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Orange Ginger Pomegranate Vinaigrette with a Fennel Salad

Posted on December 7, 2021March 17, 2022 by Jen

Stalk of Fire…

A Bit of History

Currently, my girls love The Last of the Olympians series by Rick Riordan and the Greeking Out podcast by National Geographic Kids. Coincidentally, this recipe for Orange Ginger Pomegranate Vinaigrette over a fennel salad relates to the Promethium Greek myth.

According to Greek mythology, Zeus, in a moment of anger, withdrew his gift of fire to punish mankind. Always willing to assist humans, Prometheus devised a clever way to reclaim the fire. Using a hollowed out stalk of fennel, Prometheus stole the fire and escaped Mount Olympus. However, his luck did not hold. Zeus discovered his treachery and tortured Prometheus severely. Prometheus ended up chained to a rock for eternity, while an eagle endlessly feasted on his liver. Today, Greek islanders still use fennel stalks to transport light. Some historians even believe that fennel may have been used as the first Olympic torch.

About the Recipe: Orange Ginger Pomegranate Vinaigrette

Inspired by the beautiful yellow ginger at my local farmers market and fresh pomegranates, I concocted a fabulous winter salad. This colorfully stunning dish definitely brightens a holiday table or is a perfect side dish to bring to a party. Ginger adds a wonderful tangy element to balance the sweetness of the pomegranate and balsamic vinegar. Be sure to use a high quality balsamic vinegar! It should be thick and viscous like syrup.

Amazingly, you can craft this salad easily and quickly. Blend the vinaigrette in only 5 minutes. Next, simply slice fresh watermelon radish and crisp fennel bulbs. Then, garnish mixed greens with chopped vegetables, orange slices, and pomegranate arils. Finally, drizzle the vinaigrette on top and enjoy your masterpiece!

Helpful Tools & Ingredients

Pomegranate Molasses:

I love the taste of this particular brand of pomegranate molasses, it does not have any added sugar and is organically produced in California.

Orange Ginger Pomegranate Vinaigrette

Orange, Ginger, Pomegranate Vinaigrette with Winter Fennel Salad

A refreshing, vibrant winter salad with a tangy ginger orange pomegranate vinaigrette, fennel, mixed greens and watermelon radish.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 0 mins
Total Time 5 mins
Course Salad, Side Dish
Cuisine American
Servings 6 people

Ingredients
  

Vinaigrette

  • 1 orange juiced and zested
  • 1-2 inches fresh ginger root peeled
  • 2 tbsp Dijon mustard
  • 2 tbsp pomegranate molasses
  • 1/3 cup balsamic vinegar*
  • 1/3 cup water
  • 1 tsp tahini
  • salt and pepper to taste

Salad Assembly: serves 6

  • 12 cups mixed greens
  • 2 bulbs fennel diced (2 small-medium bulbs or 1 extra large)
  • 4 medium watermelon radishes sliced
  • 1/2 cup pomegranate arils
  • vinaigrette to taste
  • 1 orange peeled into segments for garnish

Instructions
 

Vinaigrette

  • Combine all ingredients in blender and process until smooth. Taste and adjust seasonings.
  • Store in refrigerator until ready to use.

Salad Assembly

  • Combine all ingredients in a large bowl and toss with desired amount of vinaigrette. Season with salt and pepper to taste. Top with orange slices.

Notes

*My favorite balsamic vinegar is LowCountry Olive Oil 18 year aged dark balsamic vinegar.
Keyword fennel orange salad, ginger orange pomegranate vinaigrette, oil free salad dressing, plant based ginger orange pomegranate vinaigrette, ultratruffle orange giner pomegranate vinaigrette, ultratruffle salad with fennel, vegan ginger orange pomegranate vinaigrette, vegan salad dressing, winter salad healthy, winter salad with ginger orange pomegranate vinaigrette

Need to brighten up your table? Try these other Ultratruffle favorite recipes; Over the rainbow grain bowl, Mason jar salad, Dill mint pistachio pesto salad, or Greek salad with Kalamata olive dressing.

Strawberry Mint Basil Cucumber Salad

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Recipe Rating




Slow Food, Less Effort, 1 Ingredient at a Time

Are you striving to make a lifestyle change or looking to discover plant-focused recipes the whole family will love?

My name is Jen. I am a wife, mom, and a pharmacist. I love to cook for my family, hike, run, and read about history. I enjoy eating fresh, seasonal, locally available produce. In addition to endurance trail runs and long bike rides, I will happily set out on foraging hikes for mushrooms and truffles.

Waiting for the seasons to change, fruits to ripen, vegetables to mature, or truffles to reach their peak (7-11 years) is an endurance sport in itself.  Nonetheless, the time and effort spent is well worth crossing that finish line and enjoying a delicious, healthy meal.

I always say the slower you run, the more you enjoy the trail. Food is the same. Cooking together in the kitchen with freshly harvested fruits and vegetables is all about taking life slower and enjoying the process and experience. Plant-based, healthy food for the whole family with less effort, so you can slow down and enjoy life!

Disclaimer: This website is for sharing recipes and cooking techniques that I use in my kitchen. It is not intended as medical advice. Ingredient information is for general knowledge only. Please consult your physician for medical questions and concerns regarding your personal health.

All rights reserved. Copyright pending. Recipes/photographs may not be copied and/or re-posted as an original work without express written consent by website owner.

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