large spoons or tongs — mix thoroughly but gently to avoid crushing the fruit. Taste and if needed, add the remaining dressing, salt (1 pinch), and freshly ground pepper.

Ingredients: Szpinak baby, Fennel, Orange (preferably blood orange), Pomegranate (seeds)
Use a large, wide bowl (preferably 24–26 cm in diameter) or arrange directly on a platter. Start with a smaller amount of dressing — it's easier to add than to subtract. A common mistake: soaking the lettuce — add the dressing gradually.

Finishing and serving

8

Transfer the salad to a plate or serving platter. Sprinkle with toasted walnuts and shavings/flakes of Parmigiano Reggiano (60 g). Add the remaining pomegranate seeds for color and freshly ground pepper. If using mint, scatter a few leaves on top. For effect, you can also add a delicate finish with 1 teaspoon of olive oil.

Ingredients: Walnuts (shelled), Parmigiano reggiano (flakes/cheese rinds), Pomegranate (seeds), Fresh mint (optional, for decoration), Extra virgin olive oil
Use a vegetable peeler to slice the cheese into thin flakes. Serve immediately — the salad tastes best fresh.

Final tips

9

Serve the salad immediately after mixing so that the leaves remain fresh and crunchy. If you prepare the components in advance, store the nuts in an airtight container, the pomegranate seeds and oranges in separate bowls in the fridge, and the dressing in a jar — combine the ingredients just before serving.

Ingredients: Extra virgin olive oil, Honey, Parmigiano reggiano (flakes/cheese rinds)
If you need to prepare the salad in advance, do not add the cheese and nuts until the very end — this will keep them crunchy. Store the dressing in the refrigerator for up to 48 hours.

Fun Fact

💡

Fennel has been valued since ancient times in Mediterranean cuisine and is considered a plant that provides strength. The combination of fennel with citrus is a classic Mediterranean flavor motif — the acidity of the citrus breaks the anise note of the fennel, creating a fresh contrast.

Best for

szybki lunch kolacja ze znajomymi okolorowanie zimowego stołu przystawka na przyjęcie

Tips

🍽️ Serving

Serve on a large, flat platter to showcase the colors. Layer it: first spinach, then fennel and orange segments, sprinkle with pomegranate and nuts, and finally add cheese flakes. It pairs well with sourdough bread or a light white wine (Sauvignon Blanc).

🥡 Storage

Store uncombined components separately: dressing in a sealed jar in the fridge for up to 48 hours; sliced fennel and oranges in an airtight container for up to 24 hours; nuts should be stored separately in a dry container. Once combined, serve within 2 hours — leaves and fruits lose their crunch.

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