Just because it’s cold outside doesn’t mean your winter salad has to be drab or out of season!
Make this winter salad recipe with the best of the season’s produce, all topped with a tangy pomegranate vinaigrette.
Here’s how I eat vegetables when it’s cold outside: they’re either roasted with olive oil and salt, or they’re tossed together with a slightly bitter salad mix and topped with some sort of vinaigrette.
Is it boring to eat vegetables only one of two ways?
Is it creative?
Ok, no. It’s not.
But it means I get to eat in-season produce that tastes good and fresh. And it can happen even when the temp outside is hovering in the negative digits.
I love this easy winter salad recipe in part because pomegranates are just so dang tasty.
They’re like little jewels of tangy sweetness, and winter is their seasonal time to shine.
Never had pomegranate seeds before? I gave them to my ultra-picky daughter and to my surprise, she popped one in her mouth. Her eyes got wide and she quietly took the whole bowl away from me and carried it away to eat on her own. It was a winter fruit miracle!
I’ve even got a quick tutorial on how to best open a pomegranate fruit and get those sweet jewels out.
If you’re not gentle with fresh pomegranates, the juice tends to go EVERYWHERE, making your kitchen look like the final scene from Macbeth.
But those delicious seeds are trapped beneath a honeycomb of bitter white pith. How do you get them out without tweezers?
Here’s how (it’s so easy!)
On top of the pomegranates, I’ve also got this delicious salad topped with crisp, fresh fennel and sweet tangerines.
All in all, this winter salad is layered with more goodness than you could imagine. It’s the best of cold weather produce (uh, plus hothouse lettuce) tossed with tangy vinaigrette. I’m making it for our Valentine’s Day spread- but you could give it to someone you love anytime the wind’s a-blowin’ outside and you feel like tucking into something fresh and delicious.
Winter Salad with Fennel, Pomegranate, and Tangerine
Prep Time: 10 minutes
This is a great salad to make ahead of time and then toss together when you’re ready to eat. I love to sprinkle a little crumbled goat cheese on top, too! You can swap out oranges for the tangerines (or use mandarins, or grapefruit). Can’t find fennel? Broccoli stalks, sliced thin, are a good replacement and add the same slightly bitter flavor and texture. Watch this video for my “cheat sheet” at getting the sweet arils (seeds) out of a pomegranate without spraying bright red juice all over your kitchen.
- 1 small fennel bulb
- 4 cups bitter salad mix
- 2 large tangerine
- 2 tablespoon lemon juice
- ¼ cup pomegranate juice
- ½ cup pomegranate arils (seeds)
- ½ cup extra-virgin olive oil
- ¼ cup sherry vinegar
- Prepare the fennel, tangerine, and (if needed) pomegranate arils and toss to combine. Transfer to a large resealable container.
- Prepare the vinaigrette according to the instructions in Step 6
Prepped vegetables will store for up to 3 days in the fridge. Vinaigrette will store for up to 2 weeks. Do not freeze either container (it won’t thaw well!)
Prepare From Prepped:
- Combine the prepared vegetables and fruit with the salad mix.
- Serve with the vinaigrette.
Make From Fresh:
- Add the salad mix to a large bowl.
- Slice the fennel bulb half into strips, then add to the bowl with the salad.
- Using a sharp knife, cut away the rind and pith of the tangerines. Slice each into thin rounds, and add to the salad bowl.
- Add half the pomegranate seeds (1/4 cup) to the salad bowl.
- Pour the other half of the pomegranate seeds into a small container with a tight-fitting lid.
- Add the remaining vinaigrette ingredients to the small container, then cover and shake until completely combined and emulsified, about 1 minute.
- Serve the vinaigrette with the salad.
- The salad will keep, undressed, for up to two days. The vinaigrette will keep, separate and tightly sealed, for up to 1 week.