Autumn Pear Salad with Maple Balsamic Dressing
User Reviews
4.7
Autumn Pear Salad with Maple Balsamic Dressing
Description
This salad combines a mix of tender red and green leaf lettuces with thinly sliced ripe pears, which add a delicate fruit sweetness. Asiago cheese shaved thinly contributes a nutty and slightly sharp contrast that complements the pears. Toasted cashews add textural crunch and a caramelized flavor, while pomegranate arils provide a bright tartness and juicy pop, balancing the richness.
The maple balsamic dressing is emulsified by shaking together olive oil, balsamic vinegar, Dijon mustard, pure maple syrup, half-and-half, and a pinch of kosher salt with lightly scored garlic to infuse subtle aroma. The mixture can be prepared in advance and gently warmed if too thick from chilling. The salad leaves are lightly coated with the dressing before adding the remaining toppings and tossing lightly to combine flavors without bruising the lettuce.
This dish works well as a starter or a side for a light meal during the fall season, showcasing seasonal pears and warm, sweet-tart flavors. The combination balances creamy, crunchy, tangy, and sweet elements in every bite.
The dressing may be adapted with lower-fat milk, though it will be thinner and less rich. Serving the dressing on the side allows a more controlled addition. The recipe suggests that the dressing keeps well chilled for a week, making it convenient for meal prep.
Ingredients
Maple Balsamic Dressing:
- 1 garlic scored (meaning the surface of the clove is lightly cut a few times, medium clove
- ½ cup olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons Dijon mustard
- 3 tablespoons pure maple syrup not pancake syrup
- ¼ cup half-and-half or whole milk (see note
- Pinch kosher salt coarse
Salad:
- 6-8 cups green leaf lettuce chopped
- 6-8 cups red leaf lettuce chopped
- 2 pear cored and thinly sliced, ripe
- 2 ounces Asiago cheese shaved with a vegetable peeler (or shredded)
- ½ - ¾ cup chopped toasted cashews
- ½ cup pomegranate arils craisins or dried cherries would be a good substitute
Instructions
- For the dressing, put the scored garlic clove in a jar and add all the other dressing ingredients. Put a lid on the jar and shake like your life depends on it. Refrigerate until ready to serve (this can be made a week or so in advance). Shake to recombine ingredients before using. If the dressing is overly thick out of the fridge, microwave it for 5-10 seconds to help loosen it up.
- For the salad, add the lettuce to a large bowl. Drizzle some of the dressing over the lettuce until lightly coated. Add the pears, cheese, cashews and pomegranate arils to the top and just lightly toss. Drizzle on extra dressing to taste. Serve immediately.
- Alternately, you can toss all the salad ingredients together and serve the dressing separately for individuals to add as they like.
Notes
- The dressing can be made up to a week ahead and stored refrigerated; shake well before use.
- If the dressing thickens in the fridge, warming it briefly loosens the texture.
- For a lighter dressing, use whole or low-fat milk instead of half-and-half, but expect reduced richness.
- Serve the dressing on the side if preferred for individual portion control.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 337kcal | 17% |
| Carbohydrates | 23g | 8% |
| Protein | 7g | 14% |
| Fat | 25g | 38% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 8mg | 3% |
| Sodium | 170mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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