arugula, fennel, and pear salad (vegan & gluten-free) Something Vegan Thanksgiving sides week

1 cup raw walnuts
3 Tbsp. lemon juice
2 Tbsp. olive oil
1/4 tsp. salt
1/8 tsp. ground black pepper
6 cups arugula
1 fennel bulb, thinly sliced
1 pear, thinly sliced (I used a D’Anjou pears)
3 ribs celery, chopped

Heat the oven to 400 degrees Fahrenheit. Spread the walnuts onto a baking pan, and bake for about 7 minutes, or until toasted. Set to the side. To a bowl, add lemon juice, olive oil, salt, and black pepper. Whisk well, and set to the side. To a large bowl, add arugula, fennel, most of the pear, celery, and half of the walnuts. Mix together. Add the dressing, and mix well. Transfer to a serving bowl, and top with the remaining pear and walnuts. Makes 4-6 side servings.

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