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Winter Salad with Fennel and Pomegranate

4.93 from 14 votes

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A pretty winter salad with fresh shaved fennel, pomegranate seeds and celery root with a creamy lemon dressing.

Winter Salad with Fennel and Pomegranate

Here’s a winter salad that will take you through the cold days of the year, with freshness, crunch and natural sweetness.

The recipe makes the most of produce you’re likely to find at the market during the cold months, like radicchio, romaine lettuce, fennel bulb and celery root.

It’s a colorful bowl that feels uplifting — just what you need to help round the corner until springtime brings more green things.

Winter Salad with Fennel and Pomegranate

The dressing for this winter salad is creamy and lemony, flavor-boosted with a little anchovy (making good use for that jar you might have sitting in the pantry!).

It will remind you of a lighter caesar salad dressing, and it’s a great match for the more assertive flavors of the radicchio and celery root.

Not a fan of anchovy or want to keep this vegetarian? Just omit the anchovy and add a pinch or two more salt.

When I first made this salad I was craving something fresh and crunchy, but it was snowing and I didn’t want to venture out for provisions.

After digging into the produce drawer of the refrigerator, I found the ingredients for a hearty salad.

I felt a little like Captain Cook scrounging around in the galley for a wedge of lime to suck on 😉

At the very back of the drawer was the most stalwart survivor — a gnarly celery root.

This vegetable had been keeping to itself in the darkness of the produce bin for at least a month, but it was none the worse for wear after peeling and prepping.

Winter Salad with Fennel and Pomegranate

How to prepare celery root for a salad:

  • Use a large sharp knife to slice off the top and root end.
  • Stand the celery root with one cut side down and remove the outer skin with the knife by slicing all around perpendicular to the cutting board.
  • Squeeze a little lemon juice over the celery root to keep it from going brown, then slice it very thinly. Stack the slices and slice to make matchsticks.

HOW TO SEED A POMEGRANATE

  • Slice the pomegranate in half through the equator.
  • Turn each half cut side-down over a bowl and smack it sharply with the back of wooden spoon – most of the seeds will fall out into the bowl.

More winter recipes:

Winter Salad with Fennel and Pomegranate

Winter Salad with Fennel and Pomegranate

Karen Tedesco
A pretty, colorful salad to make with seasonal winter produce like fennel bulb, celery root, winter greens and pomegranate. Top it off with a simple creamy lemon dressing. So refreshing and nourishing!
Print Pin
4.93 from 14 votes
Prep Time 25 mins
Total Time 25 mins
Course Salad
Cuisine Italian
Servings 6 servings

Ingredients

For the Salad
  • 1 bunch heart of romaine leaves, washed, dried and torn into bite-sized pieces
  • 2 cups (80 g) mixed baby greens or spinach
  • 1 small head radicchio, sliced into ribbons
  • 1 small celery root, about 1 pound, peeled and cut into matchsticks*
  • 1/2 red onion, thinly sliced
  • 1 fennel bulb, stems trimmed and feathery fronds reserved for garnish
  • 1/2 cup (82 g) fresh pomegranate seeds
Lemon anchovy dressing:
  • Grated zest and juice from 1 lemon
  • 1 teaspoon white wine or rice vinegar
  • ½ teaspoon fine sea salt plus more to taste
  • 1 fat garlic clove, grated on a microplane or finely chopped
  • 1 anchovy fillet, rinsed and finely chopped
  • ¼ cup (60 g) crème fraiche
  • ¼ cup (60 ml) extra virgin olive oil

Instructions 

  • To make the dressing, put the lemon zest, juice, vinegar, salt, garlic and anchovy in a blender or mini food processor, or mix together in a small bowl.
  • Add crème fraiche and olive oil and  blend/process until smooth and creamy or whisk by hand. Taste for seasoning and add more salt if needed.
  • Put the romaine, baby greens, radicchio, celery root and red onion in a large salad bowl.
  • Peel the base of the fennel bulb with a vegetable peeler to remove the tougher outer layer. Slice the fennel very thinly using a sharp knife or shave on a mandoline. Add to the salad bowl.
  • Pour half the dressing over the salad and toss gently.
  • Transfer the salad to a serving plate and arrange the reserved radicchio leaves around the salad. Drizzle with additional dressing and sprinkle with pomegranate seeds. Garnish with fennel fronds.

