Asian Pear Fennel Salad with Garden Granola® Beetroot Ginger
This stunning Asian Pear Fennel Salad celebrates the crispness of fall with a beautiful pairing of sweet Asian pears and fresh, licorice-scented fennel. It's a study in texture and contrast—juicy pears, crunchy fennel, peppery arugula, and our vibrant Garden Granola® Beetroot Ginger add layers of flavor that make every bite interesting.
What makes this salad special is its simplicity. A bright lemon-tamari dressing lets the ingredients shine, while crushed pistachios and delicate fennel fronds add finishing touches that make it feel restaurant-worthy. Ready in just 15 minutes, it's elegant enough for holiday entertaining yet easy enough for a weeknight dinner
The Magic of Asian Pears
If you've never tried Asian pears, you're in for a treat. Unlike their European cousins that soften as they ripen, Asian pears maintain their signature apple-like crispness from tree to table. With their round, golden appearance and juicy, slightly grainy texture, these fruits have been cultivated in China and Japan for over 3,000 years.
Asian pears are harvested fully ripe, meaning you can enjoy them immediately—no waiting for them to soften. Their flavor is delicately sweet with subtle floral notes, and their texture stays crisp and audible when you bite into them, similar to a perfectly ripe apple but often much juicier. Peak season runs from late summer through early fall (August to October), making them perfect for autumn salads and seasonal cooking.
Why Fennel and Asian Pear Are Perfect Together
This pairing is a match made in flavor heaven. The gentle anise notes of fresh fennel complement the floral sweetness of Asian pears beautifully, while both ingredients bring that satisfying crunch we crave in a great salad. The lemon-tamari dressing ties it all together with bright citrus and savory umami notes, and our Garden Granola® Beetroot Ginger adds earthy sweetness and a gorgeous pop of color.
Whether you're looking for an impressive side dish for Thanksgiving, a light lunch that feels special, or a salad that will make your dinner guests ask for the recipe, this Asian Pear Fennel Salad delivers on every level.
Why You'll Love This Asian Pear Fennel Salad
- Elegant yet effortless: Ready in 15 minutes but looks like you spent hours—perfect for entertaining or weeknight meals
- Unexpected flavor pairing: Sweet Asian pears and fresh fennel with its delicate anise notes create a sophisticated combination
- Textural paradise: Crispy Asian pear and crunchy fennel meet peppery arugula, vibrant beetroot ginger granola, and crushed pistachios
- Beautiful presentation: The golden pear slices, pale green fennel, pink granola clusters, and feathery fennel fronds create a stunning plate
- Simple but special: A bright lemon-tamari dressing with maple syrup lets the ingredients shine
- Seasonal celebration: Highlights the best of fall's harvest when Asian pears are at their peak
- Dietary-friendly: Naturally vegan and gluten-free without any compromises on flavor
Asian Pear Fennel Salad with Garden Granola® Beetroot Ginger
Ingredients
For the Lemon-Tamari Dressing:
- ¼ cup olive oil
- 3 tablespoons lemon juice
- 1 tablespoon gluten-free tamari
- 1 teaspoon maple syrup
- Salt and pepper to taste
For the Salad:
1 small fennel bulb, thinly sliced
1 Asian pear, cored and thinly sliced
Juice of 1 lemon
1½ cups baby arugula leaves
3 teaspoons shelled crushed pistachios
Instructions
Step 1: Make the Lemon-Tamari Dressing
In a small bowl, whisk together the olive oil, lemon juice, tamari, and maple syrup. Season to taste with salt and pepper. Set aside.
Tip: This dressing can be made up to 3 days ahead and stored in the refrigerator. Bring to room temperature and whisk before using.
Step 2: Prepare the Fennel
Cut the fennel stalks off above the bulb and slice off the bottom core. Cut the bulb in half lengthwise and remove the hard inner core. Thinly slice the fennel using a sharp knife or mandoline. Reserve the feathery fennel fronds (leaves) for garnish.
Tip: Slicing the fennel as thinly as possible ensures it's tender and easy to eat. A mandoline makes this quick and uniform, but a sharp knife works perfectly too.
Step 3: Prepare the Asian Pear
Core the Asian pear and slice it thinly. Immediately place the pear slices in a bowl of cold water with the juice of 1 lemon to prevent browning. Set aside until ready to assemble.
Tip: The lemon water keeps the pear looking fresh and bright. You can prep this up to 2 hours ahead.
Step 4: Assemble the Salad
Drain the lemon water from the Asian pear slices and pat them dry with a clean kitchen towel. In a large bowl, combine the thinly sliced fennel, Asian pear slices, and baby arugula. Drizzle with about ¾ of the dressing and toss gently to coat. Taste and add more dressing, salt, and pepper as needed.
Tip: Start with less dressing than you think you need—you can always add more, but you can't take it away. Overdressed greens become limp quickly.
Step 5: Plate and Garnish
Transfer the dressed salad to a serving platter or individual plates. Top with Garden Granola® Beetroot Ginger and sprinkle with crushed pistachios. Garnish with the reserved fennel fronds for a beautiful finishing touch. Serve immediately.
Tip: Add the granola just before serving to maintain maximum crunch. If the salad sits too long, the granola will soften from the moisture in the greens and dressing.
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More Fall Salads & Garden Granola Recipes
Love this salad? Try these other seasonal recipes featuring our Garden Granola varieties:
Roasted Beet Salad
Vibrant roasted beets with creamy goat cheese and toasted nuts, topped with Garden Granola Beet Ginger for stunning color and satisfying crunch.
Vegan Acorn Squash Breakfast Bowls
Roasted acorn squash filled with creamy pumpkin spice chia pudding and topped with Garden Granola for a stunning fall breakfast.
Koginut Squash Soup
Soul-warming soup with roasted koginut squash, carrots, and apples, topped with Carrot Turmeric Garden Granola for added crunch and flavor perfection.