Freshen up your day with this vibrant grapefruit, fennel and pomegranate salad.
Serves66
Cook time5 mins5 minutes
Prep time10 mins10 minutes
Ingredients
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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
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.
Step 2
In a medium bowl, gently toss the grapefruit segments and fennel. Season with salt and freshly ground black pepper.
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.
