Pear, Fennel, & Pomegranate Salad

Working from home has a way of blurring the lines between taking care of work and taking care of yourself. I’ll be deep in a project, coffee long gone cold, realizing it’s 2 p.m. and I haven’t eaten anything real all day. It’s not intentional; it’s just that when you’re juggling home, work, and motherhood, your own needs are always the easiest to set aside.

Lately, I’ve been trying to change that. To slow down, pause between tasks, and make something that feels good to eat. Something that reminds me that food isn’t just fuel, it’s a way to reconnect with myself.

So I’ve started batching salads at the start of the week. Layering ingredients into jars or containers so they’re ready when I am: crisp greens, something sweet, something crunchy, something creamy, and always a bright, homemade dressing. It’s the simplest kind of self-care, and somehow it makes the whole week feel a little more grounded.

This Pear, Fennel, & Pomegranate Salad has been my favorite lately. It’s light but satisfying, sweet but earthy, and so full of texture that it never feels like “just a salad.”

The pear brings that mellow sweetness that balances everything else. Shaved fennel adds a subtle licorice-like flavor that gives every bite a little zing. Pomegranate arils give pops of color and juice, a little tartness that wakes up the palate. Toasted walnuts add warmth and crunch, the grounding element that ties it all together. And goat cheese, always, need I say more?

What really makes it sing is the dressing. It’s equal parts bright and cozy, made with olive oil, apple cider, honey mustard, dill, garlic, chili flakes, and just a hint of fennel seed for depth.

Making it once at the start of the week feels like a small act of care. Like saying: even if the day gets away from me, I can still feed myself something yummy and beautiful.

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Pear, Fennel, & Pomegranate Salad

Yield 4-6

Author Bramble Mill

Prep time

15 Min

Total time

15 Min

A fresh, flavorful fall salad made with crisp pears, shaved fennel, pomegranate arils, walnuts, and goat cheese, all tossed in a homemade apple cider vinaigrette. Perfect for meal prep, work-from-home lunches, or an easy seasonal side.

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Ingredients

For the Salad

• 8 cups mixed greens
• 2 ripe pears, diced
• ½ cup pomegranate arils
• 1 bulb fennel, thinly shaved
• ½ cup walnuts, lightly toasted
• 4 oz goat cheese, crumbled

For the vinaigrette

• 3 tbsp olive oil
• 4 tbsp apple cider
• 1 tbsp + 1 tsp apple cider vinegar
• 1 tbsp + 2 tsp honey
• 2 tsp honey mustard
• ¼ tsp chili flakes
• ½ tsp dill
• ½ tsp garlic powder
• ¼ tsp crushed fennel seed
• Salt to taste

Instructions

To Make It

1. In a jar, combine vinaigrette ingredients and shake well until smooth and emulsified. Taste and adjust to your liking, adding more honey for sweetness or more vinegar for tang.
2. Arrange greens on a platter, then layer with pear, fennel, pomegranate, walnuts, and goat cheese. Drizzle with dressing just before serving.

Notes

A note on greens

Use any mix you like. I love a blend for variety in texture and flavor. The “Bold Mix” at the supermarket is my favorite. It has that perfect balance of crisp and tender leaves that hold up beautifully to the vinaigrette.

It’s simple and satisfying, the kind of thing that makes the day feel a little softer. Just a fresh bowl of greens, a few quiet minutes at the counter, and a reminder that taking care of yourself can start with something as small as lunch.