5 Minute Orange, Fennel & Pomegranate Salad (Gluten Free, Vegan)

Prep: 10 minutesCook: 0 minutesTotal: 10 minutes
Yield: serves 2Categories: Light Bites, Soups/Sides
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This is a simple but delicious fennel salad recipe packed full of fresh flavours that has a really summery feel. It makes the perfect lunch or light dinner on a warm evening or a great side dish at a barbecue.

I am a huge fan of fruit in salads and the orange segments and pomegranate seeds in this recipe work so well with the other ingredients. The sweetness of the fruit, the sharpness of the lemon juice, the aniseed flavour of the fennel and the fresh subtleness of the leaves create the perfect blend of flavours.

I only use a little bit of fennel in this as I don’t like the flavour to be too overpowering but if you like aniseed then you can increase the amount used to suit your personal preference. You could also increase or reduce the amount of lemon juice added but I personally think half a lemon is perfect in this.

This fennel salad is a great recipe to make if you have some vegetables that need using up as you could add in additional leaves, cucumber, etc if you have anything at risk of going to waste. I have noted olive oil as an ingredient in this recipe, however, I will often use the oil from the jar of sundried tomatoes that I save once I have eaten the tomatoes. It is my favourite oil to add to salads as it gives such a lovely flavour and reduces waste, however, you can use olive oil to dress this fennel salad if preferred.

If, like me, you love adding fruit into salads you may also like my Grilled Peach & Quinoa Salad recipe which you can find the recipe for here or my Tangy Green Apple Salad here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 2 handfuls watercress
  • 2 handfuls pea shoots
  • 1 handful rocket
  • 2 oranges
  • seeds from 1/2 pomegranate
  • 1/6 fennel
  • 1/2 handful pumpkin seeds
  • 1/2 handful fresh dill
  • 1/4 handful fresh parsley
  • juice of 1/2 lemon
  • pinch of sea salt
  • splash olive oil


  1. Place the pea shoots, watercross and rocket in a large salad bowl
  2. Peel the oranges and separate the segments into individual slices. Cut in half if desired before adding to the bowl
  3. Thinly slice the fennel and add to the salad bowl
  4. Roughly chop the dill and parsley and add to the bowl along with the pomegranate seeds and pumpkin seeds
  5. Squeeze in the lemon juice, add a good pinch of salt and a generous drizzle of olive oil
  6. Mix all of the ingredients together well so they are evenly distributed before serving the salad


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