Pear And Walnut Salad Recipes

PEAR SALAD WITH BALSAMIC AND WALNUTS

Pear Salad with Balsamic and Walnuts image

This pear salad recipe is a stunning fall side dish! Simple, elegant, and delicious, it'd be a great addition to a Thanksgiving or holiday dinner.

Provided by Jeanine Donofrio

Number Of Ingredients 11

Ingredients

4 cups mixed salad greens
2 ripe pears (sliced)
1 fennel bulb (sliced paper thin*)
Lemon wedge
2 tablespoons dried cranberries
1 tablespoon chopped pecans
1 tablespoon chopped walnuts
1 tablespoon chopped hazelnuts (or more pecans or walnuts)
⅓ cup shaved pecorino
Balsamic Vinaigrette (for drizzling)
Sea salt and freshly ground black pepper

Steps:

Assemble the salad with the mixed greens and top with the pears and fennel. Squeeze a little lemon over the pears and fennel and toss.
Top with the cranberries, pecans, walnuts, hazelnuts, and pecorino. Drizzle with balsamic vinaigrette. Season to taste with salt and pepper.

WALNUT PEAR SALAD

Walnut Pear Salad image

"This nutty salad is absolutely beautiful with mixed greens," suggests Marian Platt of Sequim, Washington. "Pears and apricot nectar add fruity sweetness."

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1/3 cup apricot nectar
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon minced fresh mint or 1/4 teaspoon dried mint
1/8 teaspoon salt
1/8 teaspoon ground mustard
3 medium pears, peeled, halved and sliced
12 cups mixed salad greens
3/4 cup chopped walnuts, toasted

Steps:

In a jar with a tight-fitting lid, combine the first six ingredients; shake well. Combine the pears and dressing in a large serving bowl. Cover and refrigerate until chilled. , Just before serving, add greens to pear mixture; toss to coat. Sprinkle with walnuts.

Nutrition Facts : Calories 211 calories, Fat 14g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 78mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 5g fiber), Protein 6g protein.

APPLE, PEAR AND WALNUT SALAD

Apple, Pear and Walnut Salad image

Provided by Sunny Anderson

Categories side-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 9

Ingredients

2 tablespoons red wine vinegar
2 1/2 tablespoons orange juice
1 orange, zested
1/2 cup raisins
4 apples, preferably use 2 to 3 different kinds
2 pears, preferably red and green
2/3 cup walnuts, toasted and coarsely chopped
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

In a large bowl whisk together vinegar, orange juice, zest, and raisins. Core and cube apples and pears. Add fruit and walnuts to a bowl and drizzle with oil. Toss well to combine. Season, to taste, with salt and pepper. Refrigerate 1 hour before serving.

PEAR, PANCETTA, AND WALNUT SALAD

Pear, Pancetta, and Walnut Salad image

Toasted crushed coriander seeds add great flavor and fragrance to the dressing. Green Anjou or Comice pears would also work well here, but the red Anjou's rich maroon skin looks beautiful next to the lettuce.

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

3/4 teaspoon whole coriander seeds
1 tablespoon fresh lemon juice
1/2 small shallot, minced
3 tablespoons extra-virgin olive oil
1 1/2 ounces thinly sliced pancetta, chopped
1 large head of butter lettuce, torn into bite-size pieces (about 8 cups)
1 large red Anjou pear, unpeeled, quartered, cored, sliced
1/4 cup coarsely chopped toasted walnuts

Steps:

Toast coriander seeds in small skillet over medium heat until aromatic, about 2 minutes. Transfer to mortar and grind coarsely with pestle. Transfer to small bowl. Mix in lemon juice and shallot. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
Heat heavy medium skillet over medium-high heat. Add pancetta and sauté until crisp, about 4 minutes. Transfer to paper-towel-lined plate. Place lettuce in large bowl. (Dressing, pancetta, and lettuce can be prepared 2 hours ahead. Let dressing and pancetta stand at room temperature. Cover lettuce with damp kitchen towel and refrigerate.)
Toss lettuce with dressing. Top with pear slices, then walnuts and pancetta.

RED LEAF, PEAR, AND WALNUT SALAD

Red Leaf, Pear, and Walnut Salad image

This is a very pretty, simple salad. I just made this recently, and the pears were just perfect! The dressing is great for other salads too! This makes a light lunch or dinner. (from webmd.com)

Provided by fresh fanatic

Categories Salad Dressings

Time 10m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons apple cider vinegar
1/2 cup apple juice
1/4 cup canola oil
4 teaspoons Dijon mustard
1 tablespoon honey
1 teaspoon poppy seed
salt and pepper (optional)
10 cups red leaf lettuce, rinsed and well-drained and coarsely chopped
2/3 cup walnut pieces, toasted
3 pears, cored, and chopped into 3/4-inch pieces (or slice, Try coring the pears by cutting in half and core with a melon baller)

Steps:

Add vinegar,juice,oil, mustard, and honey to food processor or blender and pulse until well-combined. Stir in poppy seeds and add salt and pepper to taste, if desired. Reserve 1/4 cup of dressing and set aside.
Add lettuce and walnuts to (very!) large bowl and pour remaining dressing on top, and toss to coat well. (I would add the walnuts at the end; they tend to fall to the bowl's bottom.).
Divide lettuce among eight individual salad plates or borls. Add pears to large bowl and toss with 1/4 cup dressing, or arrange on salads and drizzle with 1/4 cup dressing. Spoon pears evenly on salads.

