Fennel, Apple & Kohlrabi Salad with Pomegranate

I absolutely love salads without leafy greens. I find it’s all the goods that are added TO the leafy greens that are my favourite….so I decided to go leafless with this one! It’s filled to the brim wit so many tasty, nourishing and refreshing ingredients.

This salad features one of my favourite vegetables, kohlrabi. A little harder to find in our local grocery stores (here in Ontario), though a common addition to various produce box programs during summer months (e.g. those amazing farm-to-door delivery or pick-up programs…. support local!).

This salad has a bit of a festive vibe featuring red and green ingredients. I think it would make a great addition to a holiday spread!

2 fennel bulbs*, thinly sliced (about 4 cups)
2 large bulbs kohlrabi, outer skin removed and slice into matchsticks (about 2 cups)
1 cup green apple, peeled and sliced into matchsticks (about 1 large apple)
1 cup pomegranate arils
1/2 cup green onion, thinly sliced
1/2 cup pumpkin seeds, toasted if desired
Handful of fennel fronds, roughly chopped

For the dressing:
3 tbsp. olive oil
1 tbsp. apple cider vinegar
Salt and pepper, to taste

1) Slice veggies/ fruit and add to a large bowl. Add the remaining salad ingredients.
2) In a small mason jar, combine the dressing ingredients and give it a good shake to emulsify.
3) Pour the dressing over the veggies and toss to combine.

*Remove the stalks of the fennel (they’re too tough)- though you can save some of the fronds for garnish later. Remove the outer leaves of the bulb (if browned or looking less fresh) and the inner core. Slice what’s left!