Best 6 Pom Spinach Tangerine And Fennel Salad With Pomegranate Vinaigrette Recipes

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Welcome to the culinary adventure of creating a vibrant and refreshing "Pom Spinach Tangerine and Fennel Salad with Pomegranate Vinaigrette"! This tantalizing dish combines the zest of citrus, the crunch of fennel, the earthy flavor of spinach, and the vibrant sweetness of pomegranate. Get ready to embark on a journey of flavors as we guide you through the process of crafting this exquisite salad. Let's dive into the world of fresh ingredients, tangy dressings, and the harmony of textures that make this salad a true delight for the senses.

Here are our top 6 tried and tested recipes!

SPINACH POMEGRANATE SALAD



Spinach Pomegranate Salad image

A very quick and nutritious salad made with pomegranate seeds and feta cheese.

Provided by SarieNickle

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 7

1 (10 ounce) bag baby spinach leaves, rinsed and drained
¼ red onion, sliced very thin
½ cup walnut pieces
½ cup crumbled feta
¼ cup alfalfa sprouts
1 pomegranate, peeled and seeds separated
4 tablespoons balsamic vinaigrette

Steps:

  • Place spinach in a salad bowl. Top with red onion, walnuts, feta, and sprouts. Sprinkle pomegranate seeds over the top, and drizzle with vinaigrette.

Nutrition Facts : Calories 273.4 calories, Carbohydrate 14.9 g, Cholesterol 28 mg, Fat 21.4 g, Fiber 3 g, Protein 9.5 g, SaturatedFat 6.2 g, Sodium 584.6 mg, Sugar 9.1 g

FENNEL SALAD WITH ORANGE-BALSAMIC VINAIGRETTE



Fennel Salad with Orange-Balsamic Vinaigrette image

A sweet balsamic vinaigrette always pulls everything together in a delicious harmony of flavors. Raspberries are one of my very favorite fruits, so I'm always eager to find a new use for them. -Susan Gauthier, Falmouth, Maine

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 13

1/4 cup balsamic vinegar
1/4 cup maple syrup
2 tablespoons orange marmalade
2 tablespoons seedless raspberry preserves
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup olive oil
SALAD:
1 package (5 ounces) spring mix salad greens
2 fennel bulbs, thinly sliced
1 can (15 ounces) mandarin oranges, drained
1/4 cup coarsely chopped pistachios, toasted

Steps:

  • In a small bowl, whisk the first seven ingredients. Gradually whisk in oil until blended., In a large bowl, combine salad greens, fennel and oranges. Divide salad green mixture among eight plates. Sprinkle with pistachios; drizzle with dressing.

Nutrition Facts : Calories 240 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 133mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 3g fiber), Protein 2g protein.

POM SPINACH, TANGERINE AND FENNEL SALAD WITH POMEGRANATE VINAIGRETTE



POM SPINACH, TANGERINE AND FENNEL SALAD WITH POMEGRANATE VINAIGRETTE image

Categories     Salad     Herb

Yield 4 Servings

Number Of Ingredients 18

Vinaigrette:
¼ cup arils from 1 large POM Wonderful Pomegranate
⅓ cup olive oil
3 tablespoons balsamic vinegar
2 cloves fresh garlic, minced
1 teaspoon salt
1 teaspoon honey
1 teaspoon black pepper
⅛ teaspoon cinnamon
Salad:
juice from 2-3 large POM Wonderful Pomegranates,* or 1 cup POM Wonderful 100% Pomegranate Juice
3 tangerines
1 cup granulated sugar (optional)
4-5 cups fresh spinach leaves
1 cup thinly sliced fennel
1 cup thinly sliced red onion
Garnish:
fennel ferns

Steps:

  • 1. 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 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) 2. Prepare fresh pomegranate juice.* 3. Peel and section tangerines. 4. Place tangerines in a bowl with 1 cup pomegranate juice and sugar if desired. Allow to marinate 30 to 45 minutes. 5. Drain tangerines; reserve ⅓ cup of the marinade for vinaigrette. 6. Mix ⅓ cup reserved pomegranate marinade with the other vinaigrette ingredients and shake together in a tightly covered container. 7. Divide spinach, fennel and red onion on 4 salad plates. 8. Divide tangerine slices on salad and dress with 1 to 2 tablespoons of vinaigrette per serving. 9. 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.

