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Recipe: Fennel, Pear, Arugula, and Walnut Salad

Pears

Serving Size: 1 Serving

Ingredients:

  • 1 cup baby arugula, packed

  • 1/2 fennel bulb, sliced thinly

  • 1 pear (core removed & cut into ¼” chunks)

  • 1/4 cup roasted walnuts (unsalted- see below for directions)

  • 2 Tbsp. Balsamic Dressing (recipe page 3)

  • Add Sliced Turkey – if desired

Directions: 

Combine all ingredients in a bowl and mix well. 

Next, whisk the oil and vinegar together in a small bowl before dressing the salad.

*Roasted Walnuts: Preheat the oven to 400F. Roast for 5-6 minutes on a baking sheet and keep a close eye to make sure they don’t burn.


Photo Credit: Canva by sergiimostovyia

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