Easy Roasted Fennel & Pomegranate Salad

Summer salads kind of make themselves, they don’t really need a lot of prep time as the veggies and dressings speak for itself. But spring and autumn salads take thought, and can actually be more interesting. Simple, bright, and delicious, it’s the perfect way to showcase the season’s best produce and is a perfect example of why eating seasonally is so exciting. I love the textural contrast, and cooked vegetables do make green salads feel instantly more robust, even main course-worthy. Our warm roasted fennel salad with pomegranate and mint is savoury, warm, crunchy, tangy and slightly sweet. With just a few minutes of effort, you’ll have made a spring salad that’s bursting with texture and flavor. It’s so simple and delicious, and I think you’re going to love it. Enjoy it for lunch, or as a light dinner accompanied with your favourite meat! 

There’s something so comforting about a warm salad filled with fresh ingredients. It just makes you feel good inside and out! When you are in a holiday/spring/autumn salad mode, this salad is perfect for you. As the name says, it centres on roasted fennel, cooked with olive oil, crushed fennel, chilli flakes, salt and pepper. The caramelised fennel then gets tossed with arugula leaves which add the most delicious peppery punch to the salad, red onions, lots of mint in a tangy Mediterranean vinaigrette. The salad is then topped with pomegranate arils, reserved fennel fronds and roasted pumpkin seeds (optional). Meaty, nutty fennel, crispy sweet pomegranate arils, and peppery arugula come together to create a salad that’s nutty, vibrant, and simply perfect for sweater weather.

What Does Roasted Fennel Taste Like?

Fennel in its raw form is slightly sweet and crunchy, with a light anise-licorice flavor. But when fennel is roasted and caramelized, it transforms into a tender, savory side dish. In fact, lot of people who don’t enjoy fennel in its raw form love it cooked, as the licorice flavours take a back seat after roasting and takes it to a whole new level adding a really unique flavour.

How to make the BEST spring salad!

Obviously this recipe starts out with fresh fennel bulbs. Remove the stalks and reserve the fronds (they’re a nice addition to the salad), then holding the bulbs upright, cut the fennel vertically into 1 cm slices or 1 cm wedges.

After you’ve sliced it up, brush the slices with some olive oil of both the sides and arrange them on a baking sheet. Sprinkle with crushed fennel, sumac, chilli flakes, salt and pepper and then roast them until they’re soft and caramelised. As given below:

The roasted fennel will be tender and golden brown, with a mid, nutty flavour. It becomes a totally different vegetable, unique and delicious. Amazing!

While the fennel is roasting, cut the pomegranate and remove the arils and keep them in cold water.

Wash and dry the arugula leaves and mint leaves. They bring some colour to salad and more importantly gives a peppery, mildly bitter, subtly sweet and cool sensation to the base salad which is a great contrast to the sweet pomegranate arils and nutty fennel.

The dressing is really easy, just add all the ingredients in a mason jar and shake until emulsified. Toss n’serve.

Helpful Tips and Tricks To Make This Easy Spring Salad:

• Fresh and gorgeous-looking fennel is a must for this recipe. Freshness and quality of produce matters a lot when making a salad or grilled side. We don’t use many spices in this dish and the flavour of the vegetable shines.
• If you want you can also halve each fennel lengthwise through the root, then cut each half into 6-8 wedges. Transfer to a baking sheet and follow the next step.

Easy Roasted Fennel and Pomegranate Salad

Serves: 4-6 Prep Time: 15 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

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Ingredients

For the Salad

• 2 large fennel bulbs
• 1 tbsp olive oil
• 1.5 tsp fennel seeds, crushed
• 1/2 tsp chilli flakes
• 1/2 tsp sumac 
• 1 small red onion, sliced (1/4 cup) 
• 1/2 cup pomegranate arils
• 75 grams arugula leaves
• 1/4 cup mint leaves, roughly chopped

For the Dressing

• 2 tbsp olive oil
• 1 tbsp pomegranate molasses
• 1/2 tsp sumac
• 1 tbsp lemon juice
• 1/2 tbsp honey/agave syrup

For Garnish

• Few fresh mint leaves, picked
• Reserved fennel fronds
• Roasted pumpkin seeds (optional)

 

method

1. Trim the stalks, fronds, and any browned edges from 2 large fennel bulbs. Reserve some fronds for garnish. Holding the fennel bulbs upright, cut them vertically into 1 cm slices or cut them in wedges (in tips & tricks). 
2. Brush both sides of each slice with olive oil and arrange on a baking sheet. Sprinkle with salt, black pepper, crushed fennel and red pepper flakes. Finely grate the zest of 1/2 medium lemon over the fennel. Put in the oven and bake for 15-20 minutes or until the fennel has softened and charred slightly. Set aside to cool slightly.
3. Put all the ingredients of the dressing in a mason jar, close and shake until emulsified to make a fruity Mediterranean vinaigrette.
4. To serve, mix the arugula leaves, red onion and mint leaves. Dress the leaves and fennel with half the dressing and arrange in a serving platter. Scatter the pomegranate arils, fennel fronds, some mint leaves and roasted pumpkin seeds(if using ). drizzle the remaining dressing. Serve immediately.

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!