Fennel & winter leaf salad

Many of the vitamins and nutrients found in superfoods, can be found in this dish – and it’s not only in the pomegranate and walnuts – fennel is rich in vitamin C and fibres and celery rich in vitamin A and great for indigestion!:

Fennel and winter leaf salad with walnuts and pomegranate

100 g toasted walnuts

2 fennel bulbs

2 handfuls of rocket

2 handfuls of white dandelion leaves

2 handfuls of mizuna

1 pomegranate

2 celery stalks finely sliced

For the salad, slice the base off the fennel bulb, remove the fibrous outer layer and cut the fennel into very thin slices, if you have a mandolin slicer this would come in handy. Wash and dry the salad leaves and combine in a salad bowel with the sliced celery stalks.


Juice of 1 orange

1 tbsp sherry vinegar (or other mild vinegar, you can also use appel cider vinegar)

1 tsp honey

1 ½ tsp coarse-ground Dijon mustard

100 ml walnut oil

To make the dressing, whisk the orange juice, sherry vinegar, honey and mustard in a bowl to combine. Add a little sea salt and freshly ground black pepper Whisk in the walnut oil to make a vinaigrette.

Dress the salad leaves lightly with the dressing. Add the fennel and celery and gently toss until all ingredients are evenly mixed. Sprinkle with the pomegranate seeds and toasted walnuts.

A printable version for your fridge!:


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