Nutrition Facts : Calories 279, Fat 18.5, SaturatedFat 1.4, Sodium 1420.5, Carbohydrate 25.9, Fiber 7.7, Sugar 13.6, Protein 7.6

RASPBERRY PEAR SALAD WITH GLAZED WALNUTS

Raspberry Pear Salad with Glazed Walnuts image

The sweet and tart tastes of this spectacular salad both surprise and please the palate. A raspberry vinaigrette ties everything together. -Diana Neves, Lafayette, California

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

2 tablespoons honey
1/4 teaspoon sugar
1/2 cup walnut halves
2 packages (5 ounces each) spring mix salad greens
3 medium pears, peeled and sliced
1/2 cup fresh raspberries
2 ounces Cambozola cheese, cubed
VINAIGRETTE:
1/4 cup olive oil
3 tablespoons raspberry vinaigrette
1 shallot, minced
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In a small heavy skillet over low heat, stir honey and sugar until sugar is melted; add walnuts. Transfer to a foil-lined baking sheet. Bake at 350° for 8-10 minutes or until nuts are toasted. Spread on foil to cool., In a large bowl, combine the salad greens, pears, raspberries, cheese and walnuts. In a small bowl, whisk the vinaigrette ingredients. Pour over salad and toss to coat. Serve immediately.

Nutrition Facts : Calories 150 calories, Fat 11g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 140mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

PEAR & WALNUT SALAD WITH BALSAMIC VINAIGRETTE

Pear & Walnut Salad With Balsamic Vinaigrette image

I came up with this salad recipe for Father's Day, and it was a huge hit. I strongly recommend recipe #154351 and recipe #323254 in this!! (I used both walnuts and pecans when making the candied nuts.) It's really pretty if you can get yellow pear tomatoes and use a red pepper, or vise versa.

Provided by Katzen

Categories Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 red peppers or 1 yellow pepper, sliced
1 pear, sliced
1 cup cherry tomatoes, halved
1/2 cup walnuts
4 ounces feta cheese, crumbled
6 cups spring greens
1/2 cup balsamic vinaigrette
pepper, freshly ground

Steps:

Assemble salad.
Enjoy!

Nutrition Facts : Calories 224.4, Fat 16.2, SaturatedFat 5.4, Cholesterol 26.8, Sodium 339.9, Carbohydrate 15.4, Fiber 3.8, Sugar 9.5, Protein 7.3

PEAR WALNUT SALAD

PEAR WALNUT SALAD image

Categories Fruit

Yield 4-6 servings

Number Of Ingredients 17

Ingredients

For the vinaigrette:
3 tablespoons red wine vinegar
1 tablespoon Dijon-style prepared mustard
1/2 cup extra-virgin olive oil
coarse salt
freshly ground pepper
For the salad:
1 regular size bag (your choice) prepared salad greens
Note: The original recipe calls for 2 heads of butter or leaf lettuce, or a mixture of red and green lettuces, washed, dried and torn into 1″ pieces. To make this recipe even quicker for busy, home cooks to prepare, try the pre-washed, bagged lettuces. I used a mixture called Heart's Delight, a combination of romaine, green leaf and butter lettuce hearts, and found it perfectly acceptable.
3-4 fresh pears, either French Butter, d'Anjou or Comice, peeled and cut into 1/4″ wide slices
Note: To prevent the peeled, pear slices from browning, I quickly swished them in fresh lemon juice and set aside.
a 5 ounce package (or container) of crumbled Gorgonzola
Note: If you're not a fan of blue cheeses, feta cheese would work nicely and be a great, salty substitute.
1/2 cup walnut halves or pieces, lightly toasted
Note: To lightly toast walnut pieces, warm walnuts in a small frying pan with no added butter or oil. Cook over a medium to medium-high heat, tossing the nuts often until they are just lightly browned. If nuts should burn, toss them in the trash bin and begin again.
Optional - dried cranberries &/or dried cherries for extra color, flavor and texture
Note: Unfortunately I was so busy preparing dinner that I didn't think to add dried cranberries or cherries until AFTER the salad was served. Let my omission be your gain.

Steps:

Mix together

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rocket-pear-parmesan-walnut-salad-carlys image

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