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Fennel, Citrus & Pomegranate Salad

Servings: 6


  • 2 large red grapefruit
  • 2 Navel or Cara Cara oranges
  • 1 large fennel bulb about 4 cups, halved, cored, thinly sliced
  • 1 cup carrot peeled, thinly sliced
  • 1 1/2 cups fresh pomegranate seeds
  • 4 cups fresh baby spinach
  • 1/2 cup fennel fronds
  • 1/4 cup juice reserved from grapefruit and oranges
  • Dash kosher or sea salt
  • Dash black pepper
  • 1/2 cup olive oil


  • Thinly slice grapefruit and oranges into circles, then peel or cut off skin. Slice circles in half.
  • In a medium sized mixing bowl combine citrus juice, salt, black pepper and olive oil. Whisk until incorporated.
    Toss fennel, carrots and spinach together with vinaigrette.
  • Lay citrus slices around perimeter of salad bowl or salad plates.
  • Top with spinach, fennel, carrots, pomegranate seeds, and fennel fronds.
    Drizzle remaining vinaigrette.