Description
Celebrate the crisp flavors of the season with this vibrant Autumn Pear Salad. It features a harmonious blend of fresh, thinly sliced pears, earthy spinach, and sweet-and-crunchy candied walnuts. Finished with a tangy, house-made balsamic vinaigrette and sharp parmesan shavings, this dish is a perfect balance of textures and tastes. It is sophisticated enough for a dinner party yet simple enough for a busy weeknight, bringing a touch of gourmet comfort to your table in under twenty minutes.
Ingredients
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
1/2 cup chopped walnuts
1 Tbsp salted butter
1 Tbsp packed light-brown sugar
7 oz Spring Salad & Spinach blend
2 oz parmesan cheese, shaved
2 Pears, sliced thin
1/3 cup dried sweetened cranberries
Instructions
In a blender or whisking bowl, combine olive oil, balsamic vinegar, honey, dijon mustard, diced shallot, salt, and pepper until emulsified.
In a small pan over medium heat, melt the salted butter and add the chopped walnuts and brown sugar.
Cook the walnuts for 3-5 minutes, stirring constantly until the sugar is caramelized and the nuts are coated; set aside to cool.
In a large salad bowl, combine the salad greens, sliced pears, and dried cranberries.
Top the salad with the cooled candied walnuts and parmesan shavings.
Drizzle the prepared balsamic vinaigrette over the salad just before serving and toss gently.
Notes
Ensure you let the candied walnuts cool completely before adding them to the salad to prevent the greens from wilting. You can substitute Bartlett or Anjou pears with Bosc pears if preferred. Store leftover dressing in an airtight container in the refrigerator for up to one week.
Nutrition
- Serving Size: 1 salad bowl
- Calories: 320
- Sugar: 18g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 5g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg