Winter Citrus Salad with Pomegranate and Fennel is pretty and festive, and full of antioxidants!
I love December so much; the chilly days and first snowfalls (depending on where you live, that is), comfort food dinners, and anticipation of the upcoming holidays. But one thing I really start to miss this time of year is sunlight; with sunset at 4:50PM here on the Winter Solstice, you can understand why, right? So I get my sunshine fix in other ways; namely, citrus!
For this salad, you can use any type of orange that you’d enjoy eating out of hand; I went with California navel oranges because they’re widely available here and they’ve always been a favorite of mine. Pomegranate adds a splash of color and sweet-tart flavor, and fennel rounds out this simple salad nicely with a slightly sweet, licorice-like flavor and crunchy texture. All in all, this salad packs a nice dose of antioxidants, making it a great way to boost your immune system at a time when the weather is turning cold and our immune systems need a little extra help.
Full of bright colors, this salad is festive too! It’s an easy dish to serve as a first course for a holiday meal, and I think it’s also lovely as dessert. If you want to take this to the next level, you could drizzle on a few drops of a fruit-infused olive oil (like blood orange or lime-infused olive oil) or a nut oil (such as hazelnut or walnut oil).
Other than out-of-hand, what’s your favorite way to eat citrus?
- 4 sweet seedless oranges (I used California navel oranges), peeled and then sliced horizontally into rounds
- 1 bulb of fennel, outer layers removed if damaged and thinly sliced, with a few of the pretty green fronds reserved for garnish
- ½ cup pomegranate arils
- 2 tablespoons chopped walnuts
- Arrange all ingredients on 4 individual salad plates.
- Serve immediately.