Apple and Fennel Salad with Pomegranate Seeds Recipe

A delightfully crunchy salad made from thin slices of crispy fennel, apple, pomegranate seeds and fresh dill tossed with a simple apple cider vinegar vinaigrette. This flavorful colorful salad is a wonderful addition to a festive holiday dinner table. It makes a crisp, light and refreshing side dish, perfect alongside most any roast meat, poultry or fish.

This salad is packed with fiber from the apples while the pomegranate seeds provide antioxidants, which have anti-inflammatory properties, making it as nutritious as it is delicious.

How Many Calories and WW Points in this Apple and Fennel Salad with Pomegranate Seeds?

According to my calculations, each serving has 150 calories.

To see your WW Points for this recipe and track it in the WW app or site, Click here!

The original recipe called for ½ cup olive oil. I reduced this to ¼ cup to make this salad more Weight Watchers friendly. I also reduced the sugar to 1 tablespoon.

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 & Pomegranate Salad

Step 1: Gather and prep your ingredients:

• 2 fennel bulbs, sliced into thin half or quarter moons
• 4 Pink Lady apples, sliced into thin half or quarter moons
• 1 lemon for squeezing
• 1 pomegranate, seeded
• 1 bunch fresh dill
• ¼ cup olive oil
• 3 tablespoons apple cider vinegar
• 1 tablespoon sugar
• 1 teaspoon salt

Step 2: 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 4: In a small bowl (affiliate link), whisk together the olive oil, vinegar, sugar and salt until well blended.

Step 5: Pour the dressing over the salad and toss well to combine.

Recipe Notes, Substitutions and Variations

• 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 (affiliate link) for this task. See the video below for more guidance on coring and slicing fennel.
• 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.
•  

Fennel 101 Video: How To Buy, Store, Prepare and Work with Fennel

What to Serve with this Apple, Fennel and Pomegranate Salad?

A great addition to a festive dinner party or holiday meal, this salad would pair well with roast beef, roast pork, roast chicken, turkey or salmon.

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5 from 2 votes

Apple, Fennel & Pomegranate Salad Recipe

A delightfully crunchy salad made from thin slices of crispy fennel, apple, pomegranate seeds and fresh dill tossed with a simple apple cider vinegar vinaigrette. This flavorful colorful salad is a wonderful addition to a festive holiday dinner table. It makes a crisp, light and refreshing side dish.

Prep Time30 minutes mins

Cook Time0 minutes mins

Total Time30 minutes mins

Servings (adjustable): 8

Calories: 150

Author: Martha McKinnon | Simple Nourished Living

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:

• ▢ ¼ 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, 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.

Equipment

Mandoline

Chef Knife

Whisk

Recipe Notes

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.

Serving size: ¾ cup

Click here to see your WW Points for this recipe and track it in the WW app or site.

4 *PointsPlus (Old plan)

Nutrition Facts

Apple, Fennel & Pomegranate Salad Recipe

Amount Per Serving (0.75 cup)

Calories 150 Calories from Fat 59

% Daily Value*

Fat 6.6g10%

Carbohydrates 24.6g8%

Fiber 4.7g19%

Protein 1.2g2%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Salad

Cuisine: Middle Eastern

Keyword: crunchy apple fennel salad, harvest apple pomegranate salad, sweet tart apple salad

Did you make this recipe?Mention @simplenourishedliving on Instagram and tag #simplenourishedliving - we love to see your creations!

Source: Palestine on a Plate: Memories from My Mother's Kitchen (affiliate link) by Joudie Kalla

*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.

If you like this crispy, crunchy apple salad, you might also like:

• Healthy Kale Salad with Apples & Dates
• Mixed Green Salad with Goat Cheese and Dates
• Skinny Waldorf Salad

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