Pear Fennel Salad with Arugula (Vegan, Gluten-Free)

Sharon Palmer

This pretty, flavorful Pear Fennel Salad is perfect for showcasing cool weather produce, including arugula (which came from my very own fall garden!), fennel and pears. Tossed with a whole grain mustard-lime vinaigrette, it’s divine!

One of the very easiest greens to grow in a home garden is arugula. In fact, once you plant it (depending on your growing region), it will come up each year like weeds, as it reseeds itself bountifully. I have two types of arugula growing in my garden.

Arugula harvested from my garden.

Pears are also a delicious treat in the cooler weather, as they stay crisp and sweet throughout the winter, and offer a great fiber-rich addition to salads, especially paired with fennel. Make up this easy, delicious salad based on ingredients from your garden, farmers market, and supermarket this week!



Pear Fennel Salad with Arugula (Vegan, Gluten-Free)

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  • Author: The Plant-Powered Dietitian
  • Yield: 8 servings 1x



  • 2 bulbs fennel, trimmed, sliced
  • 3 small green pears, with peel, cored, thinly sliced
  • 2 cups arugula leaves


  • 1 ½ teaspoons whole grain mustard
  • 2 tablespoons fresh lime juice
  • 1 ½ tablespoons extra virgin olive oil


  1. Toss together fennel, green pears, and arugula leaves in a large salad bowl.
  2. Mix mustard, lime juice and olive oil in a small dish until it is creamy in texture.
  3. Toss into the salad mixture, mixing well with tongs.


  • Serving Size: 1 serving
  • Calories: 93
  • Sugar: 6 g
  • Sodium: 50 mg
  • Fat: 3 g
  • Saturated Fat: 0 g
  • Carbohydrates: 14 g
  • Fiber: 4 g
  • Protein: 1 g
  • Cholesterol: 0 mg

For other plant-based salad recipes, check out some of my favorites:

Green and Gold Brown Rice Salad
Farmers Market Tomato Arugula Salad
Green Bean, Chickpea, and Farro Salad with Za’atar


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