Pear Salad
Yield: 6 servings
Calories: 195kcal
Crisp, juicy pears meet creamy goat cheese, candied walnuts, and tender mixed greens in this elegant salad, all brought together with a sweet honey-balsamic vinaigrette.
Ingredients
Pear Salad
- 5 ounces (142 g) mixed greens
- 1 (222 g) pear, D'Anjou, Bartlett, or Bosc, ⅛" thick slices
- ⅓ cup (49 g) candied walnuts
, or candied pecans - ¼ cup (67 g) red onions, ⅛" thick slices
- ¼ cup (34 g) crumbled goat cheese, or blue cheese
- ¼ cup (34 g) dried cranberries
Balsamic Vinaigrette
- ¼ cup (60 ml) balsamic vinegar
- 2 tablespoons (30 ml) honey
- 2 teaspoons (10 ml) Dijon mustard
- 1 teaspoon (5 ml) mayonnaise, optional
- ½ teaspoon (3 g) kosher salt
- ¼ teaspoon black pepper
- ½ cup (120 ml) extra-virgin olive oil
Instructions
- Prepare the Mixed Greens – Rinse the mixed greens under cool water. Dry the leaves in a salad spinner. Refrigerate until ready to use.
- Slice the Pear – Rinse the pear and pat completely dry. Place it on a cutting board, cut it in half lengthwise, and remove the core and stem. Slice into even 1/8-inch-thick slices. Keep the sliced pears covered until ready to assemble the salad to help reduce browning.
- Make the Dressing – In a medium bowl, whisk together balsamic vinegar, honey, Dijon mustard, mayonnaise (if using), salt, and pepper. Slowly drizzle in the olive oil and whisk until it becomes a lightly thickened, emulsified dressing. Season to taste.
- Dress the Mixed Greens – Add the mixed greens to a large serving bowl. Drizzle on ¼ cup of the dressing and toss to coat. Alternatively, wait to add the dressing right before serving.
- Assemble the Salad – Top the mixed greens with sliced pears, pecans, red onions, goat cheese, and dried cranberries.
- To Serve – Serve the pear salad with extra dressing on the side.
Notes
- Dressing Yield: ¾ cup
- Stop the Pears from Browning: Slice the pears and add them to a bowl with 1 cup cold water mixed with 1/2 teaspoon salt. Soak for 5 to 10 minutes, then rinse well before adding to the salad.
- Storing: Store the dressing in an airtight container in the refrigerator for up to 5 days. Whisk before using. You can cover the undressed salad and refrigerate it for up to 2 days.
Nutrition
Calories: 195kcal | Carbohydrates: 17g | Protein: 3g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 4mg | Sodium: 179mg | Potassium: 99mg | Fiber: 2g | Sugar: 13g | Vitamin A: 375IU | Vitamin C: 7mg | Calcium: 27mg | Iron: 1mg
Recipe Link
Recipe Video