Fennel & Goat’s Cheese Salad

Fennel Pomegranate Goats Cheese Salad

As the weather gets a little warmer, I start to crave that lighter, crispier texture of a salad. To help satisfy this craving, I decided to whip together an old favourite for lunch today – my pomegranate. fennel and goat’s cheese salad. It’s so simple to throw together and tastes freaking amazing. Perfect to pair back with… well, anything really! I even like to enjoy it on it’s own.


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Fennel & Goats Cheese Salad

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  • Total Time: 20 minutes
  • Yield: 4 1x


Units Scale
  • 1/8 red cabbage (finely chopped)
  • 2 generous handfuls of rocket leaves
  • 1 medium fennel bulb (finely sliced)
  • Seeds of 1 pomegranate
  • 2 cups walnuts ((activated preferred – see post below))
  • 1 tbsp coconut oil (softened)
  • 1 tbsp sweetener of your choice ((RMS, Honey, Maple))
  • 100 g goat’s cheese ((optional))
  • Olive oil and red wine vinegar to serve ((optional))


  1. Preheat the oven to 180C.
  2. Line a baking tray with baking paper. Combine coconut oil, sweetener and walnuts in small bowl. Spread onto baking paper and roast for 5 minutes or until golden.
  3. Combine chopped cabbage, rocket, fennel and pomegranate seeds in a large bowl. Toss to combine. Top with crumbed goat’s cheese and walnuts.
  4. Drizzle with olive oil (and red wine vinegar if you’re using) before serving.


If you’re pressed for time, I like to mix a dash of sweetener with some water. Use this mixture to coat the activated walnuts before adding them to the salad – no cooking required ?

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes

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Meet Alyse

I’m a qualified Nutritionist who believes an evidence-based approach to modern nutrition is severely under-rated. Patients are so often left in the dark when it comes to health-care and as a firm believer in the old saying “knowledge is power”, my ultimate goal is to provide my readers, students and patients with clear and actionable advice that ultimately helps you reach your full potential.