Pomegranate salad

Pomegranate salad

30 min
Crispy fennel, tart pomegranate, and the saltiness from white cheese is a super fresh flavour combination. If you can't find pomegranate, it can be replaced with finely diced sour apple.


  • Split the fennel in half and cut out the tough middle stem. Cut each half into very thin slices.
  • Mix oil, lemon juice, salt, and pepper in a bowl. Add the fennel and mix well.
  • Cut the pomegranate into four wedges and take out the red seeds, making sure that the thin skins are not included. Crumble the cheese.
  • Arrange the salad on a plate and sprinkle with the cheese and pomegranate.

Pomegranate salad

How do you prepare fennel for salad?
Most salads only use the bulbous part, mainly because the stalks can be too tough and fibrous to eat raw (they do, however, work great in soups, stews, or stocks). Cut the bulb in half and remove the rough middle stem and bottom, as well as any wilted outer layers. Then simply slice into thin layers and add to the salad. Keep in mind that fennel tends to capture soil between its layers, and you may need to give the slices an extra rinse before adding.
What does fennel mix well with?
With a mild liquorice or aniseed flavour, fennel is technically a vegetable (the bulbous bottom), herb (its feathery fronds), and spice (dried fennel seeds). It pairs especially well with blood oranges in a salad, fish (particularly salmon, sea bass, or halibut) and roast pork or chicken.
How do you de-seed a pomegranate quickly?
Simply cut the pomegranate in half, hold it cut-side-down over a bowl and, using a wooden spoon or similar, firmly (and we do mean firmly) whack the outer skin. The seeds will simply tumble out, sometimes with a bit of the white membrane which you can easily pick out and discard.
What goes well with pomegranate?
One of the world’s most ancient fruits, the pomegranate has a tart and sweet flavour. Originally from Persia, the fruit is found throughout the region’s cuisine including in lamb stews, various chicken dishes, and a wide variety of deserts. Flavours that pair especially well include apples, any citrus fruit, most meats and seafoods, as well as tart cheeses.


300 g
Extra virgin olive oil
2 tbsp
Squeezed lemon juice
1 tbsp
½ tsp
Black pepper to taste
White cheese
150 g

A crisp and bright addition to any meal

Add a splash of vibrant colour to any table with a salad that is equal parts beautiful and mouth-watering. Featuring ruby red drops of pomegranate arils, chunks of creamy white cheese, and a mild liquorice flavour from the fennel, this recipe is as much a feast for the eyes as it is for the palate.

A summer salad to satisfy everyone

You may have just found the perfect salad that will please even the fussiest of palates. Hitting all the right notes, from sweet and tangy to creamy and crunchy, this recipe is a refreshing addition to any hot summer day.

Pomegranate salad serving suggestions

This recipe’s bright freshness makes it the perfect companion to heavier meals like barbequed lamb, roast chicken and even pasta. It also pairs well with most seafoods, including fish, crustaceans, and molluscs. For a vegetarian option, serve on its own with fresh bread.

What to do with the leftovers

This salad is at its best when served immediately. Leftovers can be stored in an airtight container and refrigerated, but you will lose some of the fennel’s crunch and striking dots of ruby as the pomegranate arils start to stain the other ingredients.