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
Recipe at a glance
- Vegan
- Gluten-Free
- No-cook
- Prep Time
- 15 minutes
- Total Time
- 15 minutes
- Servings
- 4 salads
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
- 1 cup Garden Granola® Beetroot Ginger
- 3 teaspoons shelled crushed pistachios
Instructions
- Make the Lemon–Tamari Dressing: Whisk olive oil, lemon juice, tamari, and maple syrup. Season to taste; set aside. Tip: Make up to 3 days ahead; bring to room temp and re-whisk.
- Prepare the Fennel: Trim stalks, halve the bulb, remove the hard core, and slice very thin. Reserve fronds for garnish. Tip: A mandoline makes ultra-thin, tender slices.
- Prepare the Asian Pear: Core and slice thinly; hold in cold water with the juice of 1 lemon to prevent browning. Tip: You can prep this up to 2 hours ahead.
- Assemble the Salad: Pat pear slices dry. In a large bowl combine fennel, pear, and arugula. Toss with ~¾ of the dressing; adjust to taste. Tip: Start with less dressing—you can always add more.
- Plate and Garnish: Transfer to a platter. Top with Garden Granola® Beetroot Ginger and crushed pistachios; finish with fennel fronds and serve. Tip: Add granola right before serving to keep the crunch.
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
Shop The Star Ingredient
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.