Pickled Fennel Citrus Salad

Recipe Courtesy of Gina Matsoukas of Running to the Kitchen

This pickled fennel citrus salad is filled with grapefruit, pomegranates, and quickly pickled fennel. Tossed with an orange dijon vinaigrette, it’s the perfect winter salad.


  • 1 bulb fennel, cut in quarters, cored, then thinly sliced
  • Zest of 1 orange
  • ½ cup Nakano Natural Rice Vinegar
  • Pinch of kosher salt
  • 8 oz. baby arugula
  • 1 grapefruit, segmented
  • ½ cup pomegranate arils
  • Fennel fronds for garnish
For the dressing:


  1. Combine the sliced fennel in a shallow bowl with the Nakano Natural Rice Vinegar, orange zest and salt. Toss to combine and set aside for 15 minutes, tossing occasionally to coat all of the fennel in the mixture.
  2. Make the dressing by combining all the ingredients in a small bowl and whisking together until incorporated.
  3. Toss the arugula and the dressing together in a large bowl until well coated.
  4. Add the grapefruit, pomegranates and fennel to the bowl and lightly toss again.
  5. Transfer the salad to a serving bowl and garnish with fennel fronds.


Pickled Fennel Citrus Salad
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