Pear Salad with Lemon Balsamic Vinaigrette

Pear Salad with Lemon Balsamic Vinaigrette

This delicious seasonal salad is full of vibrant flavors of sweet pears, tangy goat cheese, candied pecans on mixed greens with a fresh lemon balsamic vinaigrette.

Course Salad, salad dressing

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 5

Salad assembly time 5

Total Time 20

Servings side dish salads

Calories 350kcal

Author Toni Dash

Ingredients

Candied pecans

3 tablespoons brown sugar
3 tablespoons unsalted butter
¼ teaspoon cinnamon
1 pinch sea salt
1 teaspoon vanilla extract
1 cup unsalted whole pecans

Lemon Balsamic Dressing

1/2 cup olive oil
3 tablespoons balsamic vinegar
2 tablespoons freshly squeezed lemon juice
2 tablespoons honey
1 teaspoon Dijon mustard
½ teaspoon sea salt

Pear Salad

6 cups mixed greens
2 large Bosc pears thinly sliced
½ cup red onion thinly sliced
¼ cup crumbled goat cheese
¼ cup pomegranate arils (seeds)

Instructions

Making the candied pecans

Heat the brown sugar, butter, cinnamon and salt in a small saucepan over medium heat; stirring until the butter melts and sugar dissolved into a glaze and it begins to bubble (3-5 minutes).
3 tablespoons brown sugar, 3 tablespoons unsalted butter, ¼ teaspoon cinnamon, 1 pinch sea salt
Add the vanilla extract, and stir in the pecans until they’re coated. Stir for another minute. Remove from the heat.
1 teaspoon vanilla extract, 1 cup unsalted whole pecans
Spread the pecans onto a baking sheet and put into the refrigerator to cool.
NOTE: if not using a non-stick baking sheet line with parchment paper for easier removal when cool.
When fully cooled and crisp on the outside, chop the pecans, and add them to the assembled salad.

Making the Lemon Balsamic Dressing

Combine the olive oil, balsamic vinegar, lemon juice, honey, Dijon mustard, and sea salt in a mason jar and shake until combined. Set aside for serving.
1/2 cup olive oil, 3 tablespoons balsamic vinegar, 2 tablespoons freshly squeezed lemon juice, 2 tablespoons honey, 1 teaspoon Dijon mustard, ½ teaspoon sea salt

Assemble the salad

Combine the chopped candied pecans, mixed greens, sliced pears, red onion, crumbled goat cheese and pomegranate arils to a salad bowl. Gently toss until the ingredients are combined.
6 cups mixed greens, 2 large Bosc pears, ½ cup red onion, ¼ cup crumbled goat cheese, ¼ cup pomegranate arils (seeds)
Alternatively, assemble the salad on a platter by layering the greens, pears, red onion, crumbled goat cheese, pomegranate arils and candied pecans.
Serve with the dressing on the side.

Notes

Nutrition facts note: the nutrition facts is for the salad and total amount of dressing. All the dressing may not be used depending on diners preferences. Extra dressing can be used on other salads.

Dressing on the side. This allows diners to add as much or as little as they prefer. But also undressed salad will last in the refrigerator as leftovers longer than salad with dressing.

How to store

Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Store the dressing separately. NOTE: the pears will oxidize (turn brownish) but are still good!

Nutrition