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Pear Salad
Introducing the perfect fall side: pear salad with walnuts, feta, and cranberries, tossed in a maple apple cider vinaigrette. Easy and delish!
Servings: 4 -6 servings
Calories: 313 kcal
Course:
Side Dish , Salad
Cuisine:
American
Ingredients
For the Salad
- ½ cup raw pecans or walnuts
- 1 large ripe Bartlett or Anjou pear cored and thinly sliced
- 5 ounces spring mix or greens of choice
- ½ cup crumbled feta about 2 ounces
- ⅓ cup dried cranberries
For the Dressing
- 1 small shallot minced
- 3 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon Dijon mustard
- ¾ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
Instructions
- Preheat the oven to 350ºF. Spread the walnuts into a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes, until the nuts smell fragrant and toasty and they are crisp. Immediately transfer to a cutting board to cool. Roughly chop.
- In a medium mixing bowl, whisk together the dressing ingredients: shallot, oil, vinegar, maple syrup, mustard, salt, and pepper. The mixture will be pretty thick.
- In a large serving bowl, place the greens, along with half each of the pears, feta, cranberries, and pecans.
- With a spoon, scoop enough of the shallot dressing into the bowl to lightly moisten the salad. Toss to coat. If the salad seems dry, continue to spoon on small amounts of the dressing, tossing after each, until it’s lightly coated but not sopping (it’s easy to overdress!).
- Sprinkle the remaining pears, feta, cranberries, and pecans over the salad, then very lightly toss once more. Taste and add a bit of additional salt if desired. Enjoy immediately, with any remaining dressing on the side for serving as desired.
Cup of Yum
Notes
- TO STORE: Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing on the side and toss before serving.
- TO STORE: Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing on the side and toss before serving.
- Adapted from my Apple Walnut Salad
- TO STORE: Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing on the side and toss before serving.
Nutrition Information
Serving
1(of 4)
Calories
313kcal
(16%)
Carbohydrates
23g
(8%)
Protein
5g
(10%)
Fat
24g
(37%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Monounsaturated Fat
14g
Cholesterol
17mg
(6%)
Potassium
211mg
(6%)
Fiber
3g
(12%)
Sugar
16g
(32%)
Vitamin A
503IU
(10%)
Vitamin C
11mg
(12%)
Calcium
120mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 313
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 313kcal | 16% |
| Carbohydrates | 23g | 8% |
| Protein | 5g | 10% |
| Fat | 24g | 37% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 17mg | 6% |
| Potassium | 211mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 16g | 32% |
| Vitamin A | 503IU | 10% |
| Vitamin C | 11mg | 12% |
| Calcium | 120mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.