Baked Fennel and Pear Salad with Walnut Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Warm roasted fennel and pears paired with creamy goat cheese and a nutty walnut dressing for a sophisticated yet simple salad. This mediterranean-inspired salads ready in about 35 minutes pairs fennel bulbs, Bosc pears, olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (10 ratings) Prep: 15 min Cook: 20 min Serves 2 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Toss 2 thinly sliced fennel bulbs and 2 thinly sliced Bosc pears with 1 tbsp olive oil and 1 tbsp balsamic vinegar on a baking sheet. Roast for 20 minutes until tender and caramelized.
  2. Step 2: While vegetables roast, whisk 1/4 cup toasted walnuts, 1 tsp honey, 1 tbsp balsamic vinegar, and 1 tbsp olive oil in a small bowl until smooth.
  3. Step 3: Toss 5 oz mixed greens with 1/4 cup crumbled goat cheese and 2 tbsp walnut vinaigrette in a large bowl.
  4. Step 4: Arrange roasted fennel and pears over the greens. Drizzle with remaining vinaigrette and serve immediately.

Frequently asked questions

How long does Baked Fennel and Pear Salad with Walnut Vinaigrette take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Fennel and Pear Salad with Walnut Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fennel bulbs from drying out.

Can I substitute ingredients in Baked Fennel and Pear Salad with Walnut Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Fennel and Pear Salad with Walnut Vinaigrette for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Fennel and Pear Salad with Walnut Vinaigrette?

Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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