Ingredients
Scale
- 2 fennels (plus fronds)
- 3 oranges
- ½ cup pomegranate seeds
- ¼ cup black olives
- 2 tablespoons pine nuts (or walnuts)
- 1 tablespoon extra virgin olive oil
- 3 tablespoons orange juice
- 1 tablespoon maple syrup (optional)
- 1 teaspoon Dijon mustard (optional)
- ½ teaspoon salt
- 2 twists black pepper
Instructions
- Prepare the fennel by washing it thoroughly, trimming the stalks, and slicing the bulbs thinly.
- Peel the oranges, removing any white pith, and carve out wedges to add to the fennel.
- Include pomegranate seeds and sliced black olives in the bowl, reserving some fennel fronds for garnish.
- For the dressing, mix olive oil, orange juice, maple syrup (if using), Dijon mustard (if using), salt, and pepper in a separate bowl.
- Drizzle the dressing over the salad before tossing gently to combine.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No cooking required
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 8g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg