JAN
03
Lettuce with Oranges, Fennel and Pomegranate
Our Christmas vacation was different than expected, though actually truly enjoyable. I feel like there was a good balance between doing nothing and accomplishing something. I stayed offline almost the entire time and it was certainly a nice break from the day-to-day blogging routine.
We watched movies, stayed in our PJs, tackled lots of chores – Eric busy painting the parts of the house that hadn’t been done and touching up boo-boos made by the kids, Logan and I going through closets and doing a major de-junking of the house. The house feels so uncluttered and great now.
The part that was different than I expected was the food. I had envisioned us cooking and baking up a storm over the break from school and work, but I wasn’t really much in the mood to cook once our vacation started.
I think partly because we didn’t have company. I ended up not even making our Christmas dinner. We were all too stuffed from eating Christmas goodies all day long that a big meal didn’t sound good to us.
Instead we ate the meal originally planned for Christmas on New Years Day. It was nice in a way because by then we had gotten most of our work done and could enjoy a nice dinner. We had this Winter Salad with Oranges, Fennel, and Pomegranates as part of that meal. (You might recognize a version of this salad in photos along side Chicken Marsala)
I’ve always had a hard time with salads in the winter. Or really, produce in general during the winter. I love fruits and vegetables but the varieties are so much more limited. I’m trying to embrace what winter has to offer and figure out creative and different dishes that feature those offerings.
This Pomegranate, Orange and Fennel salad is one of my new favorites. It tastes so bright and un-winter-y during this time of year.
What are your favorite un-winter-y winter dishes to eat?
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Winter Salad with Oranges, Fennel and Pomegranate
Ingredients:
For the Salad:
1 head butter or romaine lettuce
3-4 medium oranges
1 large pomegranate, arils removed
1 medium to large fennel bulb, thinly slicedFor the Dressing:
1 tablespoon white balsamic or white wine vinegar
1 tablespoon fresh squeezed orange juice
4 tablespoons olive oil
1/4-1/2 teaspoon salt
1/8 teaspoon pepper
pinch sugarDirections:
Wash, dry, and tear the lettuce into bite sized pieces. Set aside.
Remove the peel and pith from the orange by cutting the top and bottom off, and then cutting away the remaining peel around the middle portion. Cut the orange into sections or into rounds.
Salad may be prepared in a large glass bowl, platter, or on individual serving plates. Layer the salad as follows: lettuce, fennel slices, orange, lettuce fennel, orange - repeating until all of these three ingredients have been used. Top with pomegranate arils.
To prepare the dressing, whisk the vinegar, juice, oil, salt, pepper, and sugar together. Serve along side the salad.




Hello! I'm Katie Goodman, author of GoodLife Eats Etc. where I share what I find in my life. A mix of great recipes, family memories, adventures, good reads, and anything else that I love is what you will discover here.



This looks so refreshing! Perfect for the new year
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I love ANYTHING with poms- looks refreshingly delish!
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Awesome! Thank you for the “healthy eats”
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Beautiful salad! I love the flavors and the colors of it.
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A yummy start to the new year. So refreshing!
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Beautiful salad and great photos. I’m on a health kick, so I’ll be trying this out! I LOVE butter lettuce.
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Looks spectacular Katie! We LOVE adding fennel to salads.
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This recipe looks great!
My favorite un-wintery winter dishes are lettuce wraps! Usually when I make some braised meat, then I heat up the leftovers and put them in butter lettuce cups or romaine leaves, top them with a crunchy vegetable salad, roll them up and eat!
It’s a great fresh way to eat and is also a bit healthier and more unique than making a sandwich with your leftovers.
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I agree with everyone the salad looks so refreshing. I love adding pomegranate to my salads, it gives it a nice texture!
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This looks so fresh and healthy! Thanks for sharing!
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Oh so refreshing and nice looking. Great idea for Christmas Eve. We do a smorgasbord so folks can choose to do a light or heavy meal. Always lots of choices. Happy New Year!
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Beautiful Katie. Whenever I make Mexican food, I make a salad with spinach, shaved fennel, grapefruit, and oil cured black olives. Although the ingredients are winter-y, it doesn’t taste like it. Happy new year to you and your family!
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What a lovely salad this is! The colors are so appetizing! Thanks for sharing !
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I love fennel and especially in combination with citrus! This salad looks absolutely delightful and SO pretty
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What a wonderful recipe! Your pictures are beautiful as well.
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Beautiful salad it must be insanely delicious! Awesome photo too.
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This salad looks absolutely stunning, and I’m sure it’s delicious. I love fennel and orange.
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Always looking for heart-healthy salads. Love that there is no cheese in this!
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I found your wonderful recipe on TasteSpotting, and I made it for my family last night. It was wonderful! I omitted the fennel because my husband does not care for it (I love it though, so I might have to add it next time). My five year old daughter adored the pomegranate and kept asking for more:) Thank you for sharing this recipe:) I will be making it again.
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What a lovely, light, refreshing salad. Perfect for these post-holiday weeks.
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Juicy oranges and crispy and crunchy fennel are always good together, really refreshing. Sometimes I make a similar salad with oranges, endive and black olives, I’ll have to try it with the romaine lettuce next time instead.
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