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POM Spinach, Tangerine and Fennel Salad with Pomegranate Vinaigrette

By: POM Wonderful®

"This salad is a feast for the eyes and the gourmet palate. Tangerine sections are marinated in pomegranate juice and placed atop spinach and thin slices of fennel and red onion, then garnished with feathery fennel ferns."

Rate/Review | Read Reviews (4)

Prep Time:
20 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

Vinaigrette:
1/4 cup arils from large POM Wonderful® Pomegranate*
1/3 cup olive oil
3 tablespoons balsamic vinegar
2 cloves fresh garlic, minced
1 teaspoon salt
1 teaspoon honey
1/2 teaspoon black pepper
1/8 teaspoon cinnamon
Salad:
1 cup juice from large POM Wonderful® Pomegranates,** or POM Wonderful 100% Pomegranate Juice
3 tangerines
1/4 cup granulated sugar (optional)
4 1/2 cups fresh spinach leaves
1/2 cup thinly sliced fennel
1/4 cup thinly sliced red onion
Garnish:
fennel ferns

Directions

Score fresh pomegranates and place in a bowl of water. Break open the pomegranates 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. (Refrigerate or freeze any remaining arils for another use.)
Prepare fresh pomegranate juice.**
Peel and section tangerines. Place tangerines in a bowl with 1 cup pomegranate juice and sugar if desired. Allow to marinate 30 to 45 minutes.
Drain tangerines; reserve 1/3 cup of the marinade for vinaigrette. Mix 1/3 cup reserved pomegranate marinade with the other vinaigrette ingredients and shake together in a tightly covered container.
Divide spinach, fennel and red onion on 4 salad plates. Divide tangerine slices on salad and dress with 1 to 2 tablespoons of vinaigrette per serving. Garnish with fennel ferns.

Footnotes

* 1-2 large POM Wonderful® Pomegranates will yield approximately 1/2 cup arils.
** 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.