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Pomegranate, Fetta and Orange Salad

Servings 6 servings
Preparation Time 10 minutes preparation
Cooking Time No Cooking Time


  • 8 Oranges
  • 200g Riverina Dairy Fetta Cheese – crumbled
  • 1 Fennel Bulb – sliced finely
  • 1 pomegranate
  • 1 Spanish onion – sliced
  • ½ cup of mint leaves


  • 80mls Orange juice
  • 100mls of olive oil
  • 1 tsp. of Pomegranate molasses
  • 1 tsp. of red wine vinegar
  • Salt and pepper


  1. Place the oranges on a chopping board, remove the top and base to create two flat edges. Slowly run the knife down the sides to remove the skin and any white pith. Once all the skin is removed, turn the orange on its side and slice the oranges to create rounds – set aside
  2. Slice the fennel length ways as thin as possible, reserve any of the fennel thrones for garnish, slice the Spanish onion into thin pieces also- set aside
  3. Cut the pomegranate in half and knock out the seeds in a bowl
  4. Roughly chop the mint leaves and add this to the oranges
  5. Combine the oranges, fetta cheese, fennel, mint, pomegranate together on a large serving platter
  6. Combine the dressing ingredients together in a bowl and dress well
  7. Garnish with the fennel thrones, this dish is great with baked whole fish or grilled chicken

Available at Woolworths

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