Side · Lunch
Pear Walnut Salad
Sliced ripe pears, toasted walnuts and a little blue cheese over greens with a maple-dijon vinaigrette.
⏱ 20 min (15 min prep, 5 min cooking)
🍽 Serves 4 · about 2 cups
quick
vegetarianvegangluten freedairy free
ContainsTree nuts. Check the labels on what you buy; brands differ.
Ingredients
Salad
- 6 cup Salad greens (bagged)
- 2 Pears, ripe, cored and thinly sliced
- ½ cup Walnuts
- ¼ Red onion, thinly sliced
- ⅓ cup Crumbled blue cheese, crumbled (optional)
Vinaigrette
- 3 tbsp Olive oil
- 1½ tbsp Red wine vinegar
- 2 tsp Maple syrup
- 1 tsp Dijon-style mustard
- ¼ tsp Table salt
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: large bowl, small jar with lid, small skillet.
- Toast the walnuts in a dry skillet over medium heat, stirring, 3 to 5 minutes. Cool and chop.
- Shake the vinaigrette ingredients in a jar.
- Rinse the pears, then slice them just before serving.
- Toss the greens and onion with most of the vinaigrette. Top with pears, walnuts and blue cheese if using, and drizzle with the rest.
Make aheadToast the walnuts and mix the dressing up to 5 days ahead.
🧒 With kidsChop the walnuts small for children under 4.
Dairy-free swapSkip the blue cheese.
Nut free swapUse pumpkin seeds instead of walnuts.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.