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This fresh and crunchy Apple and Fennel Salad with Pomegranate from Palestine on a Plate by Joudie Kalla has quickly become one of my favorite light and healthy side dishes. Thinly sliced fennel, crisp apples, juicy pomegranate seeds, and fresh dill come together with a simple apple cider vinaigrette for a salad that is bright, flavorful, and naturally light.
I love serving this healthy fennel apple salad during the fall and winter months because it pairs well with so many meals and adds a burst of color and freshness to the table. It is a wonderful side dish for roast chicken, turkey, salmon, or pork, and it always feels special enough for holiday gatherings. The sweet-tart apples, crunchy fennel, and pops of pomegranate make every bite vibrant and satisfying.
Table of Contents
- Why I Love This Apple and Fennel Salad
- Ingredients and Substitutions
- WW Points and Calories?
- How to Make Fresh Fennel, Apple and Pomegranate Seeds Salad, Step-by-Step
- Recipe Notes and Variations
- What to Serve with This Apple & Fennel Salad
- Apple, Fennel and Pomegranate Salad Recipe
- FAQS
- More Light and Fresh Salads for WeightWatchers:
Why I Love This Apple and Fennel Salad
- Bright, fresh flavors. Crisp fennel, apples, and pomegranate seeds create a refreshing mix of tastes and textures.
- Naturally light and WW friendly. I reduced the oil and sugar to make it easier to fit into a healthy eating plan.
- Stunning presentation. The colors make this salad perfect for festive dinners and holiday tables.
- Pairs with almost anything. It works beautifully with roast chicken, turkey, beef, salmon, or pork.
- Holds up well. The fennel and apples stay crisp longer than many leafy salads.
- Easy to customize. Add nuts, cheese, herbs, or greens depending on what you have on hand.
Ingredients and Substitutions
- Fennel bulbs – Slice very thinly for the best texture. A mandoline (affiliate link) works well.
- Apples – Pink Lady, Honeycrisp, or Granny Smith all work beautifully.
- Lemon – Prevents browning and brightens the flavors.
- Pomegranate seeds – Use fresh arils or pre-packaged seeds for convenience.
- Fresh dill – Adds a fresh herbal note. If you are not a dill fan, parsley is a good substitute.
- Olive oil – Reduced slightly from the original recipe to lighten the Points.
- Apple cider vinegar – Sherry vinegar, white balsamic, or rice wine vinegar also work.
- Sugar – I used sugar but honey or maple syrup would also work. Substitute a non-calorie sweetener to lower the WW Points further.
- Salt – Balances the sweetness and acidity. I most often opt for Diamond Crystal kosher salt but any salt will work from table to sea.
WW Points and Calories?
According to my calculations, each serving has:
- Calories: 150
- WW Points: 3 To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.) - Old Points: 4 PointsPlus
- Changes Made to Lighten Recipe: The original recipe called for 1/2 cup olive oil. I reduced this to 1/4 cup to make this salad more Weight Watchers friendly. I also reduced the sugar to 1 tablespoon.
- Lower Points Further: Substituting your favorite non-calorie sweetener for the sugar would be another way to lower the sugar and Weight Watchers Points even further.
How to Make Fresh Fennel, Apple and Pomegranate Seeds Salad, Step-by-Step
Step 1: Gather and prepare your ingredients
Step 2: Mix Salad
Combine fennel and apple slices in a large bowl. Squeeze the lemon juice over the fennel-apple mixture and toss well to prevent the apple and fennel salad mixture from turning brown. Stir in the pomegranate seeds and dill.
Step 3: Make Dressing
In a small bowl (affiliate link), whisk together the olive oil, vinegar, sugar and salt until well blended.
Step 4: Combine Salad & Dressing
Pour the dressing over the salad and toss well to combine.
Recipe Notes and Variations
- Slice fennel as thinly as possible for the best crunch. (See video below for assistance.)
- Many grocery stores sell ready-to-use pomegranate arils.
- Dill can be swapped for parsley or omitted entirely.
- Experiment with different vinegars for slightly different flavor profiles.
- Optional add-ins that work well:
What to Serve with This Apple & Fennel Salad
This refreshing salad pairs well with:
- Roast chicken
- Turkey, such as this slow cooker turkey breast
- Salmon
- Pork tenderloin, like this miso-glazed pork tenderloin
- Beef tenderloin or roast beef
It makes a lovely addition to any festive dinner or holiday meal.
If you’ve made this Apple, Fennel and Pomegranate Salad Recipe, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Apple, Fennel and Pomegranate Salad Recipe
Equipment
Ingredients
- 2 fennel bulbs, sliced into half or quarter moons
- 4 Cripps Pink (Pink Lady) apples, sliced into half or quarter moons
- 1 lemon, for squeezing
- 1 pomegranate, seeded
- 1 bunch fresh dill, tough stems removed and roughly chopped
For the dressing:
- 1/4 cup olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoons sugar
- 1 teaspoon sea salt
Instructions
- Place the fennel and apple slices in a large bowl and squeeze in the lemon juice. With a wooden spoon (affiliate link), mix thoroughly to prevent the apple and fennel from browning.
- Stir in the pomegranate seeds and dill.
- In a small mixing bowl, whisk together the dressing ingredients until mixed.
- Pour dressing over the salad and toss so that it is well combined.
- Store leftovers in refrigerator in an airtight container.
Notes
(Must be logged into WW on a smartphone or tablet.) 4 PointsPlus (Old plan) I used Pink Lady apples, a personal favorite, in this beautiful salad. Any crisp sweet tart apples such as honey crisp, granny smith apple or would work well. For best results make sure your raw fennel slices are as thin as possible. While I feel comfortable working with a sharp knife, you might be happier using a mandoline for this task. Many grocery stores sell containers of pomegranate arils if you prefer to not have to remove them from the pomegranate yourself. The recipe calls for apple cider vinegar but feel free to substitute your favorite vinegar. Wine vinegar, rice wine vinegar, sherry vinegar or white balsamic would all work well. I think the chopped fresh dill makes a great addition but if you don’t like dill, feel free to omit it or substitute chopped fresh parsley. Substituting your favorite non-calorie sweetener for the sugar would be another way to lower the sugar and Weight Watchers points. Other tasty additions worth considering include a bit of creamy goat cheese or feta cheese, toasted chopped walnuts or almonds, a handful of watercress or peppery arugula leaves, fresh mandarin orange or tangerine slices and/or sweetened dried cranberries.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Palestine on a Plate: Memories from My Mother’s Kitchen (affiliate link) by Joudie Kalla
FAQS
How to Slice fennel?
Fennel 101 Video: How To Buy, Store, Prepare and Work with Fennel
More Light and Fresh Salads for WeightWatchers:
If you enjoy this crisp apple and fennel salad, here are a few more WW friendly salads with bright, fresh flavors:
- Shaved Fennel Salad with Apple, Cucumber and Radish – A refreshing mix of shaved vegetables tossed in a light vinaigrette. Crisp, bright, and perfect for warm-weather meals.
- Healthy Kale Salad with Apples and Dates – A hearty chopped salad with sweet apples, tender massaged kale, and chewy dates. Nourishing and great for meal prep.
- Mixed Green Salad with Goat Cheese and Dates – Sweet dates and creamy goat cheese make this simple green salad feel restaurant-worthy.
- Waldorf Salad Made Lighter – A lightened-up version of the classic apple and walnut salad with a creamy dressing.
