This Pear & Fennel Salad is a refreshing symphony of crisp textures and vibrant flavors, ready in just 15 minutes. Juicy, sweet pears pair beautifully with the subtle licorice notes of thinly sliced fennel, creating a harmonious balance. Tossed with a zesty dressing and a sprinkle of crunchy nuts, every bite offers a delightful contrast that’s both light and satisfying. Perfect for a quick lunch or a sophisticated side, this salad is as effortless as it is impressive.
The combination of cool, crisp fennel and tender, ripe pears is a match made in culinary heaven. With its bright, tangy dressing and a hint of peppery arugula, this dish awakens the palate and feels like a burst of freshness. Whether you’re short on time or simply craving something wholesome, this salad delivers a restaurant-worthy experience in minutes. It’s a celebration of simplicity and flavor that’s sure to become a favorite.
Fresh & Flavorful Ingredients
- 2 ripe pears, sliced about ⅛ inch thick
- 1 small fennel bulb, sliced paper thin (use a mandoline for best results)
- Squeeze of lemon (to prevent browning and add brightness)
- A handful of arugula or other baby salad greens
- ¼ cup toasted walnuts (substitute with pecans or almonds if preferred)
- ¼ cup crumbled feta (goat cheese or blue cheese work too)
- A few mint leaves (for a refreshing finish)
- Dressing:
- ¼ cup extra-virgin olive oil
- 1-2 tablespoons sherry vinegar (adjust to taste; white wine vinegar is a good alternative)
- ½ to 1 teaspoon Dijon mustard (adjust to taste)
- ¼ teaspoon honey (optional, for a touch of sweetness)
- Pinch of red pepper flakes (optional, for a hint of heat)
- Sea salt & fresh black pepper (to taste)
Simple Steps to a Stunning Salad
- Prepare the fennel: Thinly slice the fennel into a small bowl using a mandoline. Drizzle with a tiny bit of olive oil, a small squeeze of lemon, and a sprinkle of salt. Toss gently and set aside to marinate for a few minutes (this helps soften the fennel).
- Make the dressing: In a small bowl, whisk together the olive oil, sherry vinegar, Dijon mustard, honey (if using), red pepper flakes, salt, and pepper. Taste and adjust the seasoning to your liking. Set aside.
- Combine the salad: In a large bowl, toss together the sliced pears, arugula, marinated fennel, most of the crumbled feta, and most of the toasted walnuts. Drizzle with the prepared dressing and toss gently to coat.
- Assemble and garnish: Transfer the salad to a serving platter. Top with the remaining feta, walnuts, and fresh mint leaves for a beautiful finish.
- Serve immediately: Enjoy this vibrant salad as a light meal or a refreshing side dish!
Perfect Pairings: Serving Suggestions
This Pear & Fennel Salad is a versatile dish that pairs beautifully with a variety of mains. Serve it alongside grilled chicken or seared salmon for a light yet satisfying meal. It also complements richer dishes like roast pork or creamy pasta, offering a refreshing contrast. For a complete vegetarian spread, pair it with quinoa-stuffed bell peppers or roasted vegetable tart.
Mix It Up: Recipe Variations
Feel free to customize this salad to suit your taste or pantry staples. Swap pears for crisp apples or juicy peaches, and replace feta with goat cheese or shaved Parmesan. For a nut-free option, try toasted pumpkin seeds instead of walnuts. If you’re not a fan of arugula, spinach or mixed greens work just as well. Experiment with the dressing by adding a splash of orange juice or a pinch of smoked paprika for extra depth.
Quick Tips: Time-Saving Hacks
To save time, prep the fennel and pears ahead of time and store them in separate airtight containers with a squeeze of lemon to prevent browning. You can also toast the walnuts in bulk and keep them on hand for salads throughout the week. If you’re in a rush, skip the marinating step—the salad will still taste great, though the fennel may be slightly crunchier.
Essential Tools: Equipment Guidance
A mandoline is key for achieving paper-thin fennel slices, but if you don’t have one, a sharp knife and a steady hand will do the trick. A whisk or small jar with a lid is perfect for emulsifying the dressing. For toasting walnuts, a small skillet or oven tray works well—just keep an eye on them to avoid burning.
Fresh & Crisp: Storage Tips
This salad is best enjoyed fresh, but if you have leftovers, store the dressing separately to keep the greens from wilting. The salad components (without dressing) can be refrigerated in an airtight container for up to 24 hours. If the pears brown slightly, a quick toss with a bit of lemon juice will revive them.
Pear & Fennel Salad
Ingredients
- 2 ripe pears, sliced about ⅛ inch thick
- 1 small fennel bulb, sliced paper thin (I use a mandoline)
- Squeeze of lemon
- handful arugula or other baby salad greens
- ¼ cup toasted walnuts
- ¼ cup crumbled feta
- few mint leaves
Dressing
- ¼ cup extra-virgin olive oil
- 1-2 tablespoons sherry vinegar (to taste)
- ½ to 1 teaspoon Dijon mustard (to taste)
- ¼ teaspoon honey (optional)
- pinch red pepper flakes
- Sea salt & fresh black pepper
Instructions
- Thinly slice fennel into a small bowl (using a mandoline, ideally). Drizzle a tiny bit of olive oil, a small squeeze of lemon, and sprinkle some salt. Toss and set aside. (I find that marinating the fennel like this for a few minutes helps it become more tender).
- Whisk together the dressing components, taste and adjust to your liking. Set aside.
- In a larger bowl, toss together the pears, arugula, fennel, most of the feta, and most of the walnuts. Taste and adjust seasonings again.
- Assemble on a platter and top with the remaining feta, walnuts, and mint leaves.