Apple-Fennel Salad with Pecans & Pomegranate
Author: Aimee
Prep time: 15 mins
Total time: 15 mins
This is the more labor intensive of the two salads as it requires a mini-chopping session; however, with just four ingredients, plus a vinaigrette, it comes together pretty quickly. Pomegranate seeds, toasted pecans, and vinaigrette can be prepared in advance so when lunchtime rolls around, all you have to do is chop up an apple and fennel bulb and toss!
  • 1/2 cup pecans, toasted*
  • 1 large apple, washed
  • 1/2 bulb fennel (or 2-3 stalks celery)
  • 1/2 cup pomegranate seeds
  • 2-3 Tablespoons Clementine Vinaigrette (recipe below)
  • Salt & pepper to taste
  1. Wash and divide fennel, reserving half of it for tomorrow's salad. Place cut side down on cutting board and slice thinly.
  2. Chop apple into batonnets (think 1/2-inch thick matchsticks) --or just hack it up any way you like!
  3. In a medium bowl, combine fennel, apple, pecans and pomegranates and toss to combine.
  4. Drizzle with clementine vinaigrette, season lightly with salt and pepper and mix well. Serve at once.
*Tip: I like to toast up several cups of pecans when I'm baking something, and then store them in a glass jar so that they are ready to go for the rest of the week, rather than heating my oven too frequently.
Recipe by Simple Bites at