Fennel, Celery, and Carrot Salad with Pomegranate
Pomegranate is the ultimate sweet and tart salad topper and it shines in this salad that showcases some of our favorite crunchy fall produce. We love this recipe because of the variety of flavors and textures, and because it utilizes overlooked parts of produce like celery leaves, fennel fronds, and carrot tops for a less wasteful dish!
2 fennel bulbs, thinly sliced (save the tops!)
6 celery stalks, thinly sliced on a diagonal (save the leaves!)
3 carrots, cut in half lengthwise and thinly sliced into half moons (save the tops!)
1/4 cup fresh flat-leaf parsley, very coarsely chopped
1/4 cup celery leaves, very coarsely chopped
1/4 cup carrot tops, very coarsely chopped
2 Tbsp fennel leaves, coarsely chopped
1/2 cup pomegranate seeds, divided
1 lemon, juiced
1/4 cup olive oil
1 tsp fennel seed
2 tsp honey
Freshly ground black pepper
Chop your the fennel, celery, and carrots. Set aside the celery leaves as well as the carrot tops and fennel tops.
Coarsely chop the parsley, carrot tops, celery leaves, and the feathery fennel leaves. Save the fibrous fennel stalks for stock or broth.
Toss your fennel, celery, carrots with all of the herbs and leaves and half of pomegranate seeds in a large bowl.
Drizzle with lemon juice, oil, and honey and toss to coat; season with salt and pepper and your fennel seed.
Serve topped with remaining pomegranate seeds.
Recipe Notes and Variations
Don’t skimp on the celery leaves! They have a wonderful flavor that’s a hybrid of celery and parsley. If your carrots didn’t come with tops on, don’t worry. You can leave them out or substitute parsley instead. Fennel leaves have a sweet, anise flavor that is great in salad dressings and slaws. You can also make use of the entire stalk by throwing it in your next batch of broth or stock. Avocado and orange wedges are a great addition to this salad as well, if you have them around.