Autumn Arugula Salad with Fennel, Pears, and Pomegranate

Ingredients

For the Dressing

• 1 teaspoon fresh ginger juice (see Step 1)
• ¼ cup fresh-squeezed orange juice
• ¼ cup extra-virgin olive oil
• ¼ teaspoon sea salt
• A few grinds freshly ground black pepper

For the Salad

• ½ cup pecan pieces
• 2 teaspoons maple syrup
• A few pinches sea salt
• 5 ounces baby arugula or mixed baby greens
• 1 small fennel bulb, thinly sliced
• 2 ripe pears (Bosc or similar), quartered, cored, and sliced
• Aged balsamic vinegar, for drizzling
• 6 ounces goat cheese (chèvre or feta), crumbled — optional
• ¼ cup pomegranate seeds

Instructions

1. Make the Ginger-Orange Dressing (8 min)

a. Peel and finely grate 1–2 inches of fresh ginger using a microplane or fine grater. Gather the pulp in your hand and squeeze the juice into a small bowl or cup — you should have about 1 teaspoon.

b. In a small bowl or glass measuring cup, whisk together orange juice, olive oil, ginger juice, sea salt, and black pepper until emulsified. Set aside to let the flavors mingle.

2. Toast the Pecans (8–10 min)

a. Preheat oven to 325°F.

b. Spread pecans on a sheet pan and toast for about 8 minutes, tossing halfway through.

c. Transfer warm nuts to a small bowl, drizzle with maple syrup, sprinkle with sea salt, and toss to coat. Set aside to cool and crisp up.

3. Assemble & Serve (7 min)

a. In a large bowl, combine arugula (or mixed greens) and thinly sliced fennel. Just before serving, drizzle enough dressing to lightly coat the greens, and toss gently with tongs or clean hands.

b. Arrange dressed greens on a large platter or individual plates. Top with sliced pears and a drizzle of aged balsamic.

c. Finish with the maple pecans, crumbled goat cheese (if using), and pomegranate seeds. Serve immediately.