Pear and Arugula Salad with Fennel and Caraway

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Pear and Arugula Salad with Fennel and Caraway


  • 1-1/2 cups freshly squeezed lemon juice
  • 1/2 cup apple cider vinegar
  • 1 pound fresh fennel, thinly sliced
  • 2 (#10) cans Pacific Northwest Canned Pear halves, in juice, drained and juice reserved for another use
  • 2 tablespoons pure maple syrup
  • 1 cup olive oil
  • 2 tablespoons caraway seeds
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup fresh dill weed
  • 3 pounds arugula, washed and dried


Put the lemon juice and vinegar in a non-reactive bowl or other container with the fennel and allow to sit 30 minutes, stirring occasionally. After 30 minutes, drain the fennel, reserving the liquid for the vinaigrette. Return the drained fennel to the same non-reactive container along with the drained pears. Cover and refrigerate until ready to use.

To make dressing, add the reserved liquid from the fennel and the maple syrup to the jar of a blender and pulse to combine. Drizzle the olive oil in slowly, in a steady stream with the blender running. Stir the salt, pepper and caraway in by hand and refrigerate until ready to use.

To assemble the salad, toss the dill weed and arugula to the fennel and pears. Drizzle with the vinaigrette and gently toss the ingredients to thoroughly coat and combine. Serve immediately.


Makes 30 (1 cup) servings


  • Calories: 191.7
  • Calories from Fat: NA
  • Fat: 8g
  • Saturated Fat: 1g
  • Cholesterol: 0g
  • Sodium: 269mg
  • Carbohydrate: 30.7g
  • Dietary Fiber: 5.9g
  • Sugar: 18.5g
  • Protein: 2.1g
  • Vitamin A: 1124.8IU
  • Vitamin C: 12.3mg
  • Calcium: 108.3mg
  • Iron: 1.6mg

Recipe By: Dylan Bliss, Monterey Peninsula Unified School District