Fennel and Pomegranate Salad with Toasted Cumin Seeds

Ali Segersten (author) Dec 16, 2021
FENNEL AND POMEGRANATE SALAD TOASTED CUMIN SEEDS-3
FENNEL AND POMEGRANATE SALAD TOASTED CUMIN SEEDS-1
FENNEL AND POMEGRANATE SALAD TOASTED CUMIN SEEDS-2
Difficulty
Easy Recipe
Prep Time
15 minutes
Cook Time
1 minute
Servings
4

Pomegranate arils, or jewels as my youngest daughter likes to call them, are a beautiful and nutritious addition to winter salads. They are packed with heart-healthy antioxidants and add a juicy sweetness and slight crunch to recipes. My children like to cut open pomegranates, carefully removing all of the arils, and put them into a bowl to eat like cereal for a bedtime snack. Serve this light and refreshing salad with any type of Middle Eastern or Mediterranean main dish. 

Ingredients

Salad

2 medium fennel bulbs cored and thinly sliced
½ small red onions thinly sliced
½ medium pomegranates
½ cups parsley chopped
2 teaspoons cumin seeds toasted

Dressing

2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1 cloves garlic crushed
½ teaspoons sea salt