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Shaved Fennel Salad with Asian Pear and Pomegranate

  • Author: Stephanie Bosch


Easy to assemble, this salad will not only be a delectable accompaniment to your holiday meal; it will also serve as a perfect floral centerpiece!


  • 4 cups arugula
  • 1 fennel bulb, thinly sliced (fronds may be saved for salad garnish)
  • 2 small Asian pears, or 1 large pear, sliced length-wise
  • 1/2 cup herbed vegan goat cheese
  • 1/2 cup pecans
  • Arils (seeds)  from 1 pomegranate
  • 6 fronds of dill, stemmed
  • 1 Tablespoons pumpkin seeds
  • 1/2 small red onion, sliced thin, halved


  • Juice from 1 lemon
  • 3 Tablespoons olive oil
  • 1 1/2 Tablespoons Dijon mustard
  • 1 Tablespoon ginger, minced
  • 1 1/2 Tablespoons apple cider vinegar
  • 1 Tablespoon coconut nectar (can also use maple syrup)
  • 1/4 teaspoon salt
  • 1/8 tsp ground black pepper



  1. For the dressing: Gently whisk all ingredients together in a small bowl until combined.  Season to taste, and add extra sweetener, vinegar or lemon juice as needed.
  2. Arrange the arugula, on a medium sized platter or large flat bottomed bowl.  Add the fennel, red onion, and pears.  Sprinkle with pecans, pumpkin seeds, and arils.  
  3. Top salad with dill fronds.  
  4. When ready to serve, drizzle with ginger dressing.  
  5. Serve and enjoy!