A super refreshing and gluten free Arugula, Fennel and Pear salad is all you need to for a light and vegetarian lunch. Perfectly paired with candied chile almonds and goat cheese.
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Arugula Spinach and Fennel Salad

A super refreshing and gluten free Arugula, Fennel and Pear salad is all you need to for a light and vegetarian lunch. Perfectly paired with candied chile almonds and goat cheese.

Course Side
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 people
Calories 649 kcal
Author ijustmakesandwiches

Ingredients

Pesto

  • 1 ounce basil leaves
  • 2 tablespoons almonds toasted
  • 1 tablespoon lemon juice
  • 1 tablespoon Parmesan cheese
  • 1 clove garlic minced
  • 1/4 cup olive oil
  • To taste salt and pepper

Spiced Nuts

  • 1/4 cup almonds
  • 1/4 teaspoon chile powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon brown sugar

Pear Vinaigrette

  • 2 each pears peeled and quartered
  • 1/4 cup Champagne vinegar
  • 1/2 tablespoon dijon mustard
  • 1 tablespoon honey
  • 3/4 cup olive oil
  • To taste salt and pepper

Salad

  • 4 ounces arugula and spinach
  • 1/2 bulb fennel thinly sliced
  • 2 tablespoons goat cheese
  • 1 pear largely shredded

Instructions

Pesto

  1. Toast almonds in a 350 degree oven for 5 minutes or until golden brown, let cool. Combine pesto ingredients in a food processor or blender and blend until a thick paste forms. Thin with a bit more olive oil until viscous.
    I love the light and freshness of this arugula and spinach salad but the flavors are cleansing to your palate and soul. Let me dive into why this Arugula Spinach and Fennel salad is the next salad you need to make!

Spiced Nuts

  1. Combine nuts, spices and sugar together with a drizzle of olive oil and toast until golden brown, about 5 minutes.

    A super refreshing and gluten free Arugula, Fennel and Pear salad is all you need to for a light and vegetarian lunch. Perfectly paired with candied chile almonds and goat cheese.

Pear Vinaigrette

  1. Boil pears in some water with a splash of lemon juice until soft. Let cool to room temperature.
    A super refreshing and gluten free Arugula, Fennel and Pear salad is all you need to for a light and vegetarian lunch. Perfectly paired with candied chile almonds and goat cheese.
  2. In a food processor or blender, combine pears, vinegar, mustard, honey, salt and pepper and blend until smooth. Add olive oil in a steady stream with the base spinning at medium speed until all of the oil is added. An emulsified vinaigrette will be creamy and uniformed looking.
    A super refreshing and gluten free Arugula, Fennel and Pear salad is all you need to for a light and vegetarian lunch. Perfectly paired with candied chile almonds and goat cheese.

Assembling Salad

  1. In a large mixing bowl, mix together pesto and fennel until evenly coated.
  2. Add lettuces, some spiced nuts, cheese and 2 tablespoons of vinaigrette to the salad. Toss together and plate.
    A super refreshing and gluten free Arugula, Fennel and Pear salad is all you need to for a light and vegetarian lunch. Perfectly paired with candied chile almonds and goat cheese.
  3. Garnish with goat cheese and remainder of the spiced nuts.
Nutrition Facts
Arugula Spinach and Fennel Salad
Amount Per Serving (8 ounces)
Calories 649 Calories from Fat 567
% Daily Value*
Total Fat 63g 97%
Saturated Fat 9g 45%
Cholesterol 4mg 1%
Sodium 95mg 4%
Potassium 396mg 11%
Total Carbohydrates 18g 6%
Dietary Fiber 4g 16%
Sugars 10g
Protein 6g 12%
Vitamin A 23.9%
Vitamin C 15.3%
Calcium 13.8%
Iron 10.9%
* Percent Daily Values are based on a 2000 calorie diet.