Best 7 Fennel Celery And Pomegranate Salad Recipes

**Fennel, Celery, and Pomegranate Salad: A Refreshing and Colorful Delight**

Indulge in a symphony of flavors with our tantalizing Fennel, Celery, and Pomegranate Salad. This vibrant dish combines the crispness of fennel and celery with the juicy sweetness of pomegranates, creating a delightful textural contrast. Dressed in a zesty lemon-tahini dressing, this salad is a refreshing and healthy treat, perfect for any occasion.

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Our collection of recipes offers a diverse range of culinary experiences, catering to various dietary preferences and taste buds. From the classic Caesar Salad with a tangy dressing to the hearty Tuscan Kale Salad bursting with nutritious ingredients, each recipe is a testament to the versatility of salads.

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Embark on a culinary journey as you discover our extensive selection of salad recipes. Whether you seek a light and refreshing lunch option like the Quinoa and Roasted Vegetable Salad or a substantial main course such as the Grilled Halloumi and Watermelon Salad, our recipes offer endless possibilities to tantalize your taste buds.

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Here are our top 7 tried and tested recipes!

FENNEL AND CELERY SALAD

Fennel and Celery Salad image

Celery meets fennel, red onion, and parsley in this crunchy, refreshing salad dressed with lemon juice and olive oil. Chill for a few hours for best results.

Provided by Danielle DePasquale

Categories Salad Vegetable Salad Recipes

Time 2h20m

Yield 4

Number Of Ingredients 7

Ingredients

3 stalks celery, thinly sliced on the diagonal
1 fennel bulb - trimmed, cored and thinly sliced
⅓ red onion, thinly sliced
1 tablespoon chopped fresh parsley
1 lemon, juiced
2 tablespoons olive oil, or more to taste
salt and ground black pepper to taste

Steps:

Combine celery, fennel, and red onion in a bowl. Mix in parsley. Add lemon juice, olive oil, salt, and pepper. Mix together and let sit for 2 hours or more for flavors to develop.

Nutrition Facts : Calories 80.6 calories, Carbohydrate 6.3 g, Fat 6.9 g, Fiber 2.5 g, Protein 0.9 g, SaturatedFat 1 g, Sodium 75.9 mg, Sugar 0.9 g

FENNEL AND CELERY SALAD WITH LEMON AND PARMESAN

Fennel and Celery Salad With Lemon and Parmesan image

This crisp, lemony salad of raw fennel and celery (you could add thinly sliced celery root to the salad as well) makes a refreshing start to a meal, garnished with radishes and slightly bitter Treviso or radicchio leaves. It could also be a light meal on its own. Don't slice the vegetables paper-thin; you want the salad to have some crunch. You may prepare the vegetables up to an hour in advance and keep refrigerated, but don't dress the salad more than 10 minutes before serving.

Provided by David Tanis

Categories dinner, easy, lunch, quick, salads and dressings, vegetables, appetizer, main course

Time 15m

Yield 6 servings

Number Of Ingredients 11

Ingredients

3 tablespoons fresh lemon juice, plus 1/2 teaspoon lemon zest (from 1 large lemon)
1 or 2 crushed garlic cloves
Kosher salt and black pepper
1/4 cup extra-virgin olive oil
2 medium fennel bulbs, trimmed and finely sliced (about 2 cups)
1 or 2 celery hearts, pale ribs and leaves, finely sliced (about 2 cups)
Radicchio or Treviso leaves, for serving (optional)
1 small piece of Parmesan (about 2 ounces), for serving
1/4 cup roughly chopped parsley
Basil leaves, for serving
Radishes, for serving (optional)

Steps:

Make the dressing: Put lemon juice, zest and garlic in a small bowl. Add a pinch of salt and pepper. Stir in olive oil. Set dressing aside for at least 10 minutes.
Prepare the salad: Place sliced fennel and celery in a salad bowl. Season lightly with salt and pepper.
Discard garlic from the dressing, and whisk dressing. Pour over vegetables, and toss well. Taste and adjust seasoning.
To serve, transfer salad to a platter, and surround with radicchio, if using. Use a vegetable peeler to shave Parmesan generously over the salad. Sprinkle with parsley and basil. Garnish with radishes, if desired.

FENNEL SALAD WITH CELERY, CUCUMBER, LEMON, AND POMEGRANATE

Fennel Salad with Celery, Cucumber, Lemon, and Pomegranate image

Categories Salad Lemon Celery Cucumber Pomegranate

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 large fennel bulb, fronds intact
2 stalks celery, cut into 1/2-inch pieces
1 cucumber, sliced into rounds
1/4 cup diced red onion
Juice of 1 lemon
4 tablespoons extra-virgin olive oil
Salt and freshly ground pepper to taste
2 tablespoons pomegranate seeds

Steps:

Cut the fennel bulb in quarters, then lengthwise into 1/2-inch-thick slices. Snip 2 tablespoons of the fronds, and set aside. Toss the fennel, 1 tablespoon of the fronds, the celery, the cucumber, and the onion together in a medium-sized salad bowl.
Squeeze the lemon over the vegetables, and drizzle on the olive oil. Season with salt and pepper to taste, and toss to coat. Serve, sprinkled with the remaining tablespoon of fennel fronds, and the pomegranate seeds.

FENNEL & CELERY SALAD

Fennel & celery salad image

This simple salad is a refreshingly crisp and crunchy addition to any meal

Provided by Ursula Ferrigno

Categories Buffet, Dinner, Lunch, Side dish, Supper

Time 15m

Number Of Ingredients 4

Ingredients

1large or 2 small fennel bulbs
6 celery stalks
3-4 tbsp fruity extra-virgin olive oil
2 tbsp lemon juice

Steps:

Very finely slice the fennel bulbs lengthways (a mandolin makes this easier). Cut the celery stalks into thin matchsticks. Scatter the fennel and celery on a large plate or platter, drizzle over the fruity extra virgin olive oil and lemon juice, then season. Scatter any fennel fronds and celery leaves over if you have them.

Nutrition Facts : Calories 57 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.07 milligram of sodium

FENNEL ORANGE SALAD

Fennel Orange Salad image

You'll need just a few ingredients to fix this fresh-tasting salad. The combination of crisp fennel and juicy oranges is delightful. To reduce last-minutes prep, make it the day before you plan to serve it. -Nina Hall of Citrus Heights, California

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 fennel bulb with fronds (about 3/4 pound)
4 medium navel oranges, peeled and sectioned
1/3 cup orange juice
4 teaspoons olive oil
1 tablespoon grated orange zest
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

Finely chop enough fennel fronds to measure 1/4 cup; set aside. Cut fennel bulb in half lengthwise; remove and discard the tough outer layer, fennel core and any green stalks. Cut widthwise into thin slices and measure 3 cups; place in a large bowl. Add orange sections., In a jar with a tight-fitting lid, combine the orange juice, oil, orange zest, salt and pepper; shake well. Pour over fennel and oranges; toss gently. Sprinkle with reserved fronds.

Nutrition Facts : Calories 143 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 193mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 6g fiber), Protein 3g protein. Diabetic Exchanges

FENNEL-AND-ENDIVE SALAD WITH POMEGRANATE SEEDS AND WALNUTS

Fennel-and-Endive Salad with Pomegranate Seeds and Walnuts image

Crisp, refreshing, and beautiful: What more can you ask of a salad?

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 10m

Number Of Ingredients 8

Ingredients

2 fennel bulbs, halved, cored, and thinly sliced, plus 1/4 cup lightly packed fennel fronds
1 pound Belgian endive (preferably red), trimmed and leaves separated
1/2 cup pomegranate seeds (from 1 pomegranate)
1/2 cup chopped toasted walnuts
1/3 cup high-quality extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

Steps:

Scatter fennel and endive on a large platter, and sprinkle with pomegranate seeds, walnuts, and fennel fronds.
Whisk together oil, lemon juice, salt, and pepper. Drizzle over salad, and serve.

BRAISED FENNEL WITH POMEGRANATE

Braised Fennel with Pomegranate image

Team pomegranate juice with garlic, orange juice, and chicken broth for a delicious braising liquid.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 30m

Number Of Ingredients 10

Ingredients

2 tablespoons extra-virgin olive oil
2 fennel bulbs (1 3/4 pounds total), trimmed and cut into 1 1/2-inch wedges, plus fronds for serving
Kosher salt and freshly ground pepper
2 cloves garlic, thinly sliced (1 tablespoon)
1/2 cup fresh orange juice
1/2 cup low-sodium chicken broth
2 tablespoons pomegranate juice
2 tablespoons finely shredded mint
2 tablespoons finely chopped toasted hazelnuts
1/4 cup pomegranate seeds

Steps:

Heat a large skillet over high; add olive oil and fennel in a single layer (work in batches, if needed). Season with salt and pepper; cook until browned, 2 minutes a side. Add garlic, orange juice, broth, and pomegranate juice. Bring to a boil; cover and simmer, turning once, until tender, 8 minutes. Uncover; cook on high until liquid is syrupy, about 3 minutes. Transfer to a plate; let cool 5 minutes. Serve, sprinkled with mint, fennel fronds, hazelnuts, and pomegranate seeds.

Tips:

For the best flavor, use fresh fennel, celery, and pomegranate seeds. If you can't find fresh fennel, you can use 1/2 teaspoon of fennel seeds instead.
To remove the seeds from a pomegranate, cut it in half and hold it over a bowl of water. Use your fingers to loosen the seeds and they will fall into the water. Skim off any remaining pith or membrane.
If you don't have pomegranate molasses, you can substitute balsamic vinegar or red wine vinegar.
To make the salad ahead of time, prepare the dressing and cut the vegetables up to 24 hours in advance. Store the dressing and vegetables separately in the refrigerator. When ready to serve, toss the vegetables with the dressing and pomegranate seeds.

Conclusion:

This fennel, celery, and pomegranate salad is a refreshing and healthy side dish that is perfect for any occasion. The combination of sweet, sour, and crunchy flavors is sure to please everyone at your table.