AUTUMN PEAR SALAD
This Autumn Pear Salad is so flavorful and super easy to put together. It's made with some mixed salad greens, delicious pears and blueberries, and topped with some candied pecans and feta cheese.
Provided by Mariam E.
Categories Salad
Time 10m
Number Of Ingredients 13
Steps:
- Mix all salad ingredients together to create a vinaigrette dressing.
- Slice the onion and pears.
- In a salad dish, place the greens first. Then add in the slices of pears, onions, blueberries, pecans and crumbled feta.
- Drizzle some of the dressing on top and serve.
Nutrition Facts : ServingSize 1 g, Calories 369 kcal, Sugar 20.4 g, Sodium 394 mg, Fat 27.2 g, SaturatedFat 5.6 g, Carbohydrate 29.4 g, Protein 5 g
PEAR SALAD WITH PECANS
This pear salad recipe is full of contrasts, with gorgonzola, toasted pecans, and a tangy poppy seed dressing. It's a showstopper!
Provided by Sonja Overhiser
Categories Side dish
Time 20m
Yield 4
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together the granulated sugar, white vinegar, dry mustard, onion flakes, and kosher salt. Gradually whisk in the grapeseed oil about 1 tablespoon at a time until a creamy emulsion forms. Whisk in the poppy seeds. Serve immediately or store in a sealed container or jar until serving (allow to come to room temperature if refrigerated).
- Slice the pear into thin slices. Thinly slice the shallot. See How to Cut a Pomegranate for instructions on removing pomegranate seeds.
- Place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and slightly darker brown, about 4 to 5 minutes. Stay at the stove because the nuts can easily burn! Remove immediately from the heat and transfer to a plate to stop the cooking.
- Place the greens on a plate or platter. Top with the pear slices, shallot, toasted pecans, pomegranate seeds, and gorgonzola cheese crumbles. Drizzle with the desired amount of dressing and serve (use approximately 6 tablespoons for 4 servings; store the remaining dressing refrigerated).
FALL SALAD
Steps:
- To make the candied pecans, set a nonstick pan over medium heat. Add the butter and sugar and once it has melted toss in the pecans and continue to toss to coat and cook evenly, about 1 minute. Transfer to a sheet tray lined with waxed paper (use 2 forks to separate pecans) while you prepare the salad.
- Make the dressing by combining the chopped shallot, Dijon and balsamic vinegar in a large mixing bowl. Slowly drizzle in the olive oil while you whisk to emulsify. Add the maple syrup and season, to taste, with salt and pepper.
- Assemble salad by tossing greens and pear slices in a large mixing bowl with maple-balsamic dressing. Top with shaved Parmesan and candied pecans.
BLUE-CHEESE-PEAR-PECAN SALAD
Steps:
- Mix the pears, cheese, pecans and romaine in a medium-sized salad bowl.
- For the dressing; stir together the vinegar, garlic, basil, honey, salt, and pepper and then add oil slowly in a small bowl with wire whisk. Toss the dressing with the salad just before serving.
CANDIED PECAN PEAR SALAD
For special occasions, I like to dress up packaged salad greens with sweet pears, crunchy pecans and a slightly tart pomegranate dressing.-Douglas Wasdyke, Effort, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings (1 cup each).
Number Of Ingredients 15
Steps:
- In a small heavy skillet, melt butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Sprinkle with sugar and cinnamon; cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool., For dressing, in a blender, combine 1/2 cup pomegranate seeds, vinegar, mustard, honey, salt and pepper; cover and process until smooth. While processing, gradually add oil in a steady stream. , Cut pear into thin slices; sprinkle with lemon juice. In a salad bowl, combine the greens, pears, blue cheese and candied pecans. Drizzle with dressing and toss to coat. Sprinkle with remaining pomegranate seeds. Serve immediately.
Nutrition Facts : Calories 252 calories, Fat 24g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 170mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein.
PECAN-PEAR GREEN SALAD
This lovely salad adds a special touch to any meal. The juicy pear slices, toasted pecans and mixed greens are coated in tangy vinaigrette dressing that's a pleasant complement to a sweet and crunchy combination. -Katie Nicklas Ridgway, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute pear in 1 tablespoon butter until lightly browned, about 7 minutes. In a small skillet, saute pecans in remaining butter until lightly browned, about 5 minutes; sprinkle with 1/8 teaspoon salt., Divide salad greens between two salad plates; arrange pears over greens. Sprinkle with pecans. In a small bowl, whisk the vinegar, oil, pepper and remaining salt. Drizzle over salad.
Nutrition Facts :
CHERRY, PEAR, AND PECAN SALAD
This salad is a great complement to the harvest season, boasting seasonal fruit and nut favorites: cherries, pears, and pecans.
Provided by Mommy Epstein
Categories Green Salads
Time 15m
Yield 4
Number Of Ingredients 10
Steps:
- Combine balsamic vinegar and cherry preserves for vinaigrette in a small bowl. Gradually whisk in olive oil until emulsified. Season with salt and pepper.
- Toss mixed greens, pears, cherries, pecans, red onion, and vinaigrette in a large salad bowl.
- Evenly distribute salad among four individual salad bowls and top with Gorgonzola cheese.
Nutrition Facts : Calories 577.4 calories, Carbohydrate 43.4 g, Cholesterol 14.9 mg, Fat 43 g, Fiber 7.3 g, Protein 7 g, SaturatedFat 7.4 g, Sodium 165.6 mg
FALL PEAR PECAN SALAD
Make and share this Fall Pear Pecan Salad recipe from Food.com.
Provided by swirlycinnacakes
Categories Fruit
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine lettuce, pears, cranberries, and pecans in a medium bowl.
- Whisk together yogurt, honey, and lemon juice; pour over salad and toss well to coat.
- Season to taste with salt and pepper.
Nutrition Facts : Calories 233, Fat 11.5, SaturatedFat 1.8, Cholesterol 6, Sodium 25.4, Carbohydrate 33.4, Fiber 5, Sugar 25, Protein 4
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FALL PEAR CHOPPED SALAD - SEASONS AND SUPPERS
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5/5 (4)Calories 247 per servingCategory Salad
- Prepare the salad dressing by combining all ingredients and whisking until smooth, thickened and creamy. Set aside.
- Add chopped romaine to salad bowl. Top with dried cranberries, pecans, chopped pear and crumbled goat cheese. Drizzle with some of the poppy seed dressing. Toss to combine, adding more dressing if needed.
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5/5 (28)Total Time 15 minsCategory SaladCalories 370 per serving
- To a blender add olive oil, balsamic vinegar, honey, dijon mustard, diced shallot and season with salt and pepper to taste (I used a 1/4 +1/8 tsp salt and 1/4 tsp pepper).
- Blend mixture until well emulsified, about 20 seconds. Store in refrigerator in an airtight container until ready to serve.
- In a medium skillet melt butter along with brown sugar over medium heat. Once mixture has melted add walnuts and cook, stirring constantly until caramelized, about 2 minutes. Transfer to a plate in a single layer to cool.
- Layer lettuce and pears in a large bowl and toss with dressing, then top with parmesan, dried cranberries and candied walnuts and serve (alternately just layer all the salad ingredients then drizzle with dressing. Note: top this salad with dressing just before serving as it will wilt the lettuces after a while).
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