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Spinach Salad with Pear Gruyere and Fennel

Updated: Nov 8, 2019

I love this recipe for holiday gatherings. Especially for Thanksgiving.

Both Fennel and Pears are beautiful Autumn flavors that I think feature wonderfully on the Thanksgiving Dinner Table!

Make your salad an hour in advance, allowing the fresh veggies to come to room temperature. Did you know this brings out the flavor in fresh foods? Be sure to wait until just 10 mins before serving to dress it tho! We don’t want soggy salad!

I love to use our Dijon- Balsamic Dressing on this flavorful salad.


1 small bag Mixed Rocket & Baby Spinach

1/2 bulb Fennel with the 'Leaves', sliced as thinly as possible

1/2 Red Oinion, sliced as thinly as possible

1 Pear, sliced as thinly as possible

1/4 cup Gruyere Cheese, Slivered (I’m using locally made South African!)

1 Meyer (if possible) Lemon, sliced as thinly as possible

1/2 cucumber, sliced as thinly as possible

Sea SaltPepper

1 tbsp Raw Honey, drizzled across the top.


Rinse and drain Rocket & Spinach while you do the chopping

Place the washed Leaves in a large bowl, and slice the Pear, Fennel, Cucumber, Red Onion and Lemon in very thin slivers (esp the Lemon and Fennel).

Dice some of the Fennel leaves (or herb) and add that too the bowl. These have a wonderful licorice flavor.

Toss the sliced vegetables in with with Spinach, and add the Cheese, drizzle on the Honey, and sprinkle Salt and Pepper to taste.

Toss the Salad really well and serve about 15mins-1hr after making.

Salad is best at room temperature and if the dressing is able to ‘marinate’ for 10-15 minutes. Any longer than that and it gets kind of soggy!

Bring to your Thanksgiving Gathering!


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