Pear, Prune and Fennel Salad

This Pear, Prune, and Fennel Salad is brimming with good-for-you ingredients, yet tastes so satisfyingly indulgent that you can make a meal of it.

Servings: 4
Prep Time:


  • 1 cup ranch dressing
  • 1 tablespoon chopped fresh tarragon
  • 4 cups watercress leaves
  • 1 large fennel bulb, shaved thin on a mandoline, fronds reserved
  • 1 large Bosc pear, shaved thin on a mandoline
  • 3/4 cup California Prunes, halved
  • 1/2 cup toasted walnuts, roughly chopped
  • flaky sea salt, to taste


In a small bowl whisk together the ranch dressing and tarragon. Set aside.

On a platter, layer the watercress, fennel, fennel fronds, and pears. Sprinkle the prunes and walnuts over the salad and season to taste with salt. Serve with the prepared dressing on the side.

For more salad recipes, visit our Recipes page.

Nutrition Facts

  • Calories 303
  • Saturated Fat 1 g
  • Monounsaturated Fat 1 g
  • Total Fat 10 g
  • Fiber 8 g
  • Protein 5 g
  • Sodium 227 mg
  • Carbohydrate 52 g
  • Potassium 826 mg