Fennel, Celery, and Pomegranate Salad

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Fennel, Celery, and Pomegranate Salad

In my quest to cook more off recipe books, blogs and magazines, I had bookmarked this Bon Appetit recipe.

It was perfectly seasonal – pomegranates and fennel. It looked gorgeous in the online picture and, as a lover of fennel, I knew it would work wonders as a side dish with dinner, once the chilly fall temps finally hit.

So, I decided to make it. As I was prepping, I started to slice the fennel (per the recipe) and I immediately became impatient.

Fennel, Celery, and Pomegranate Salad

Then I realized – I’m impatient because I’m used to slicing my vegetables very quickly, using the spiralizer. I put down my knife and I took out the spiralizer and quickly “shredded” the fennel. I saved myself five minutes!

I decided to do a post with this recipe, to demonstrate that a spiralizer isn’t just for making noodles out of vegetables and fruits – the spiralizer can also quickly shred and slice vegetables (it’s actually called a ‘vegetable slicer,’ after all.)

Fennel, Celery, and Pomegranate Salad

Most popular “shreddable” veggies? You can slice onions, cabbage and fennel using the spiralizer. Fennel’s a bit tricky. After you slice off the stalks and leave just the bulb, the outer leaves usually need to be removed before securing the bulb on the spiralizer.

That’s okay though – with this adapted recipe, the combination of the “shredded” fennel with the sliced fennel (I had to remove the outer layers and slice it by hand) makes for a lovely texture for this salad.

Fennel, Celery, and Pomegranate Salad

Here, I used Blade C to “shred” the fennel, but you can also use Blade A, which will result in thicker, slice-like pieces (sort of like if you had hand sliced them.) I like the shredded variety, since it makes this salad fluffier and more voluminous.

I added pepitas into this recipe for extra crunch and seasonal flavor – altogether, this dish is a go-to for the fall and winter time. The light olive oil and lime vinaigrette enhances the refreshing flavor of the parsley, celery and fennel. Also, the pomegranates not only give the dish a sweet tang, but a beautiful color.

If you’re looking for side dishes for your fall and holiday get togethers this year that are healthy and fresh, this one should be on the list!

What are your favorite sources for recipes (aside from Inspiralized, of course)?

Nutritional Information & Recipe

Inspiralized

Fennel, Celery, and Pomegranate Salad

Prep Time15 mins
Total Time15 mins
Servings: 4

Ingredients

  • 1 fennel bulb Blade C
  • 3 celery stalks thinly sliced on a diagonal
  • 1.5 cups arugula
  • 1 shallot thinly sliced into rings
  • ¼ cup fresh flat-leaf parsley coarsely chopped
  • ¼ cup pepitas
  • 1/3 cup pomegranate seeds
  • juice of 1 large lime
  • 2 tablespoons extra virgin olive oil
  • salt and pepper to taste

Instructions

  • Softly toss the fennel, celery, arugula, shallot, parsley and half of the pepitas and pomegranates in a large bowl, along with the lemon juice and olive oil. Season with salt and pepper.
  • Serve topped with remaining pepitas and pomegranates.

Notes

Inspired by http://www.bonappetit.com/recipe/fennel-celery-and-pomegranate-salad

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1 comment

This looks absolutely amazing! Indian is definitely my go-to ethnic cuisine. I honestly could eat it every day and not get sick of it...but I'm sure my pants would start feeling sliiiiightly tighter. I'd love to see a butter chicken recipe!

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the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

ingredients⁣
3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

directions⁣
heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.
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