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Delicious Fennel Salad

A festive and colourful salad that will brighten up any dull winter day. A delicious mix of crunchy pomegranate seeds and walnuts with grapefruit and fennel slices.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Main Course, Salad, Side Dish


  • 1 pomegranate, - seeds only
  • 2 fennel bulbs, - ┬áthinly sliced
  • 1 grapefruit, - peeled and sliced horizontally into rings
  • 1/4 cup (30g walnuts) pieces
  • a handful of salad cress
  • 4 tablespoons extra virgin olive oil
  • Juice of 1 lemon
  • A pinch of salt


  • Slice the fennels in half length-ways, then cut out the core at the base of the fennel and cut each of the two fennel halves into very thin slices (I recommend using a mandolin).
  • Peel and slice the grapefruit horizontally into rings.
  • With a knife, chop the walnuts into small pieces.
  • In a bowl, combine the fennel, grapefruit slices and pomegranate seeds.
  • Wisk together the extra virgin olive oil, the lemon juice and a pinch of salt and drizzle over the salad.
  • Scatter over the salad cress and chopped walnuts and serve immediately.