Delicious Fennel Salad That Brightens Your Winter Meals

Experience the vibrant flavors of winter with this Delicious Fennel Salad, bursting with seasonal ingredients.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Salads

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

1 large Fennel sliced
2 cups Roasted Pumpkin cubed
1/2 cup Pomegranate Seeds
4 cups Baby Spinach washed
1/2 cup Walnuts toasted and chopped
1 cup Quinoa cooked
1 each Citrus (e.g., oranges or grapefruits) juiced

For the Dressing

2 tablespoons Olive Oil
2 tablespoons Lemon Juice
to taste Salt
to taste Pepper

Equipment

Oven
Baking Sheet
Small bowl
Large bowl
whisk

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C).
Chop the pumpkin into bite-sized pieces and toss with olive oil, salt, and pepper. Roast for 25–30 minutes.
In a small bowl, whisk together lemon juice, olive oil, salt, and pepper until smooth.
In a large bowl, combine spinach, fennel, quinoa, and roasted pumpkin. Fold in pomegranate seeds.
Drizzle the dressing over the salad and toss gently.
Sprinkle toasted walnuts and feta cheese over the salad before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 8gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gSodium: 150mgPotassium: 500mgFiber: 6gSugar: 5gVitamin A: 2500IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

For optimal freshness, dress your salad just before serving.

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