Winter Citrus and Fennel Salad with Whipped Goat Cheese and Pomegranate (15-Minute, Vegetarian)
Crunchy shaved fennel and juicy citrus segments contrast with pillowy whipped goat cheese and jewel-like pomegranate seeds for a salad that sings of winter freshness. The salad balances crisp textures, bright acidity, and creamy tang, while toasted hazelnuts add warm nutty crunch and a dusting of flaky salt brings each bite into focus.
Swap-ins are straightforward: use ricotta or labneh for a milder whipped cheese, substitute walnuts or toasted almonds for hazelnuts, and swap blood orange for any sweet navel or cara cara orange if unavailable. Make the citrus segments ahead and keep them chilled; assemble just before serving so the fennel stays crisp and the whipped cheese keeps its silky texture.
Serve as a light starter for a January dinner party, a colorful holiday-leftovers side, or a bright counterpoint to richer mains like roasted pork or pan-seared fish. This salad is also well suited to a brunch spread or plated alongside warm grilled bread for a casual weeknight supper.
How to Make It
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1
Toast the hazelnuts in a dry skillet over medium heat, shaking frequently, until fragrant and lightly browned, about 5 minutes. Transfer to a towel, rub to remove skins, then coarsely chop.
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2
Make the vinaigrette: whisk together extra-virgin olive oil, white wine vinegar, Dijon mustard, honey, salt, and black pepper in a small bowl until emulsified.
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3
Whip the goat cheese: combine goat cheese and Greek yogurt in a bowl and whisk (or use a hand mixer) until smooth and creamy. Taste and add a pinch of salt if needed.
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4
Prepare the fennel: trim the fennel base and fronds. Thinly slice the bulb crosswise (use a mandoline for even, paper-thin slices) and reserve a few fronds for garnish.
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5
Segment the citrus: working over a bowl to catch juices, cut away the peel and pith from each orange, then slice along the membranes to release segments. Reserve any juices for the vinaigrette if desired and adjust seasoning.
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6
Assemble the salad: arrange a bed of shaved fennel on a large platter or divide among plates. Scatter citrus segments and pomegranate seeds over the fennel.
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7
Dot or spoon the whipped goat cheese onto the salad in small quenelles or dollops, then drizzle the vinaigrette evenly over the salad.
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8
Finish and serve: sprinkle with toasted hazelnuts, chopped parsley, fennel fronds, and a light dusting of flaky sea salt. Serve immediately with crusty bread if using.
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