Updated: Mar 28

Peppery arugula is mixed with fresh fennel and tossed with a shallot vinaigrette, then topped with fresh pears and toasted pecans. This makes a lovely side salad or can become the main dish by adding your favorite protein.

4-6 servings



  • 5 oz organic arugula (can also use mixed greens or a combination)

  • 1 cup fresh fennel, thinly sliced (use a mandoline or veggie peeler)

  • 1 ripe pear, thinly sliced (do this just before serving to avoid browning)

  • ½ cup raw pecans, toasted


  • 1 Tbsp shallot, minced

  • 3 Tbsp extra virgin olive oil

  • 3 Tbsp rice vinegar

  • 1.5 tsp maple syrup

  • ¼ tsp pink or sea salt (or to taste)

  • freshly cracked pepper


  1. Add all the vinaigrette ingredients to a measuring cup and whisk together. Set aside so the flavors have time to mingle. Finish prepping the salad ingredients.

  2. **Add arugula, fennel and a few tablespoons of vinaigrette to a large salad bowl and gently toss until lightly coated.

  3. Divide salad mixture onto four plates. Add a ¼ pear to each plate along with a generous amount of pecans and a crack or two of fresh pepper.

NOTE: **Be sure to assemble salad just prior to serving to avoid sogginess.

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Plant-Based Health Coach & Meal Prep
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