Paleo Raw Autumn Pear Salad – a healthy, seasonal and simple salad that you can enjoy in these colder months. The combination of fresh, seasonal pear and raw fennel gives this salad a sweet taste and crunchy texture that you’ll adore!Jump to Recipe
I’m in love with simple salads. Here, this fresh salad is made up of seasonal pear, raw fennel, carrot ribbons, spinach and topped with unsalted pistachios for an added crunch.
A completely vegan and raw salad; it was actually born from trying raw fennel for the first time – the sweet liquorice flavour is so beautiful!
Don’t take the season out of the salad; pears are a great Autumn fruit, in the UK from October and the fennel season rounds up in October. I’m giving you the idea in advance so you can enjoy it during these colder months.
If you do need to substitute the pear, apples are great and you can top these with any nuts you have on hand (walnuts are my next suggestion). As for substituting the fennel – let me be honest, this isn’t your salad today lol.
Quick – 10 minutes tops!
Simple – tastes great on its own, or you can add a squeeze of lemon for a citrusy tang.
Who says salads are only for summer? Try this Paleo Raw Autumn Pear Salad and let it bring you into the beautiful Autumn season.
- 2 conference pears (sliced and deseeded)
- 2 g fennel (tops and bottoms cut off, sliced)
- 3 carrots
- 100 g spinach leaves
- ½ cup of pistachios (or just as much as you want)
- Squeeze of half a lemon
- Prep your ingredients, the way you slice them is purely up to you.
- For the carrots, you can use a peeler and drag it across your carrots to produce "ribbons"
- Assemble your salad, it tastes great as is or with a squeeze of lemon.
In the case that you don’t eat this salad immediately, rubbing your cut pears with lemon is a good way to keep them from discolouring.
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