Fruity Fennel Salad

I’ll admit that before trying this recipe I didn’t even know what fennel bulb was–what a revelation! This white bulb packs amazing flavor, reminiscent to black licorice (in a good way).

Pomegranate seeds add beautiful color while the orange pieces contribute a hint of tangy citrus and pecan pieces round it out with a satisfying, buttery crunch.

This recipe was inspired by a recipe in Colleen Patrick-Goudreau’s The Vegan Table.

Here’s what you need:

• 1 Fennel bulb, sliced (it’s that white bulb-looking thing with the green stalks in the produce section)
• 1/2 red onion, sliced
• 1 orange peeled, cut into bite-sized chunks
• 1/3 cup pecan pieces, toasted
• 1/2 cup pomegranate seeds
• 2 garlic cloves, minced
• 1/4 cup fresh squeezed orange juice
• 1/4 cup rice vinegar
• 1 teaspoon agave nectar
• handful of mint leaves, chopped

1. In a medium bowl combine fennel, onion, orange pieces, pecan pieces and pomegranate.
2. In a small bowl whisk together garlic, orange juice, rice vinegar, agave nectar and mint leaves.
3. Pour the dressing over the salad and toss until well combined.

Tip: Trader Joe’s sells fresh pomegranate seeds, so you can save yourself from the hassle of cutting and seeding it yourself (messy!)

Did you try this recipe? Let me know how you liked it below…