Notes

  • To prep celery root, use a large sharp knife to slice off the top and root end; stand the celery root with one cut side down and remove the outer skin with the knife by slicing all around perpendicular to the cutting board. Squeeze a little lemon juice over the celery root to keep it from going brown, then slice it very thinly. Stack the slices and slice to make matchsticks.
  • Try this method for seeding a pomegranate: Slice in half through the equator, then turn each half cut side-down over a bowl; smack it sharply with the back of wooden spoon - the seeds will fall right out into the bowl.

Nutrition

Serving: 1g | Calories: 157kcal | Carbohydrates: 17g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 332mg | Potassium: 599mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1396IU | Vitamin C: 18mg | Calcium: 78mg | Iron: 1mg
Did you make this recipe? Mention @Familystylefood or tag #familystylefood on Instagram!!

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Winter Salad with Fennel and Pomegranate

Hey, I’m Karen

Creator of Familystyle Food

I’m a food obsessed super-taster and professionally trained cook ALL about making cooking fun and doable, with easy to follow tested recipes and incredibly tasty food! Read more about me here.

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15 Comments

  1. 5 stars
    this salad looks gorgeous! Definitely need to give it a try soon! Where are your backdrop boards from because this one is stunning!! Keep up the amazing recipes!!

    1. Thanks so much Kasey! The board in this photo was made by Erickson. Cheers!

    2. Christmas dinner for 26…Was a huge hit!!! Not only is this salad so beautiful the flavors together are amazing…it is a salad that feels good when your eating it! I did not include the anchovies, substituted the garlic w/shallots and added just a dollop of Greek yogurt to the dressing. a beautiful elegant, sophisticated salad! Thank you! (FYI I thru the recipe away after my daughter and i made it…a bit time consuming, but after seeing the beauty of it and the taste of it..i dug it back out of the trash to be sure i printed out the right one! Definitely a keeper and a remake!

      1. Also did not add the red onion!

  2. Carl Lauro says:

    5 stars
    This salad was served with Christmas dinner. The bitterness of the radicchio and celeriac and sweetness of the finocchio along with the creamy dressing and crunch of the pomegranates…well…one guest devoured it all once. Funny thing…I forgot to add evoo to my dressing.

    Good thing I “over shop” for ingredients. I made it again, the day after Christmas, and we didn’t leave anything in the bowl!

    Thanks, Karen and Happy Holidays!

    1. Yes – always a good idea to overshop! So happy you made this and everyone enjoyed (even without the EVOO!) Happy holidays to you xo

  3. 5 stars
    Made this to bring to a friend’s for dinner. Huge hit! That dressing is such a nice change. Had to improvise since pomegranates are out of season; used dried cherries for the tartness and sunflower seeds for the crunch. Definite keeper!

  4. 5 stars
    I love these wintery salads! This dressing will be a nice change from what i usually put on mine!

  5. 5 stars
    that celery root is staring into my soul

  6. The salad is stunning. We’ve been getting such great greenhouse grown lettuces at the farmers market. I look forward to trying the recipe!

    1. El-How lucky you are to have a winter farmer’s market! It tempers this beast of a winter to have stuff grown in a greenhouse. I could venture into Union Square to the market but haven’t been up to the trek…early spring for sure.

  7. That sounds like a wonderful winter salad and I happen to have a head of radicchio and a lonely celery root waiting to be put to good use in the fridge right now!

    1. Those celery roots do get lonely, poor things. Hope you make the best of yours.