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Pear Fennel Walnut Salad


Pear Fennel Walnut Salad

Pear Fennel Walnut Salad

Photo © Molly Watson

Sweet pears, crispy fennel, and crunchy walnuts make a beautiful and delicious - not to mention super easy - fall salad. Anjou, French butter, and Comice pears are particularly good here, although it's also a good place to make use of Asian pears.

You can add a depth of flavor by toasting the walnuts first, but it's not necessary.

Note: This is a lovely and tasty seasonal addition to the Thanksgiving table.

Prep Time: 15 minutes

Total Time: 15 minutes


  • 1 bulb fennel
  • 2 pears
  • 3 Tbsp. fresh lemon juice, divided
  • 3 Tbsp. walnut oil
  • 1/2 tsp. fine sea salt
  • 1/3 cup walnuts


  1. Trim the fennel, cut the bulb in half lengthwise, and slice fennel very thinly. Core the pears and slice them very thinly. You can peel the pears if you like - the salad in the picture uses peeled pears - but make things even easier by leaving them on. In a large bowl, toss the fennel and pear slices with 1 tablespoon of the lemon juice (this toss with pure lemon juice will help keep the fennel and pear slices from browning).
  2. Whisk the walnut oil, remaining 2 tablespoons lemon juice, and salt to combine.
  3. Arrange the fennel and pears on 4 to 6 plates and drizzle each plate with dressing. Sprinkle walnuts on top (I like walnut halves in this salad, but you can chop them if you prefer). Serve immediately.

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