Description
Celebrate the harvest season with this crisp and sophisticated Autumn Pear Salad. Featuring fresh, juicy pear slices, a blend of vibrant greens, and homemade candied walnuts, this dish offers a delightful contrast of textures. The tangy balsamic vinaigrette ties everything together for a perfect balance of savory and sweet notes. Ideal as a refined side dish for your favorite roast or a hearty vegetarian main course, it is as beautiful to look at as it is delicious to eat.
Ingredients
1/3 cup extra virgin olive oil
2 1/2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon dijon mustard
1 1/2 tablespoons finely diced shallot
Salt and freshly ground black pepper to taste
1/2 cup chopped walnuts
1 tablespoon salted butter
1 tablespoon light-brown sugar (packed)
7 ounces Spring Salad & Spinach blend
2 large ripe pears, sliced
2 ounces parmesan cheese, shaved or grated
Instructions
In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, and diced shallot until well combined; season with salt and pepper to taste.
In a small skillet over medium heat, melt the butter.
Add the walnuts and light-brown sugar, cooking and stirring constantly for 3 to 5 minutes until the nuts are toasted and coated in a caramelized glaze; let cool completely.
In a large salad bowl, toss the spring salad and spinach blend with half of the vinaigrette.
Top with the sliced pears, candied walnuts, and shaved parmesan cheese.
Drizzle with the remaining dressing before serving.
Notes
Ensure the pears are ripe but firm for the best texture. You can toast the walnuts ahead of time, but wait to add them until just before serving to maintain their crunch. This recipe is naturally vegetarian; for a vegan version, substitute honey with maple syrup and omit the parmesan or use a plant-based alternative.
Nutrition
- Serving Size: 1 salad bowl
- Calories: 285
- Sugar: 9g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 4g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg