Fall Pear and Fennel Salad

Preparation time
20 mins
Cooking time
1 mins
8 people
Meal course
Posted by
Posted on
1 whole
2 whole
pears, organic
Fall Pear and Fennel Salad


Organic pears and fresh fennel are united to create this delectable fall salad. Fennel belongs to the celery family but has a distinctive, slightly licorice scent and flavor. You’ll often find it trimmed of its long feathery fronds before being displayed on the produce shelves. But if you’re lucky enough to find fennel bulbs with their leaves still intact, they’re highly aromatic and can be used as a seasoning and garnish. The pears should be ripe but firm; purchase them a few days ahead and refrigerate if already ripe. Don’t let them get overly ripe because they will turn brown quickly after slicing.


  1. Prepare the following ingredients:

    8 cups organic lettuce, rinsed and spun dry

    2 organic firm ripe pears

    1 bulb fresh fennel

    2 tsp. chopped fennel leaves

    4 green onions, green part only cut into 1-inch length

    1 large organic carrot, peeled and shredded or spiralized

    2 small garlic cloves, minced

    1/2 cup extra virgin olive oil

    1/3 cup white balsamic vinegar

    1 tbs. organic raw honey

    2 tsp. Dijon mustard

    1/2 tsp sea salt

  2. Place the lettuce in a large salad bowl. Rinse the pears, cut into quarters, remove the core, and cut into very thin slices adding to the salad as ready.
  3. Trim the fronds from the fennel and rinse the bulb. Trim the bottom and cut into quarters. Remove the core and slice the fennel into thin slices adding to the salad as ready. Scatter the chopped fennel leaves, green onion, and carrot on top.
  4. Use a mini food processor to make the dressing. Add the garlic and process until chopped; add the olive oil, balsamic vinegar, honey, Dijon mustard, and salt. Process until well blended.