Fennel, Celery, and Pomegranate Salad

gluten freepaleoveganvegetarian

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

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

Recipe Rating




The maximum upload file size: 300 MB. You can upload: image. Drop file here

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!

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our most popular recipe PDF.

  • Weekly Recap
  • Kidsletter
  • Products + Sales

air fried shrimp tacos with pineapple mango salsa and guacamole, another meal made fully from a @wholefoods shop! 🌮🍍🥑🍤⁣

~ corn tortillas⁣
~ guacamole⁣
~ pineapple & mango salsa (fresh prepared foods)⁣
~ sliced red cabbage (pre-sliced container)⁣
~ @sirkensingtons chile lime crema⁣
~ cleaned & deveined shrimp ⁣
~ panko breadcrumbs ⁣

preheat the air fryer to 400 degrees. dredge the shrimp in egg and dip in panko (toss the panko with paprika, onion, chili, & garlic powder, salt, and cumin.) add in a single layer to the air fryer and cook for 7-10 minutes, flipping halfway through (they’re done when golden brown and C-shaped.) spread some guacamole on the tortillas and top with shrimp, cabbage tossed with juiced lime, pineapple mango salsa, and drizzle with the bottled crema. easy peasy! 👏🏼 ⁣

what’s your favorite easy weeknight taco combo? 🌮 #inspiralizedwholefoodsmealideas
...

super easy lunch idea, made (almost) entirely from the freezer and 100% from @wholefoodsmarket, so next time you go there to shop, grab the following items and make this Teriyaki Tofu and Pepper Riced Cauliflower Stir Fry👇🏼👇🏼

~ frozen riced cauliflower, stir fry style⁣
~ frozen three pepper blend (sliced bell peppers)⁣
~ organic teriyaki sauce⁣
~ @wildwoodfoods teriyaki baked tofu⁣
~ for garnish: white sesame seeds, red pepper flakes⁣

heat a tablespoon of neutral oil in a medium skillet. add the bag of riced cauliflower and sauté until softened to your preference (about 5 minutes for rice-like, IMHO.) set the cauliflower aside in a bowl. add a couple handfuls of bell pepper strips and half the package of tofu, cubed. pour over some teriyaki sauce (I use about 1/3 cup), stir, and let cook until peppers are totally soft, another 3 to 5 minutes. top the riced cauliflower with the teriyaki tofu and peppers. garnish with sesame seeds and red pepper flakes. enjoy!⁣ 🥡

do you like easy meal ideas like this from specific grocery stores? 🤔 I'll start a hashtag for them - this one will be #inspiralizedwholefoodsmealideas
...

probably my favorite part of parenthood is seeing life through my children’s’ eyes. everything is new and they live a life of exciting discovery. and nothing beats the merriment of Christmastime! 🎄🎅🏻 luca and roma had a blast ice skating today in NYC - luca got the hang of it quickly and he loved pushing roma on the little plastic bear seats they had at @rinkatbrookfieldplacenyc. ⛸❄️ the twins were angels and slept the whole time, so I could be present with my older kids. 👼🏻👼🏻

and we’re building a holiday bucket list calendar, what should we add to it (aside from meeting santa? 😉)
...

cauliflower and carrot masala, totally normal meal on thanksgiving eve, right? 😅🥄

tomorrow we’re going to my BIL’s to hang out with Lu’s side of the family, and I’m excited to see everyone (it’s been YEARS!) and have the kids spend time with their cousins, aunts and uncles 🙏🏼

for the curry, simmer cauliflower, carrots, a jar of @mayakaimalfoods, and 2 cups of @bonafideprovisions veggie broth in a large pot for 20 minutes or until thickened to your preference. add cooked lentils, stir, and serve with jasmine rice, chutney and toasted naan. easy 30 minute meal 👏🏼 not exactly thanksgiving-friendly, but worth a share!

safe travels today and tomorrow and wishing everyone a safe and happy thanksgiving 🦃 I’m so grateful for you
...