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Vibrant citrus fennel salad with pomegranate gems served in a large acacia wood bowl, showcasing fresh, colorful ingredients and a homemade vinaigrette

Citrus Fennel Salad with Pomegranate & Pom-Citrus Vinaigrette

This Citrus Fennel Salad with Pomegranate and Pom-Citrus Vinaigrette is a vibrant mix of superfoods, crisp fennel, and juicy citrus—light, refreshing, and delicious!
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Prep Time 25 minutes
Course Main Course, Salad, Side Dish

Ingredients
  

Salad

  • 1 Large Romaine Heart Chopped
  • 5 oz Bag of Spring Mix Lettuce
  • 1 Fennel Bulb Thinly Sliced
  • ¼ cup White Quinoa cooked and drained
  • 1 Pomegranate Segmented and Seeded
  • 3 Oranges peeled and segmented
  • 6 oz Goat Cheese crumbled

Pom-Citrus Vinaigrette

  • ¾ cup Pomegranate Juice
  • splash Orange Juice
  • ½ cup Vegetable Oil
  • 1 tablespoon Honey
  • 1 tablespoon Dijon Mustard
  • 1 clove Garlic, minced
  • Salt
  • Black Pepper

Instructions
 

Salad

  • Bring a pot of water to a boil to cook the Quinoa according to package instructions.
  • Prepare your dressing while the quinoa is cooking. See Below.
  • Once the Quinoa has finished cooking, strain it and allow it to cool.
  • Mix the chopped romaine and spring mix together on a large platter or in a salad bowl.
  • Add your toppings; thinly sliced Fennel, Oranges, Pomegranate Seeds, Goat Cheese, and Quinoa on top.
  • Drizzle each serving of salad with the Pom-Citrus Vinaigrette.

Pom-Citrus Vinaigrette

  • Add your Pomegranate juice, Orange juice, Dijon Mustard, Garlic, and Honey together. Mix Well.
  • Slowly add your vegetable oil while mixing to emulsify. Add salt and pepper to desired taste.
Keyword Brunch, Cheese, Citrus, Fall, Fall Salad, Fennel, gluten free, Goat Cheese, Healthy, Lettuce, Mixed Greens, Nutritious, Orange, Plant-Based, Pomegranate, Protein, quinoa, Refreshing, Salad, Vegan, Vegetables, vegetarian, Vinaigrette, Weeknight Meals, Winter, Winter Salad
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