Orange, Fennel & Pomegranate Salad

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Skill Level
Preparation Time 15 minutes Total Time 15 minutes
Servings 4 Cost Per Serving $1.45
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Image of orange, fennel & pomegranate salad


2Blood Oranges
1/2Fennel Head, thinly sliced (reserve the green fronds tops)
10Black Olives, any variety (avoid the canned olives)
1 tbspExtra Virgin Olive Oil
1 tspDijon Mustard
To TasteSea Salt and Ground Black Pepper


  1. ​Carefully peel the oranges, making sure to remove all of the white peel (pith). Using a pairing knife, carefully seperate each segment of orange. Do this over a bowl to catch all of the juice. Squeeze the remaining peel to extract as much juice as possiple.
  2. Combine the orange segments, fennel slices, olives and pomegranate arils (seeds) in a bowl. Using a vegetable peeler, peel thin slices of the beet into the bowl.
  3. For the dressing, combine olive oil, Dijon mustard, remaining orange juice (about 2 tbsp) and season with salt and black pepper.
  4. Dress and serve.


​What are phytochemicals and why are they important?

  • A phytochemical is a “naturally occurring plant chemical”. Phytochemicals often provide a plant with its colour, and sometimes also provide its aroma and flavour. They can also give protect plants from infection and predators.
  • The phytochemical ellagic acid, found in pomegranates, has been shown to act as an antioxidant and to fight cancer in the digestive tract. This nutrient also helps prevent cancer cells from multiplying.