Skip to main content

Mixed baby green salad with grapefruit, fennel and pomegranate

Skip to IngredientsSkip to Method

Freshen up your day with this vibrant grapefruit, fennel and pomegranate salad.

  • Serves6
  • Cook time5 minutes
  • Prep time10 minutes
Mixed baby green salad with grapefruit, fennel and pomegranate


  • 2 pomegranates, seeds only, plus 1 pomegranate, extra
  • 2 tbs white wine vinegar
  • 1 tbs chopped shallot
  • ¼ cup (60ml) olive oil
  • 2 medium Ruby Red grapefruits, segmented
  • 1 small fennel bulb (150g), thinly shaved on a mandolin
  • 60g baby kale
  • 60g Coles Fresh Gourmet Lettuce Mix

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place half of the pomegranate seeds in a resealable plastic bag, press out as much air as possible and seal. Using a rolling pin, roll over the pomegranate seeds to lightly crush them and release their juices. Strain the juice and discard any solids. Transfer about ¹⁄³ cup (80ml) of the strained juice to a small saucepan and add the remaining seeds, vinegar and shallot. Warm the mixture over medium-low heat for about 5 mins or until the mixture just comes to a simmer. Set aside to cool slightly. Stir in the oil and season the pomegranate dressing with salt to taste.
  2. Step 2

    In a medium bowl, gently toss the grapefruit segments and fennel. Season with salt and freshly ground black pepper.
  3. Step 3

    Place the kale and lettuce mix in a large serving bowl. Drizzle a bit of the pomegranate dressing over the greens then top with the grapefruit and fennel mixture. Drizzle with more dressing. Serve with extra pomegranate.