Salads

Spinach, Tangerine and Fennel Salad with Pomegranate Vinaigrette

The tangy tangerine and delicate pomegranate offset the fennel and garlic in this sweet salad.

Serves 4 (2/3 cup dressing).
Prep Time: 20 minutes (plus 30 minutes marinating).

Preparation Only

Ingredients

• Juice from 2-3 large POM Wonderful pomegranates*
• 3 tangerines
• 1/4 cup granulated sugar (optional)
• 4-5 cups fresh spinach leaves
• 1/2 cup thinly sliced fennel
• 1/4 cup thinly sliced red onion
• Fennel ferns for garnish

 Vinaigrette

• 1/4 cup arils from 1 large POM Wonderful pomegranate
• 1/3 cup olive oil
• 3 tbsp balsamic vinegar
• 2 cloves fresh garlic, minced
• 1 tsp salt
• 1 tsp honey
• 1/2 tsp black pepper
• 1/3 tsp cinnamon

Preparation Instructions

• Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top.
• Sieve and put the arils in a separate bowl. Reserve 1/4 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
• Prepare fresh pomegranate juice.*
• Peel and section tangerines. Place tangerines in a bowl with 1 cup pomegranate juice and sugar if desired. Allow to marinate 30 to 45 minutes.
• Drain tangerines; reserve 1/3 cup of the marinade for vinaigrette.
• Mix 1/3 cup reserved pomegranate marinade with the other vinaigrette ingredients and shake together in a tightly covered container.
• Divide spinach, fennel and red onion on 4 salad plates.
• Divide tangerine slices on salad and dress with 1 to 2 tbsp vinaigrette per serving.
• Garnish with fennel ferns.

*For 1 cup of juice, cut 2-3 large POM Wonderful pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.