Roasted Fennel Pear Salad Vinaigrette Pecan Nuts Recipe

I absolutely love this recipe because it perfectly balances the sweet, caramelized pears with the savory, roasted fennel, creating a flavor explosion in every bite. Plus, the creamy goat cheese and crunchy pecans provide the perfect textures that make this salad feel like a gourmet treat at home, making it a go-to for impressing guests or treating myself!

This Roasted Fennel Pear Salad with Vinaigrette and Pecan Nuts is such a beautiful dish. The combination of sweetness and crunch makes it a delightful starter or side salad.

The roasted fennel and pears offer a gorgeously caramelized depth that you don’t typically find in green salads. And then there’s the dressing, which is a tangy delight that consists of balsamic vinegar, honey, and a bit of Dijon mustard.

I love how the crumbled goat cheese, the toasted pecans, and the very simple salad greens turn this dish into a powerhouse salad that could easily serve as a light main course.

Ingredients

• Fennel: High in fiber; adds a sweet, anise-like flavor.
• Pears: Rich in vitamins, provide natural sweetness and juiciness.
• Olive Oil: Healthy fats; enhances flavor and aids in roasting.
• Balsamic Vinegar: Adds tangy sweetness, balances flavors.
• Goat Cheese: Creamy texture; provides protein and calcium.
• Pecan Nuts: Great source of healthy fats and adds crunch.

Ingredient Quantities

• 2 medium fennel bulbs, trimmed and sliced
• 2 ripe pears, cored and sliced
• 3 tablespoons olive oil, divided
• Salt and freshly ground black pepper, to taste
• 1 tablespoon balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 2 cups mixed salad greens
• 1/2 cup crumbled goat cheese
• 1/3 cup pecan nuts, toasted and roughly chopped
• 1 tablespoon lemon juice

Instructions

1. 400°F (200°C) is the desired oven temperature.

2. Arrange the fennel and pear slices on a baking sheet. Drizzle with 1 tablespoon olive oil. Season with salt and freshly ground black pepper.

1. Place the sliced fennel bulbs and pears on a baking sheet, and drizzle with 1 tablespoon of olive oil.

2. Season with salt and freshly ground black pepper.

3. Place in oven set to 400 degrees Fahrenheit for 20-25 minutes. Check for doneness. Fennel should be tender and slightly caramelized. Pears should be starting to brown.

4. In a small bowl, combine the remaining 2 tablespoons of olive oil, balsamic vinegar, honey, Dijon mustard, lemon juice, and a pinch of salt and pepper and whisk together to make the vinaigrette.

5. In a big salad bowl, mix the salad greens and half of the vinaigrette. Toss well to coat the greens evenly.

6. Put the roasted pears and fennel into the salad bowl.

7. Strew the salad with the broken bits of goat cheese and the toasted pecans.

8. Pour the rest of the vinaigrette over the salad.

9. Toss the salad gently so that all ingredients combine well and the vinaigrette evenly coats each leaf.

10. Immediately serve the dish and enjoy the fantastic mix of flavors and textures.

Equipment Needed

1. Oven
2. Baking sheet
3. Knife
4. Cutting board
5. Small bowl
6. Whisk
7. Large salad bowl
8. Measuring spoons
9. Measuring cups

FAQ

• Can I substitute the pears with another fruit?Apples or fresh figs, yes, make excellent substitutes for pears in this salad.
• What is the best way to toast the pecan nuts?Distribute them evenly on a baking sheet and place in an oven that has been preheated to 350°F (175°C). Let them bake for about 5-8 minutes, stirring them around now and then so they brown nicely on all sides.
• How far in advance can I prepare the roasted fennel?The fennel can be roasted the day before. Refrigerate it in an air-tight container until you’re ready to use it.
• Can I use a different type of cheese?Of course, if goat cheese is unavailable, feta or blue cheese are good alternatives.
• Is there a substitute for Dijon mustard in the vinaigrette?If Dijon is not available, whole grain mustard or yellow mustard can be used.
• How do I keep the pears from browning?Add a few drops of lemon juice to the pear slices; this will stop them from browning.
• What type of mixed salad greens are recommended?A good mix of arugula, spinach, and baby kale imparts a variety of flavors and textures.

Substitutions and Variations

Fennel bulbs: You can switch out for sliced celery or leeks if you want to go in a different flavor direction.
Change from olive oil to one of the following:
– Avocado oil, for a neutral flavor
– Walnut oil, for added nuttiness
Balsamic vinegar: Substitute red wine vinegar or apple cider vinegar for a zesty alternative.
Cheese made from goat’s milk: Substitute with feta or blue cheese for a more flavorful experience.
Nuts pecan: Trade them for walnuts or almonds to get a different kind of crunch.

Pro Tips

1. Caramelization Tip Roast the fennel and pears until they’re caramelized to enhance their natural sweetness. For best results, make sure they are spaced out on the baking sheet to avoid steaming instead of roasting.

2. Vinaigrette Emulsification When making the vinaigrette, slowly drizzle in the olive oil while whisking vigorously to create a well-emulsified, creamy dressing that will cling better to the salad.

3. Enhanced Flavor To intensify the nutty flavor of the pecans, consider roasting them on a separate baking sheet for a few minutes before roughly chopping them. Watch closely to prevent burning.

4. Cooling Roasted Ingredients Allow the roasted fennel and pears to cool slightly before adding them to the salad greens to prevent wilting and to maintain texture in your salad.

5. Serving Suggestion For an extra burst of flavor, add a sprinkle of fresh herbs like mint or parsley just before serving. This will add a refreshing note to complement the richness of the cheese and the sweetness of the pears.