Pear Fennel Salad with Arugula

This pretty as can be, super 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 lemon mustard vinaigrette, it’s divine! The crunchy vegetables, with a touch of sweet and licorice (compliments of fennel) marries well with the peppery bite of arugula in this completely plant-based, gluten-free salad. It’s so easy, you can whip it up in 10 minutes with just a few ingredients you can find in your local farmers market, supermarket, or garden.

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. Give it a try in your next garden!

Print

Pear Fennel Salad with Arugula

---

(11 votes, average: 5.00 out of 5)
Loading...

5 from 11 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 10 minutes
• Yield: 6 servings 1x
• Diet: Vegan

Print Recipe

Pin Recipe

Description

The crunchy mix of sweet pears, licorice-scented fennel, and peppery fennel marry well in this cool weather salad that is completely plant-based and gluten-free.

---

Ingredients

Scale 1x2x3x

Salad:

• 1 medium fennel
• 2 small green pears
• 2 cups arugula leaves

Lemon Mustard Vinaigrette:

• 1 1/2 tablespoons extra virgin olive oil
• 1 medium lemon, juiced
• 1 tablespoon dijon mustard
• Pinch sea salt (optional)

Garnish:

• Freshly ground black pepper

Cook Mode Prevent your screen from going dark

---

Instructions

1. Trim the stems of the fennel, leaving the bulb (reserving some of the fronds). Slice it in half, and then into thin slices. Chop 1/2 cup of the fennel fronds (green, feathery leaves). Add to a large salad bowl.
2. Slice pears (unpeeled) in half, core, and slice into thin wedges. Add to the salad bowl.
3. Add arugula leaves to salad bowl.
4. Mix the olive oil, lemon juice, mustard and salt (optional) in a small dish.
5. Drizzle over the salad and gently toss.
6. Sprinkle with freshly ground black pepper.
7. Serve immediately.

• Prep Time: 10 minutes
• Category: Salad
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 78
• Sugar: 5 g
• Sodium: 83 mg
• Fat: 6 g
• Saturated Fat: 1 g
• Carbohydrates: 12 g
• Fiber: 3 g
• Protein: 1 g

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