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Fennel, Orange, and Savoy Cabbage Salad with Mint and Pomegranate

  • Servings6


Fennel, Orange, and Savoy Cabbage Salad with Mint and Pomegranate

With citrus season upon us, what could be better than a classic fennel and orange salad? It’s light and refreshing, a perfect balance to heavier holiday meals, with a boost of vitamin C to boot. This version adds delicious crunchy cabbage and the bright juiciness of pomegranate. Perfect for sharing, this salad comes together quickly, and the flavour combination is sure to wow at any party you bring it to.


Orange supreme

To segment or “supreme” the orange, slice top and bottom off the orange so you have a flat surface to work with. With the flat edge on the cutting board, run your knife around the orange, removing skin in sections from top to bottom. Once all the skin is removed, hold the orange in your hand and carefully insert your knife along each section, cutting through to centre to remove each piece, avoiding the pithy sheath. 

When all the segments have been removed, squeeze what remains of the orange over bowl to extract all of the juice. If you’re not using segments immediately, keep them in the juice so they stay fresh and moist.


Fennel, Orange, and Savoy Cabbage Salad with Mint and Pomegranate

  • Servings6


  • 1/4 cup (60 mL) sliced almonds
  • 3 cups (750 mL) finely sliced Savoy cabbage
  • 1 small fennel bulb, finely sliced (about 1 1/2 cups/350 mL)
  • 1/2 red onion, thinly sliced
  • 1/2 cup (125 mL) finely sliced mint
  • 4 oranges, segmented, with juice reserved for dressing (see tip)
  • 1/4 cup (60 mL) pomegranate seeds
  • 2 Tbsp (30 mL) orange juice reserved from oranges above
  • 2 Tbsp (30 mL) extra-virgin olive oil
  • 1 tsp (5 mL) sherry vinegar
  • 1/4 tsp (1 mL) pepper
  • Pinch of salt


Per serving:

  • calories147
  • protein3 g
  • total fat7 g
    • sat. fat1 g
  • total carbohydrates21 g
    • sugars14 g
    • fibre6 g
  • sodium48 mg



In dry frying pan, toast almonds on medium-high for 2 to 3 minutes, until light brown. Set aside to cool.


In large bowl, combine cabbage, fennel, red onion, and mint.


In small bowl or Mason jar, combine dressing ingredients and whisk or shake together. Add dressing to cabbage mixture and toss. Let stand for a few minutes to allow cabbage to soften slightly. Now add half of each of the orange segments, pomegranate seeds, and almonds and toss gently, being careful not to break up oranges.


Arrange salad on large serving platter, then arrange remaining oranges, pomegranate seeds, and toasted almonds over top.



Rockfish Ceviche

Rockfish Ceviche

Refreshing flavours with a spicy zing—and, at 15 g per serving, a whopping load of protein—come together in this classic ceviche. Rockfish, often sold under the name Pacific snapper, is high in selenium—an 85 g serving provides 44 percent of the recommended daily value of the mineral, which has a role in preventing infection and cell damage, as well as in the proper functioning of the thyroid. Rockfish is also a good source of healthy omega-3 and omega-6 fats. Ceviche tips Keep an eye on the fish while it is “cooking” in the lime/lemon juice; 30 minutes is usually optimum to achieve a “just cooked” texture. You can extend that to an hour or more, but after about 2 hours, you’ll find that the texture will change and become “overcooked.” Waiting to add the tomatoes and avocado just at serving time keeps flavours fresh and distinct.