Citrus, Fennel and Pomegranate Salad

I was asked to get some recipes together for Bucks County Taste on a Vegan Thanksgiving, it was a great honor and a ton of fun. I'll be re-blogging some of the recipes I did for them next week but if you don't want to wait check out the article on their webpage.
All the best,
Holly




I love this salad, the colors are sparkling and the flavors are bright which is a nice contrast from the rich holiday menus.
Fruit salads are a nice touch with your Thanksgiving menu  for a both sit down or a buffet.  I serve this salad in vintage martini glasses as a first course, it breaks up  the meal, cleanses the palate from the hors d'oeuvre course and  which makes the meal all that more special.  The great thing about this salad is that it can be prepared ahead of time, assembled last minute and can even be set out at place settings before guests sit down.   On a buffet just  portion out into glasses and set out on buffet, I think having somethings served family style and somethings portioned in individual servings adds a nice touch to your buffet.  


Citrus, Fennel and Pomegranate Salad



Makes about 2 quarts
Ingredients
  • 8 Navel Orange, Cut into Supremes
  • 4 Ruby Red Pink Grapefruit, Cut into Supremes
  • ½ Fennel Bulb, Core Removed and Sliced Thinly
  • ¼ cup Fennel Fronds, chopped
  • 1 Pomegranate, Seeds Removed
  • Black Pepper to Taste

Instructions
Each Component can be prepared a few days before and assembled that day.  

  1. In a medium bowl add orange supremes, grapefruit supremes, fennel and fennel fronds, stir into combined.  
  2. Spoon into serving dish or individual cups.
  3. Top with pomegranates and fresh cracked black pepper.

     

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