Fennel, Orange, Walnut, and Pomegranate Salad

By devogirl

For a shortcut, use a can of mandarin oranges. Rinse and drain first. If pomegranates are out of season, use dried cranberries instead.

Serve with a soup and possible mushroom risotto.
Nutrition
cal 269, fat 9g, protein 6g, carb 47g, fiber 9g, chol 0, sodium 72mg

Ingredients

• 2 oranges, peeled, split into wedges, and sliced lengthwise
• 2 fennel bulbs, thinly sliced
• 1 small red onion, thinly sliced
• 2/3 c. pomegranate seeds
• 24 walnut halves, toasted
• 2 garlic cloves, minced
• 1/2 cup orange juice
• 1/2 cup rice vinegar
• 4 tsp agave nectar
• 20 mint leaves, finely chopped

Details

Servings 4
Preparation time 20mins
Cooking time 20mins
Adapted from google.com

Preparation

Step 1

In a large bowl, combine the orange, fennel, red onion, pomegranate seeds and walnut halves.

In a small bowl whisk together garlic, orange juice, rice vinegar, agave nectar and the mint. Mix well and pour over the salad ingredients and toss to combine.