Description
This Autumn Pear Salad is a delightful blend of tender spring greens, sweet and juicy pear slices, crunchy candied walnuts, salty shaved Parmesan cheese, and tangy balsamic vinaigrette. Perfect as a fresh and flavorful fall side dish or light meal, it combines textures and tastes to create a salad that highlights the season’s best flavors.
Ingredients
Balsamic Vinaigrette
- 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 (approx. 1/4 + 1/8 tsp salt, 1/4 tsp 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, thinly sliced (Bartlett or Anjou recommended)
- 1/3 cup dried sweetened cranberries
Instructions
- Prepare Dressing: To a blender, add the extra virgin olive oil, balsamic vinegar, honey, Dijon mustard, diced shallot, and season with salt and freshly ground black pepper. Blend the mixture until it is well emulsified, which should take about 20 seconds. Transfer the dressing to an airtight container and refrigerate until ready to serve.
- Candy the Walnuts: In a medium skillet, melt the salted butter over medium heat along with the light-brown sugar. Once melted and combined, add the chopped walnuts and cook, stirring constantly, until the walnuts are caramelized and coated evenly, about 2 minutes. Immediately spread the walnuts in a single layer on a plate to cool and prevent sticking.
- Assemble the Salad: In a large bowl, layer the spring salad and spinach blend with the thinly sliced pears. Gently toss these with the prepared balsamic vinaigrette to evenly coat. Then top the salad with shaved Parmesan cheese, dried sweetened cranberries, and the cooled candied walnuts. Serve immediately to keep the greens fresh and crisp.
- Serving Suggestion: For an alternate presentation, you can layer all salad ingredients first and drizzle the dressing over the top just before serving to avoid wilting the greens.
Notes
- Use Bartlett or Anjou pears for the best flavor and texture balance in the salad.
- Top the salad with dressing right before serving to prevent the greens from wilting.
- Candied walnuts add both a crunchy texture and a touch of sweetness; don't skip this step for best results.
- Shallots add a nice mild onion flavor to the vinaigrette—finely dice for the best texture in the dressing.