Pomegranate, Fennel and Blood Orange Salad
  • 3tablespoons pure pomegranate juice
  • 1tablespoon fresh orange juice
  • 1teaspoon grated orange zest
  • 3tablespoons extra-virgin olive oil
  • 1/4teaspoon ground rosemary
  • Pinch of white or black pepper
  • 1 large pomegranate
  • 2 small blood oranges
  • 5cups baby spinach leaves
  • 1cup arugula leaves
  • 1cup thinly sliced fennel
  • 1/4 small red onion, thinly sliced into half moonsabout 1/2 cup
  1. To make dressing, combine pomegranate juice, orange juice, orange zest, olive oil, rosemary, and white pepper in a small jar with a tight-fitting lid. Shake to mix well. Season with sea salt and pepper, and set aside.
  2. To cut pomegranate, make five or six shallow cuts in the skin from top to base, around fruit’s perimeter. Immerse in a large bowl or sink of cold water, pull sections apart along score lines, and gently press out seeds. Discard white pith and membranes, strain seeds from water, and pat dry.
  3. Using a small, sharp knife, cut peel and pith from oranges. Cut between membranes to release segments. Set aside.
  4. In a medium bowl, combine spinach, arugula, fennel, and onion, and toss to mix. Add about one-third of the dressing and toss to coat. Add half of the blood orange segments and half of the pomegranate seeds, and gently toss.
  5. Divide salad among four plates. Top with remaining orange segments and pomegranate seeds. Serve immediately.
Recipe Notes
Nutrition Facts
Pomegranate, Fennel and Blood Orange Salad
Amount Per Serving
Calories 74 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Monounsaturated Fat 2g
Sodium 29mg 1%
Total Carbohydrates 13g 4%
Dietary Fiber 2g 8%
Protein 2g 4%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 74 cal, 3g fat (2g mono, 0g poly, 0g sat), 0mg chol, 2g protein, 13g carb, 2g fiber, 29mg sodium