Fall Fennel, Apple & Pomegranate Salad
This is the salad you should be making all fall. It's fresh, crisp, colorful, and full of the best fall flavors. Sweet apple and pomegranate pair with crunchy fennel and pecans, creamy Parmesan, and a bright citrus dressing made with fresh orange and lemon.
Fall Fennel, Apple & Pomegranate Salad
Ingredients
Citrus Dressing
- 1 orange, juiced
- 1 lemon, juiced
- 1/4 cup olive oil
- 1 teaspoon maple syrup (optional)
- Salt and black pepper (to taste)
Salad
- 1 head Boston lettuce
- 1/2 head radicchio
- 1 fennel bulb, plus fronds for topping
- 1 apple, small diced
- 1/3 cup pecans
- 1/2 cup pomegranate seeds
- 2 ounces Parmesan cheese
Instructions
Make the Dressing
- 1
Add the orange juice and lemon juice to a small bowl or jar.
- 2
Add a pinch of salt and black pepper. If your orange isn't very sweet, add the maple syrup.
- 3
Slowly drizzle in the olive oil while whisking continuously until the dressing is emulsified.
Prepare the Salad
- 1
Small dice the fennel and apple. Roughly chop the pecans.
- 2
Using a vegetable peeler, shave the Parmesan into long, beautiful pieces.
- 3
Arrange the Boston lettuce on a large platter and scatter the radicchio throughout.
- 4
Arrange the fennel, apple, pecans, and pomegranate seeds around the outside of the salad in a wreath shape.
- 5
Add the shaved Parmesan around the salad.
- 6
Finish with a few fennel fronds on top.
- 7
Drizzle with the citrus dressing just before serving.
Lauren's Note
- The dressing: Taste your orange before adding the maple syrup. If it's naturally sweet, you don't need it. If it's a little tart, the maple syrup balances everything perfectly.
- The cut: I love small-dicing the toppings because it makes the salad look so much prettier and gives you a little bit of everything in every bite.
- Parmesan: Don't grate the Parmesan! Use a vegetable peeler to shave it directly off the block. You get these beautiful long pieces that make the salad feel extra special.
- The wreath: For entertaining, arrange all of the toppings around the outside of the lettuce rather than tossing everything together. It makes such a pretty centerpiece, and you can toss it right before serving.
