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Asian Pear and Fennel Salad with Pomegranates and Pistachios Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 58 reviews
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Asian Fusion
  • Diet: Vegetarian

Description

A refreshing and crisp Asian Pear and Fennel Salad combining thinly sliced fennel and Asian pear with peppery arugula, pomegranate seeds, and crunchy pistachios, all tossed in a tangy lemon-tamari dressing. Perfect as a light appetizer or side dish, this salad is quick to prepare and packed with bright flavors and textures.

Ingredients

Scale

Dressing

  • ¼ cup olive oil
  • 3 tablespoons lemon juice
  • 1 tablespoon tamari soy sauce
  • 1 teaspoon maple syrup
  • Salt and pepper to taste

Salad

  • 1 small fennel bulb, thinly sliced (preferably using a mandolin)
  • 1 Asian pear, cored and thinly sliced
  • 1½ cups baby arugula leaves (or any salad leaf mix)
  • ½ cup pomegranate seeds
  • 3 tablespoons shelled pistachios, crushed

Instructions

  1. Prepare the dressing: In a small bowl, whisk together the olive oil, lemon juice, tamari soy sauce, maple syrup, salt, and pepper until well combined.
  2. Toss the salad: In a large mixing bowl, combine the thinly sliced fennel, Asian pear slices, and baby arugula. Drizzle about three-quarters of the dressing over the salad and toss thoroughly to coat all ingredients evenly. Taste and adjust seasoning by adding more dressing, salt, or pepper as preferred.
  3. Plate the salad: Transfer the dressed salad onto serving plates or a single large platter, spreading it evenly.
  4. Add toppings: Sprinkle the pomegranate seeds and crushed pistachios over the top of the salad for bursts of sweetness and crunch.
  5. Optional garnish: Add some fennel fronds (the delicate feathery leaves) on top as a fresh and aromatic garnish to complete the dish.

Notes

  • Use a mandolin for evenly thin slices of fennel and pear, which enhances texture and presentation.
  • This salad is best served immediately to maintain the crispness of the ingredients.
  • The tamari soy sauce can be substituted with regular soy sauce if tamari is unavailable, but adjust salt accordingly.
  • For a nut-free version, omit pistachios or substitute with toasted seeds like sunflower or pumpkin seeds.
  • Add fennel fronds only just before serving to prevent wilting.

Find it online: https://yumrecipesfood.com/asian-pear-and-fennel-salad-with-pomegranates-and-pistachios-recipe/