Fennel Pomegranate Arugula Salad

If you're looking for a light yet flavorful salad that bursts with freshness, this Fennel Pomegranate Arugula Salad is the perfect choice.

With a delightful mix of peppery arugula, sweet pomegranate seeds, and fresh fennel, this salad is both refreshing and packed with nutrients.

The zesty lemon dressing ties everything together, making it an elegant and easy-to-make dish for any occasion.

I love a fresh and simple salad to complement my meals any day of the week! 

What I especially love about this arugula and pomegranate salad is how crisp and festive this salad is! 

It's an especially perfect salad to serve during the holidays! 

The red, white and green colors are so christmasy! The fresh bright green arugula against the bright red pomegranate seeds makes it a totally festive dish!

You can easily make this salad vegan or dairy free by skipping the cheese.

The dressing is homemade & it's such a quick and easy mix it will take no time to throw this beauty together! 

It's a fantastic and simple dish that you can throw together any time of the week.

 If you like to store or prep your salad for the next day, you can keep the dressing on the side until you are ready to eat. 

For this salad, I like to eye the amount of dressing I am using on it. If I am making a personal salad, I will just use a small amount of olive oil and probably half a lemon, but if I am making a large salad for several people I will use more ingredients. 

When pouring the dressing on the salad, I like to say that less is more. Try a bite and see if the salad needs more dressing before pouring the entire dressing onto the salad. 

If you accidentally add too much dressing to the salad, you can always add more arugula to thin out the dressing.

HOW TO MAKE POMEGRANATE ARUGULA SALAD

Ingredients

• Fresh arugula

• Fresh pomegranate seeds

• 1 fennel bulb, thinly sliced

• Parmesan cheese (optional, skip for a vegan/DF version)

• 2 lemons

• 1/2 teaspoon pink Himalayan salt

• 3 tablespoons olive oil

• Lemon zest (optional, for garnish)

• salt & pepper to taste 

DIRECTIONS

1. 1. Prepare the Salad: In a large salad bowl, combine fresh arugula, thinly sliced fennel, pomegranate seeds, and shaved Parmesan (if using).

   2. Make the Dressing: In a small mixing bowl, whisk together olive oil, pink Himalayan salt, and freshly squeezed lemon juice until the salt dissolves. For an extra zing, add a sprinkle of lemon zest.

   3. Toss & Serve: Pour the dressing over the salad and toss gently to combine. Serve immediately and enjoy!