• Serves: 4
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Total Time: 45 min


For the Dressing

  • ½ cup Welch’s 100% Grape Juice
  • ¼ cup olive oil
  • ½ cup Kefir, low-fat, plain
  • 1 tbsp balsamic vinegar
  • 1 tbsp Kikkoman Lime Ponzu Sauce
  • 1 tbsp minced garlic
  • Dash of cayenne pepper
  • Salt and pepper to taste (1/16 tsp each)

For the Salad

  • 5 cups baby arugula, washed and dried
  • 1 tsp olive oil
  • 1 pear, cored and quartered (about 1 cup)
  • 1 fennel bulb, cored and quartered (about 2 cups)
  • 1 small red onion, halved and sliced (about ¾ cup)
  • 1 tbsp chia seeds


  1. Preheat oven to 400° F.
  2. Make the dressing: Whisk all ingredients for dressing in a bowl. Set aside.
  3. In a small, rimmed baking sheet, drizzle olive oil over fennel and season with salt and pepper. Cover with foil and bake for 15 minutes.
  4. Uncover, turn fennel over, add pear cut side up and bake for another 15 minutes or until fennel is tender. Transfer to a plate.
  5. Thinly slice fennel and dice pear.
  6. Combine arugula and onion in a large bowl. Add fennel and pear, and toss gently.
  7. Toss salad with half the dressing.
  8. Sprinkle with chia seeds and serve with additional dressing on the side.

Nutrition per Serving

Serving Size: 1/4 of salad with 2 tbsp vinaigrette

  • 150 calories
  • 8g total fat
  • 1g saturated fat
  • 99mg sodium
  • 0.6mg cholesterol
  • 20g carbohydrates
  • 3g protein
  • 6g fiber
  • 12g sugar


Heart-Check certification does not apply to information reached through links unless expressly stated.

Recipe Created by

Diane Henderiks, RD

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