How To Make Autumn Pear Salad
Celebrate the flavors of fall with this pear salad recipe. Crisp, juicy pears mingle with tangy balsamic vinaigrette, walnuts, and savory Parmesan cheese.
Serves:
Ingredients
For Balsamic Vinaigrette:
- ⅓cupextra virgin olive oil
- 2½tbspbalsamic vinegar
- 1tbsphoney
- 1tspdijon mustard
- 1½tbspshallotfinely diced
- saltto taste
- pepperto taste
For Salad:
- ½cupwalnutschopped
- 1tbspsalted butter
- 1tbsplight brown sugarpacked
- 7ozSpring Salad & Spinach blend
- 2ozparmesan cheeseshaved
- 2Pearssliced thin, Bartlett or Anjou are great
- ⅓cupdried sweetened cranberries
Instructions
Balsamic Vinaigrette:
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To a blender add olive oil, balsamic vinegar, honey, dijon mustard, diced shallot, and season with salt and pepper to taste.
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Blend mixture for about 20 seconds, or until well emulsified.
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Store in refrigerator in an airtight container until ready to serve.
Salad:
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In a medium skillet, melt the butter along with brown sugar over medium heat.
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Once the mixture has melted, add walnuts and cook for about 2 minutes, stirring constantly until caramelized.
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Transfer to a plate in a single layer to cool.
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Layer lettuce and pears in a large bowl and toss with dressing, then top with parmesan, dried cranberries, and candied walnuts and serve. Alternately, just layer all the salad ingredients then drizzle with dressing.
Recipe Notes
Top this salad with dressing just before serving as it will wilt the lettuces after a while.
Nutrition
- Calories: 280.46kcal
- Fat: 20.22g
- Saturated Fat: 5.38g
- Trans Fat: 0.09g
- Monounsaturated Fat: 12.09g
- Polyunsaturated Fat: 2.01g
- Carbohydrates: 21.60g
- Fiber: 3.82g
- Sugar: 14.49g
- Protein: 5.79g
- Cholesterol: 13.82mg
- Sodium: 393.24mg
- Calcium: 190.08mg
- Potassium: 359.08mg
- Iron: 1.60mg
- Vitamin A: 230.20µg
- Vitamin C: 15.60mg
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