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Food as medicine: Fennel and pomegranate salad with toasted cumin seeds

Pomegranates are packed with heart-healthy antioxidants, and are a good source of fiber. They are in season at your local market and will add a juicy sweetness and slight crunch to your holiday recipes.

Salad (Serving size: 4)

2 medium fennel bulbs cored and thinly sliced

½ small red onion thinly sliced

½ medium pomegranate

½ cup parsley chopped

2 teaspoons cumin seeds toasted


2 tablespoons lemon juice

2 tablespoons extra virgin olive oil

1 clove garlic crushed

½ teaspoon sea salt


  • Heat a 10-inch stainless steel skillet over medium heat.

  • Add the cumin seeds and lightly toast, keeping them moving in the pan, for about 60 to 90 seconds, or until fragrant. Place onto a plate to cool.

  • Score the pomegranate and pull it apart. Gently remove the arils, discarding the pithy white part.

  • Place all of the ingredients for the salad into a medium-sized bowl.

  • Whisk together the dressing in a small bowl.

  • Pour the dressing over the salad just before you are ready to serve and toss together.

Recipe credit:


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