Fall Fennel and Pomegranate Salad

Okay… so I’m cheating here.  I haven’t yet made this recipe but I intend to tonight. The recipe and photo are courtesy of my research assistant, Miriam Jacobson.

The salad takes less than 5 minutes to make and all of the ingredients can be picked up from my local grocery store. Much better than take-out.

Miram’s original recipe is here. I’m making a few alterations to the recipe to make it less carbohydrate heavy (it will be 9:30pm before I eat it):

1. replacing the blood orange with flat leaf parsley (increased detoxification)

2. swapping the candied pecans for raw sunflower seeds (less sugar)

3. changing the quantities to make it a salad for 1 person



  • 2 cups of arugula
  • 1/2 cup of pea shoots
  • 2 tbl flat leaf parsley – torn
  • 1/2 bulb of fennel – thinly sliced
  • 1/4 cup of pomegranate seeds
  • 1 tbl sunflower seeds
  • pomegranate molasses
  • sea salt


Toss the first six ingredients together then drizzle with pomegranate molasses and dust with sea salt.
Note – Alwadi pomegranate molasses is a staple in my kitchen.  I picked it up from the Italian grocery store at Chelsea markets about a year ago.  It is the perfect lazy person’s dressing – drizzle then eat!