This Pear and Fennel Salad is a delicious blend of sweet and savory flavors, perfect for any occasion! Crisp slices of ripe pears complement the subtle anise notes of fresh fennel. Toasted walnuts add a satisfying crunch, and shavings of Parmesan cheese add a creamy, umami depth. The salad is finished with a zesty dressing made from extra virgin olive oil, lemon juice, and balsamic vinegar, lightly sweetened with honey. Easy to prepare and super easy to enjoy!
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Not only is this salad visually appealing and delicious, but, like this Asparagus Kale Salad and this Turmeric Couscous Salad, it is also packed with nutrients. Pears are rich in dietary fiber and vitamins, fennel adds antioxidants and a dose of vitamin C, and walnuts bring in healthy fats and protein.
It's also very versatile and adaptable. The salad can be served as a light lunch, a refreshing starter, or a fresh salad for dinner. Plus, with simple modifications, it can be tailored to suit vegan or gluten-free diets. More on that below!
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Ingredients
- Fennel: a crunchy and slightly sweet vegetable with a licorice-like flavor. It adds a refreshing crunch and a ton of nutrients.
- Pear: like in these Fig and Pear Prosciutto Wraps, pear adds a juicy and sweet touch to the salad. It contrasts nicely with the crunch of the fennel and radishes. You should also try my Grilled Halloumi with Pear and Honey (Easy Appetizer)!
- Watercress: adds a leafy element and a green color for presentation. Plus, it's rich in vitamins A, C, and K, calcium, and iron. Apparently, watercress has been rated the healthiest vegetable!
- Walnuts: we're going to toast the almonds to bring out a richer and deeper flavor.
- Parmesan Cheese: will add a sharp, nutty and salty flavor, like it does in these Parmesan Pasta with Roasted Vegetables.
- Dressing: a combination of olive oil, lemon juice, balsamic vinegar, and honey.
see the recipe card at the end of the post for the full ingredient list and quantities
Substitutions and variations
- Fennel: you can use celery for a similar crunchy texture, but milder flavor.
- Pear: you can also use an apple, peach (like in this Arugula and Spinach Salad), nectarine, or mango.
- Watercress: arugula adds a similar peppery flavor. You can also use microgreens, like we used in this Caprese Salad With Microgreens recipe and this Asparagus Kale Salad.
- Walnuts: toasted pecans or slivered almonds add similar flavor. You can also opt out of using nuts altogether.
- Add other ingredients: add dried cranberries, pomegranate seeds, chopped cilantro or parsley, and/or chopped green or red onion.
- Make it dairy-free: use vegan Parmesan cheese (available at most grocery stores).
- Make it vegan: use vegan parmesan cheese and replace honey with maple syrup.
Preparation
STEP 1: Toast Walnuts
Toast the walnuts in a dry pan over medium heat for a few minutes until they are fragrant. Let them cool.
STEP 2: Prepare Ingredients
Thinly slice the fennel bulb, radishes, and pears. Use a mandoline if you have one for even slices. Wash, trim, and dice the watercress. Grate or shave the Parmesan cheese.
STEP 3: Make dressing
In a small bowl, whisk together the olive oil, lemon juice, balsamic vinegar, honey, salt, and pepper until well combined.
STEP 4: Assemble
In a large salad bowl, combine the fennel, pears, watercress, radishes, and grated Parmesan cheese. Drizzle the dressing over the salad and toss gently to combine. Sprinkle the toasted walnuts over the top.
Top Tips
- Choose pears that are ripe (for juiciness and sweetness) but still firm to ensure they hold their shape.
- Use a mandoline or a very sharp knife to slice the fennel, pears, and radishes thinly.
- Toast the walnuts (or any other nuts you use) until they are golden and fragrant - be careful not to burn them.
- Taste the dressing before adding it to the salad and adjust the seasoning if necessary.
- To keep the salad fresh and crisp, add the dressing just before serving. This prevents the greens from wilting.
Frequently Asked Questions
Optionally, you can soak fennel in ice water before adding it to the salad. This process makes the fennel extra crisp and helps mellow the strong anise flavor of fennel. Simply fill a large bowl with cold water and add a handful of ice cubes. Then submerge the fennel slices in the ice water for about 10-15 minutes. Drain well and pat them dry with a clean towel or a paper towel before adding it to the salad.
If you don't have a mandoline, use a sharp knife to slice the fennel, pears, and radishes as thinly as possible. A food processor with a slicing attachment can also work.
To prevent pear slices from browning, you can toss them with a little lemon juice right after slicing. This will also add a hint of extra citrus flavor to the salad.
You can use sunflower seeds or pumpkin seeds as a crunchy alternative to walnuts.
Serving suggestions
Serve the salad alongside this Asparagus in Smoked Salmon and Cucumber appetizer or this Seaweed Salad and Ahi Tuna Appetizer. It's great with a side of these Oven Roasted Potato Cubes and a protein dish, such as this Cheesy Chicken and Mushroom Recipe or these Slow Cooker Sweet Duck Legs.
Other nutritious salad recipes
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Recipe
Pear and Fennel Salad
Equipment
Ingredients
Salad Ingredients
- 1 fennel bulb
- 4 radishes
- 2 pears ripe
- 1 bunch watercress
- ½ cup Parmesan cheese
- ½ cup walnuts
Dressing Ingredients
- 3 tablespoons olive oil extra virgin
- 1 tablespoon lemon juice freshly squeezed juice of about ½ lemon
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Thinly slice the fennel bulb, radishes and pears. Use a mandoline if you have one for even slices. Wash, trim, and dice the watercress. Grate the Parmesan cheese, or shave it using a vegetable peeler.1 fennel bulb, 4 radishes, 2 pears, 1 bunch watercress, ½ cup Parmesan cheese
- Toast the walnuts in a dry pan over medium heat for a few minutes until they are fragrant. Let them cool.½ cup walnuts
- In a small bowl, whisk together the olive oil, lemon juice, balsamic vinegar, honey, salt, and pepper until well combined.3 tablespoons olive oil, 1 tablespoon lemon juice, 1 tablespoon balsamic vinegar, 1 teaspoon honey, ½ teaspoon salt, ¼ teaspoon ground black pepper
- In a large salad bowl, combine the fennel, pears, watercress, radishes, and Parmesan cheese. Drizzle the dressing over the salad and toss gently to combine. Sprinkle the toasted walnuts over the top. Serve immediately.
Notes
- Choose pears that are ripe (for juiciness and sweetness) but still firm to ensure they hold their shape.
- Use a mandoline or a very sharp knife to slice the fennel, pears, and radishes thinly.
- Toast the walnuts (or any other nuts you use) until they are golden and fragrant - be careful not to burn them.
- Taste the dressing before adding it to the salad and adjust the seasoning if necessary.
- To keep the salad fresh and crisp, add the dressing just before serving. This prevents the greens from wilting.
Peter
Awesome recipe