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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I’ve got these BUFFALO TOFU WRAPS on the menu for next week - there’s a secret ingredient to make the tofu crisp up in the air fryer (you’ll see in the video!) 🥑🥬🥕⁣

and since we all appreciate a good lu review, he thought these were buffalo chicken wraps when I first served them to him! 😜 ⁣

grab the recipe on the blog! 🙌🏼⁣

#buffalosauce #tofurecipes #vegetarianmeals #easylunch #easylunchideas
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ramen is the perfect meal for this season of life. it’s cozy, comforting, filling, and satisfying. 🙏🏼 needless to say, I’ve been eating tons of ramen bowls lately, and I’m extra excited to share this one with you, a take on Japanese miso ramen: Miso Noodles with Smoky Tempeh (using @lightlifefoods Original Tempeh) and Kale. 🥬 🍜 #LightlifePartner⁣

this is kind of like two recipes in one, because this smoky tempeh is good on everything – in sandwiches, on salads, in grain bowls - it’s my go-to flavor when I’m making tempeh (especially for those who aren’t as far along on the tempeh train as I am.) the other recipe is the simplest miso ramen with kale, which you’ll be making over and over again. 👏🏼 also, you can simply sub in @lightlifefoods’ Smoky Tempeh product here, to save time!⁣

you can find @lightlifefoods Original Tempeh at @acmemarkets or @wholefoodsmarket, but use their Store Locator on their site to find out where it’s sold near you. 🛒⁣

recipe below 👇🏼👇🏼⁣

Miso Ramen with Smoky Tempeh and Kale⁣
Serves: 4⁣

Ingredients⁣
2 tablespoons extra virgin olive oil⁣
8-ounce package @lightlifefoods Original Tempeh, cubed⁣
¼ cup soy sauce, low sodium⁣
2 tablespoons maple syrup⁣
¼ teaspoon smoked paprika⁣
1 teaspoon liquid smoke⁣
1/2 teaspoon garlic powder⁣
2 garlic cloves, minced⁣
1-inch knob ginger, minced⁣
4 cups vegetable broth⁣
1 tablespoon miso paste⁣
1 tablespoon low-sodium soy sauce⁣
4 cups finely chopped kale⁣
12 ounces ramen noodles⁣

Directions⁣
Heat half the oil in a large skillet over medium heat. Add the tempeh slices and cook for 5 minutes until browned, stirring frequently.⁣

While tempeh cooks, stir together ¼ cup of water, soy sauce, maple syrup, smoked paprika, liquid smoke, and garlic powder. Pour that over the cooked tempeh and stir to coat. Let cook another 5 minutes or until moisture is evaporated and tempeh is browned. Set aside on a parchment lined plate.⁣

Heat the remaining oil in a large pot over medium-high heat. Once oil is shimmering, add the garlic and ginger and cook for 1 minute or until fragrant. Add the broth and 2 cups of water and bring to a boil over high heat.
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