SPINACH, FENNEL AND PORTOBELLO SALAD



Spinach, Fennel and Portobello Salad image

Provided by Molly O'Neill

Categories     lunch, weekday, salads and dressings

Time 35m

Yield 4 servings

Number Of Ingredients 9

1 8-ounce piece Parmesan cheese
1 small clove garlic, minced
2 tablespoons quality balsamic vinegar
2 teaspoons salt
Freshly ground black pepper
3/4 cup extra-virgin olive oil
4 medium (5-inch) portobello mushrooms, stems removed
1 medium bulb fennel, green top removed
3/4 pound young, tender spinach leaves, washed and stems removed

Steps:

  • Preheat oven to 375 degrees. With a cheese slicer or vegetable peeler, shave 12 very thin strips from the cheese. Transfer shavings to a plate, cover with plastic wrap; set aside. Finely grate a portion of remaining cheese to equal 2/3 cup.
  • To make the vinaigrette, combine the garlic, vinegar, salt and a few grinds of pepper in a large bowl. Slowly whisk in the oil. Whisk in the grated cheese.
  • Lay mushrooms on a baking sheet gill-side down and brush with 3 tablespoons of vinaigrette. Roast in oven for 20 to 30 minutes, or until mushrooms are very tender.
  • Meanwhile, using a mandoline or vegetable peeler, shave the fennel into paper-thin slices. Arrange slices around the edge of a large platter; drizzle with half of the remaining vinaigrette. Add the spinach to bowl with the rest of the vinaigrette and toss. Pile the spinach in the center of platter. While the mushrooms are still warm, slice them thinly on the bias. Arrange on top of the spinach, garnish with cheese shavings and serve immediately.

Nutrition Facts : @context http, Calories 647, UnsaturatedFat 39 grams, Carbohydrate 15 grams, Fat 56 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 15 grams, Sodium 888 milligrams, Sugar 6 grams, TransFat 0 grams

SPINACH AND TANGERINE SALAD



Spinach and Tangerine Salad image

Make and share this Spinach and Tangerine Salad recipe from Food.com.

Provided by Graymare47 252632

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

8 cups Baby Spinach
1 bunch green onion
4 seedless tangerines
1 cup dried cranberries
1 tablespoon balsamic vinegar
1 tablespoon orange juice
2 teaspoons prepared mustard (I used dijon)
1/2 cup olive oil

Steps:

  • Tear the washed spinach into bite sized pieces. Slice the green onions. Peel and section the tangarines and cut each section in half. If you couldn't find "seedless tangarines" this is when you pop those little seeds out.
  • Combine spinach, onions, tangarine sections and cranberries in salad bowl.
  • Combine vinaigrette ingredients, pour over salad and toss.
  • Serve immediately.

Nutrition Facts : Calories 320.9, Fat 27.7, SaturatedFat 3.8, Sodium 82.9, Carbohydrate 19.1, Fiber 4.8, Sugar 11.2, Protein 3.2

TANGERINE VINAIGRETTE



Tangerine Vinaigrette image

Make and share this Tangerine Vinaigrette recipe from Food.com.

Provided by Dancer

Categories     Salad Dressings

Time 10m

Yield 2 cups

Number Of Ingredients 11

1 tablespoon minced garlic
1 tablespoon minced shallot
1/4 cup fresh orange juice
1 tablespoon grated orange zest
3 -4 tablespoons lime juice
1 tablespoon grated lime zest
1/2 cup tangerine juice, plus
2 tablespoons tangerine juice
1 1/2 tablespoons fresh lemon juice
2 tablespoons sugar
3/4 cup extra virgin olive oil

Steps:

  • Combine all the ingredients except the oil and whisk to blend and dissolve the sugar.
  • Slowly whisk in the oil to emulsify and thicken.
  • This is better if made a day before using.
  • It will keep for up to 2 weeks in the refrigerator.

Nutrition Facts : Calories 800, Fat 81.1, SaturatedFat 11.2, Sodium 3.9, Carbohydrate 21.7, Fiber 0.6, Sugar 15.9, Protein 0.8

Tips:

  • Use a variety of textures and colors to create a visually appealing salad.
  • Don't be afraid to experiment with different ingredients. The combination of pom, spinach, tangerine, and fennel is just a starting point.
  • Make sure to use fresh, high-quality ingredients. This will make a big difference in the flavor of the salad.
  • If you don't have time to make the pomegranate vinaigrette, you can use a store-bought vinaigrette or dressing.
  • This salad is best served immediately, but it can be stored in the refrigerator for up to 2 days.

Conclusion:

This pom, spinach, tangerine, and fennel salad with pomegranate vinaigrette is a delicious and healthy way to enjoy fresh produce. It's perfect for a light lunch or dinner, and it's also a great side dish for grilled chicken or fish.

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