Description
This Autumn Pear Salad is a delightful blend of tender spring greens, sweet juicy pears, crunchy candied walnuts, salty rich parmesan, and a tangy balsamic vinaigrette. Perfect as a refreshing fall side or a light main course, this salad balances flavors and textures beautifully with a homemade dressing and candied walnuts adding a sweet and savory crunch.
Ingredients
Scale
Dressing
- 1/3 cup extra virgin olive oil
- 2 1/2 Tbsp balsamic vinegar
- 1 Tbsp honey
- 1 tsp Dijon mustard
- 1 1/2 Tbsp finely diced shallot
- Salt and freshly ground black pepper, to taste (about 1/4 + 1/8 tsp salt and 1/4 tsp pepper)
Candied Walnuts
- 1/2 cup chopped walnuts
- 1 Tbsp salted butter
- 1 Tbsp packed light-brown sugar
Salad
- 7 oz Spring Salad & Spinach blend
- 2 oz parmesan cheese, shaved
- 2 pears, thinly sliced (Bartlett or Anjou recommended)
- 1/3 cup dried sweetened cranberries
Instructions
- Prepare the Dressing: Combine olive oil, balsamic vinegar, honey, Dijon mustard, finely diced shallot, salt, and freshly ground black pepper in a blender. Blend until the mixture is well emulsified, about 20 seconds. Transfer the dressing to an airtight container and refrigerate until ready to use.
- Candy the Walnuts: In a medium skillet over medium heat, melt the butter and brown sugar together. When fully melted, add the chopped walnuts and stir constantly until the walnuts are caramelized and coated evenly, approximately 2 minutes. Spread the candied walnuts out in a single layer on a plate to cool.
- Assemble the Salad: In a large bowl, layer the spring salad and spinach blend with the thinly sliced pears. Toss gently with the prepared dressing just before serving to prevent the greens from wilting.
- Finish and Serve: Top the dressed salad with shaved parmesan, dried sweetened cranberries, and the cooled candied walnuts. Serve immediately to enjoy the fresh textures and flavors.
Notes
- This flavorful Pear Salad easily becomes a favorite fall recipe with its balance of tender greens, sweet pears, crunchy walnuts, rich parmesan, and tangy vinaigrette.
- To maintain the crispness of the greens, add the dressing right before serving.
- Thinly slicing the pears enhances the texture and makes the salad easier to eat.
- You can substitute walnuts with pecans if preferred.
- Use Bartlett or Anjou pears for the best flavor and texture.
Nutrition
- Serving Size: 1 serving
- Calories: 370 kcal
- Sugar: 19 g
- Sodium: 228 mg
- Fat: 27 g
- Saturated Fat: 6 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 13 mg
