Pear Salad
User Reviews
5
Pear Salad
Description
This Pear Salad features a vibrant combination of tender mixed greens and herbs paired with freshly sliced ripe pears. The dressing, made from vegetable oil, lemon juice, Dijon mustard, maple syrup, garlic powder, salt, and pepper, adds a bright and subtly sweet tang that complements the fruit and greens. Toasted slivered almonds bring a nutty crunch, while blue cheese offers a creamy, salty contrast. The optional dried cranberries contribute a touch of chewiness and sweetness to balance the savory elements.
The salad is assembled by tossing greens and parsley with dressing, then topped attractively with pears and toppings just before serving, preserving the pears’ fresh texture and appearance. Serving immediately or shortly after preparation keeps the salad crisp and vibrant. The dressing can be made ahead, and almonds toasted in advance will save preparation time.
Tossing sliced pears with lemon juice up to an hour before serving helps prevent browning, allowing some flexibility in timing. This salad is suitable for a light lunch, a side dish, or as part of a larger meal where bright, fresh flavors are desired.
Ingredients
Dressing
- ¼ cup vegetable oil or light tasting olive oil
- 3 tablespoons lemon juice fresh
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- ½ teaspoon garlic powder
- ⅛ teaspoon salt or to taste
- ⅛ teaspoon black pepper
Salad
- 8 cups mixed greens
- 1 cup flat leaf parsley chopped
- ½ red onion thinly sliced
- 2 pear sliced just before serving, or 4 canned pear halves, ripe
- ¼ cup almonds toasted, slivered
- ¼ cup dried cranberries optional
- 2 ounces blue cheese or feta cheese, crumbled
Instructions
- In a small jar with a lid, combine the vegetable oil, lemon juice, Dijon mustard, maple syrup, garlic powder, salt, and pepper. Shake until fully combined and refrigerate.
- In a large bowl, combine the mixed greens, chopped parsley, and sliced red onion. Add ¼ cup of the dressing (or adjust to taste) and toss to coat.
- Cut the ripe pears in half lengthwise. Use a spoon or small knife to remove the core and seeds. Slice the pears into thin ⅛-inch slices.
- Arrange the sliced pears on top of the salad. Sprinkle with toasted slivered almonds, dried cranberries, and crumbled blue cheese.
- Drizzle additional dressing over the salad if desired.
- Serve immediately.
Notes
- Toast slivered almonds in a dry pan over medium heat until golden and fragrant; cool before adding to salad.
- Dressing can be prepared up to one week ahead and refrigerated; shake well before use.
- Slice pears just before serving for best texture, or slice up to one hour ahead and toss with lemon juice to prevent browning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Calories | 326 | 16% |
| Carbohydrates | 31g | 10% |
| Protein | 7g | 14% |
| Fat | 22g | 34% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 11mg | 4% |
| Sodium | 309mg | 13% |
| Potassium | 463mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 19g | 38% |
| Vitamin A | 2307IU | 46% |
| Vitamin C | 48mg | 53% |
| Calcium | 145mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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