Description
This Autumn Pear Salad combines fresh pears, crisp greens, and tangy parmesan with a luscious balsamic vinaigrette and sweet, caramelized walnuts for a perfect balance of flavors and textures. Ready in just 15 minutes, it's a refreshing and elegant salad that's perfect for fall gatherings or a light meal.
Ingredients
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 (about 3/8 tsp salt and 1/4 tsp black pepper)
Salad
- 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 (Bartlett or Anjou), thinly sliced
- 1/3 cup dried sweetened cranberries
Instructions
- Prepare the dressing: In a blender, combine olive oil, balsamic vinegar, honey, Dijon mustard, and finely diced shallot. Season with salt and freshly ground black pepper (approximately 3/8 teaspoon salt and 1/4 teaspoon pepper). Blend the mixture for about 20 seconds until well emulsified. Store the dressing in an airtight container and refrigerate until ready to use.
- Candied walnuts: Heat a medium skillet over medium heat and melt the salted butter together with the packed light-brown sugar until combined. Add the chopped walnuts and stir constantly, cooking for about 2 minutes until the walnuts are caramelized and glossy. Transfer the candied walnuts onto a plate in a single layer to cool completely.
- Assemble the salad: In a large bowl, layer the Spring Salad & Spinach blend and thinly sliced pears. Toss gently with the prepared dressing to lightly coat the greens and pears. Top the salad with shaved parmesan cheese, dried sweetened cranberries, and the cooled candied walnuts. Serve immediately for optimal texture and freshness, as the dressing may wilt the greens if left too long.
Notes
- Use Bartlett or Anjou pears for best flavor and texture.
- Dress the salad just before serving to prevent the greens from wilting.
- To save time, prepare the dressing a day ahead and refrigerate.
- You can substitute pecans for walnuts if preferred.
- Adjust salt and pepper in the dressing to your taste.