Best 2 Fennel Pomegranate And Feta Salad Recipes

Indulge in a delightful culinary journey with our tantalizing fennel, pomegranate, and feta salad, a symphony of flavors that will captivate your taste buds. This vibrant salad boasts a medley of textures and colors, featuring crisp fennel, juicy pomegranate arils, creamy feta cheese, and a zesty dressing that brings all the elements together in perfect harmony.

This recipe is just one of many delectable options featured in this article. Discover the art of creating a refreshing cucumber salad with a tangy twist of lemon and dill, a simple yet satisfying dish that showcases the natural flavors of cucumber. If you're craving something more substantial, try your hand at the hearty roasted butternut squash salad, where tender squash, caramelized onions, and crumbled goat cheese create a symphony of autumnal flavors.

For a touch of Mediterranean flair, embark on a culinary adventure with the flavorful Mediterranean quinoa salad, where fluffy quinoa, fresh vegetables, and a zesty dressing come together to create a healthy and satisfying meal. And if you're looking for a salad that's both elegant and delicious, the roasted beet and goat cheese salad awaits you, a stunning composition of earthy beets, creamy goat cheese, and a balsamic glaze that adds a touch of sophistication to your dining experience.

No matter your culinary preferences, this article offers a diverse range of salad recipes that cater to every palate. From light and refreshing to hearty and filling, these salads are sure to become staples in your kitchen. So, prepare to embark on a culinary adventure and explore the delightful world of salads, where flavors dance and textures harmonize to create unforgettable dining experiences.

Let's cook with our recipes!

FENNEL, POMEGRANATE AND FETA SALAD

Fennel, Pomegranate and Feta Salad image

Salty and aniseedy with bursts of sour sweetness, this works as an effective palate cleanser. From Diana Henry's Crazy Water, Pickled Lemons: Enchanting Dishes from the Middle East, Mediterranean and North Africa.

Provided by AmandaInOz

Categories Salad Dressings

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 fennel bulbs
1/2 large cucumber
1/2 red onion, very finely sliced
1 bunch fresh coriander, roughly chopped
1 bunch fresh flat leaf parsley, roughly chopped
7 ounces feta cheese (200g)
1/2 pomegranate, seeds of
1 1/2 teaspoons white wine vinegar
2 tablespoons extra virgin olive oil
1 pinch caster sugar
salt and pepper

Steps:

Mix together the dressing ingredients in a small bowl. Add salt and pepper to taste. Set aside.
Trim the fennel bulbs, reserving the fronds. Quarter the bulbs, and cut out and discard the central core. Finely slice the fennel lengthways, and toss it and the reserved fronds into the bowl containing the dressing.
Peel the cucumber and cut in half lengthways. Scoop out the central seeds with a teaspoon and slice the remaining flesh into half-moon shapes. Add to the bowl of dressing.
Add the sliced onion to the bowl. Add the herbs and crumble the feta in the bowl.
Toss the salad and scatter the pomegranate seeds on top- don't add the seeds before tossing as they will leach out their crimson juices.

POMEGRANATE, FENNEL, AND GREEN BEAN SALAD

Pomegranate, Fennel, and Green Bean Salad image

This quick and easy salad is an ideal way to use up in-season vegetables.

Provided by Martha Stewart

Categories Salad Recipes

Number Of Ingredients 12

Ingredients

1 small fennel bulb, trimmed
Juice of 1 lemon
Coarse salt
6 ounces green beans, trimmed, cut into 2-inch pieces
2 tablespoons Dijon mustard
2 tablespoons pomegranate molasses or other unsulphured molasses
1 tablespoon honey
Freshly ground pepper
1/2 cup extra-virgin olive oil
1 bunch watercress, trimmed and rinsed
2 ounces crumbled feta or goat cheese
1/2 cup pomegranate seeds (about 1/2 pomegranate)

Steps:

Cut fennel in half through the root. Thinly slice each half crosswise; place in a small bowl. Toss with lemon juice.
Prepare an ice bath. Bring a small saucepan of water to a boil; add salt and beans. Cook until beans are bright green, about 1 minute. Drain, and plunge in ice bath to stop cooking. Drain, and pat dry.
In a small bowl, whisk together mustard, pomegranate molasses, and honey; season with salt and pepper. Gradually whisk in oil until emulsified.
Arrange watercress on a platter; mound fennel and beans on top. Sprinkle with cheese and pomegranate seeds. Drizzle with dressing; toss to combine.

Tips:

Use a variety of colors and textures in your salad to make it visually appealing. Fennel, pomegranate, and feta provide a beautiful contrast of colors and textures.
Fennel has a slightly bitter taste, so balance it out with sweet ingredients like pomegranate and orange segments.
When choosing a feta cheese, look for one that is firm and crumbly. This will help it hold its shape in the salad.
To make the salad dressing, whisk together olive oil, lemon juice, honey, and salt and pepper. You can also add a touch of dried oregano or thyme for extra flavor.
Serve the salad immediately or chill it for later. It will hold up well in the refrigerator for up to 2 days.

Conclusion:

This fennel, pomegranate, and feta salad is a delicious and refreshing side dish that is perfect for any occasion. It is packed with flavor and nutrients, and it is sure to impress your guests. So next time you are looking for a healthy and delicious salad recipe, give this one a try. You won't be disappointed!