Recipes // Salads // Warm Fennel & Pear Salad with Balsamic-Grape Dressing

Warm Fennel & Pear Salad with Balsamic-Grape Dressing

Serves 4 as side dish
Serves 2 as main course

For Dressing:

  • 1/4 cup plain non fat yogurt
  • 1/4 cup Concord grape juice
  • 1tablespoon balsamic vinegar
  • 1teaspoon minced garlic
  • dash of cayenne pepper
  • 2 tablespoons olive oil
  • salt and pepper to taste

For Salad:

  • 1 teaspoon olive oil
  • 1 fennel bulb; cored and thinly sliced
  • 1 small red onion; halved and thinly sliced
  • 5C baby arugula; washed and dried
  • 1 pear; cored and sliced
  • 1/4 cup toasted pignoli nuts


  1. Preheat the oven to 350 F. Place the hazelnuts on a baking sheet and toast in the oven, shaking the pan occasionally to ensure that they brown evenly, for about 8 minutes. Remove from the oven and set aside to cool. Rub the cooled hazelnuts between your palms to loosen the brown husks, allowing the husks to fall to the work surface. Discard the husks and coarsely chop the hazelnuts.
  2. Combine the arugula leaves with pomegranate seeds and persimmon wedges in a large mixing bowl.
  3. In a separate mixing bowl, whisk together the raspberry vinegar and pomegranate juice. Slowly add the grapeseed oil and the olive oil while whisking constantly to blend. Season the vinaigrette with salt and pepper to taste.
  4. Gently toss the salad with enough vinaigrette to coat, and season to taste with salt and pepper. Mound the salad onto 4 plates. Sprinkle any pomegranate seeds that have fallen to the bottom of the bowl over the salads. Sprinkle with the toasted hazelnuts, and serve.
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