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Pomegranate, Fennel and Goat’s Cheese Salad

This salad recipe created by Alyse from @anappleaday_nutrition combines 3 of our favourite foods, pomegranates, coconut and walnuts.


  • 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)
  • 2 tbsp. organic coconut sweet spread, softened
  • 100g goat's cheese (optional)
  • Splash of olive oil
  • Red wine vinegar to serve (optional)


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

Find more recipes from Alyse on her Instagram | Facebook | Website

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