Cucumber, Pear, And Fennel Salad


Cucumber, Pear and Fennel Salad



Serves 6-8

  • 1 1/2 large cucumbers, peeled, and diced into 1/2”-3/4” cubes
  • 1 large fennel bulb, diced into 1/2” cubes
  • 1/4 cup fennel fronds, roughly chopped
  • 2 pears, cored, and diced into 1/2” cubes
  • 1 cup pomegranate seeds
  • 1 lemon
  • 1/4 cup Point Reyes Blue Cheese, crumbled
  • Maldon salt
  • fresh cracked pepper
  • Apple Cider Vinaigrette (recipe to follow)




  • 1 apple (Fuji, Honeycrisp, or Granny Smith), chopped
  • 1/4 cup apple cider vinegar (preferably raw and unfiltered)
  • 1 tablespoon fresh lime juice
  • 1 tablespoon minced shallot 1/4 cup + 1 tablespoon safflower oil
  • 1 tsp. raw sugar
  • sea salt
  • fresh cracked pepper


Combine the diced cucumber, fennel, and pears in a bowl. Add the fennel fronds and the juice from 1 lemon. Stir to coat in the lemon juice. This will prevent any of the vegetables or fruit from browning. Sprinkle in half a cup of the pomegranate seeds and gently stir. Pour the vinaigrette over the mixture and stir. Let sit for 5 minutes. Taste and season with salt and pepper as necessary. When ready to serve, pour the salad into a bowl. Garnish with the rest of the pomegranate seeds, the crumbled blue cheese, and some fresh cracked pepper.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!