This Asian pear and fennel salad is packed full of fresh ingredients, topped with crushed pistachios and juicy pomegranates. It is drizzled with zesty ponzu dressing. Pair it with any kind of dish or even enjoy it as a main dish! This recipe is gluten-free and vegan.
Make the dressing by combining the olive oil, lemon juice, tamari, maple syrup, salt and pepper.
In a large bowl, place the fennel, pear and arugula and drizzle ¾ of the dressing mix. Toss well and taste. Adjust with more dressing, pepper, and salt if necessary.
Arrange the salad on a plate. Top with pomegranates, crushed pistachios.
Optional: garnish with fennel fronds (leaves).
Notes
To prevent the pear from browning, leave the slices in a water filled bowl with a few pinches of salt for one minute. Then take the slices out of the water and use for cooking.How to prepare fennel: 1. Cut just above the bulb. 2. Slice off the bottom core of the bulb. 3. Cut the bulb in half lengthwise. 4. Remove the core in the middle if it’s hard. 5. Slice thinly or shave to use for this salad recipe. Save the feathery leaves on the stem (fronds) for garnishing
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.