Pear Harvest Salad Recipes

PEAR HARVEST SALAD

Pear Harvest Salad image

We came up with this delicious salad trying to use up leftover turkey after Thanksgiving. We think you'll love it, too! -Nancy Prewitt, Beaverton, Oregon

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

6 tablespoons cider vinegar
1/4 cup olive oil
3 tablespoons honey
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
2 packages (5 ounces each) spring mix salad greens
4 cups cubed cooked turkey breast
2 medium pears, sliced
1 medium ripe avocado, peeled and cubed
1/2 cup pomegranate seeds
1/2 small red onion, thinly sliced
1/2 cup crumbled blue cheese
1/2 cup honey-roasted sliced almonds

Steps:

In a large bowl, whisk the first six ingredients. Add the greens, turkey, pears, avocado, pomegranate seeds and red onion; toss to coat. Sprinkle with cheese and almonds. Serve immediately.

Nutrition Facts : Calories 438 calories, Fat 23g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 549mg sodium, Carbohydrate 26g carbohydrate (18g sugars, Fiber 5g fiber), Protein 34g protein.

FALL HARVEST FRUIT SALAD

Fall Harvest Fruit Salad image

This salad is a delicious way to enjoy the best of the fall fruit harvest.

Provided by Amanda W

Categories Salad Fruit Salad Recipes

Time 15m

Yield 12

Number Of Ingredients 9

Ingredients

4 medium ripe pears - peeled, cored, and cubed
4 medium apples - peeled, cored, and cubed
1 tablespoon lemon juice
1 cup sweetened dried cranberries (such as Craisins®)
½ cup chopped walnuts
½ cup granola
½ cup brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg

Steps:

Coat pears and apples in lemon juice.
Mix dried cranberries, walnuts, granola, brown sugar, cinnamon, and nutmeg together in a large bowl. Toss pears and apples into the mixture.

Nutrition Facts : Calories 182.8 calories, Carbohydrate 36 g, Fat 4.7 g, Fiber 4.2 g, Protein 1.9 g, SaturatedFat 0.6 g, Sodium 5 mg, Sugar 28.2 g

HARVEST SALADS WITH PEAR VINAIGRETTE

Harvest Salads with Pear Vinaigrette image

You'll love this simple but elegant salad's subtly tart dressing and fresh taste. It's a fantastic combination! Don't have Gouda? Try using Swiss cheese instead. Cheryl Perry - Hertford, North Carolina

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 5

Ingredients

3 medium pears
1/3 cup oil and vinegar salad dressing
1 package (5 ounces) spring mix salad greens
6 ounces Gouda cheese, shaved
3/4 cup honey-roasted sliced almonds

Steps:

Peel and core one pear; coarsely chop. Place in a small food processor; cover and process until smooth. While processing, gradually add salad dressing in a steady stream. Set aside., Divide salad greens among six salad plates. Slice remaining pears. Arrange pears and cheese over salads. Sprinkle with almonds; drizzle with dressing.

Nutrition Facts : Calories 294 calories, Fat 21g fat (5g saturated fat), Cholesterol 32mg cholesterol, Sodium 655mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 3g fiber), Protein 10g protein.

HARVEST SALAD WITH PEARS

Harvest Salad With Pears image

The perfect fall salad with pears and dried cranberries. This recipe was adapted from The Wine Lover's cookbook. The original recipe called for pomegranate seed instead of dried cranberries.

Provided by Babs7

Categories Pears

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 cup riesling wine, simmred, reduced by half, and cooled
1 tablespoon Dijon mustard
2 tablespoons white wine vinegar
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
6 tablespoons olive oil
1 lb mixed greens
1/2 cup crumbled blue cheese
1/3 cup walnut pieces
1/2 cup dried cranberries
1 cup peeled and diced pear

Steps:

Whisk all dressing ingredient together in a nonreactive mixing bowl.
Evenly divide mixed greens in bowls and top with bleu cheese, walnuts, dried cranberries, and pears.
Top with whisked dressing.

Nutrition Facts : Calories 382.4, Fat 31.6, SaturatedFat 6.5, Cholesterol 12.7, Sodium 387.7, Carbohydrate 12.2, Fiber 2.6, Sugar 5, Protein 5.5

NORTH FORK HARVEST SALAD

North Fork Harvest Salad image

Provided by Food Network

Time 1h45m

Yield 4 servings

Number Of Ingredients 26

Ingredients

2 firm Comice pears, cored
2 tablespoons butter
2 tablespoons honey
1 cup diced pumpkin (1/2-inch dice)
1/2 teaspoon minced fresh ginger
2 teaspoons minced shallots
1 teaspoon Dijon mustard
1 teaspoon dry mustard
1 tablespoon honey
2 teaspoons fresh lemon juice
3 tablespoons peanut oil
3 tablespoons fresh orange juice
Sea salt and freshly ground black pepper
4 Long Island duck breasts, skin on
3 sprigs fresh thyme, leaves picked
Sea salt and fresh ground black pepper
3 tablespoons olive oil
2 eggs
1/4 cup bread crumbs
1/4 cup crushed hazelnuts
1 teaspoon crushed red pepper
1 tablespoon chopped fresh herbs (such as parsley, thyme, chives, and chervil)
Kosher salt and freshly ground black pepper
1 (8-inch log, about 11 ounces) fresh goat cheese, at room temperature, cut into 4 (2-inch) wide rounds
1/4 cup olive oil
1/2 pound young mustard greens or other spicy salad greens

Steps:

To caramelize the pears: Cut each pear into 8 wedges. Melt the butter with the honey in a large skillet over medium-high heat. Add the pears, reduce the heat to medium and cook until they are golden and caramelized on 1 side. Turn the pears and cook until browned and tender, about 5 minutes more. Transfer the pears to a platter to cool.
To make the vinaigrette: Place the pumpkin in a saucepan. Add 2 inches of water. Cover and simmer over medium-high heat until the pumpkin is tender, about 12 minutes.
Transfer the pumpkin to a blender. Add the ginger and shallots and puree, then add the Dijon and dried mustard. With the blender on, add the honey, then the lemon juice, oil, and orange juice. Season with the salt and pepper.
To cook the duck: Preheat the oven to 450 degrees F.
Trim any excess fat from the duck breasts. Using a paring knife, score the skin in a diamond pattern being careful not to pierce the flesh. Rub the thyme leaves into the skin and flesh of the duck breasts, then season both sides with salt and freshly ground black pepper.
Heat a large ovenproof skillet over medium-high heat. Add the oil and then the duck breasts skin-side down. Cook, browning the skin and melting the under layer of fat for about 5 minutes. Drain the fat from the skillet then transfer the skillet to the oven. Roast for 18 to 22 minutes for medium rare. Remove the duck from the oven and rest it for 7 to 8 minutes before slicing. Turn the oven off.
To prepare the goat cheese: Beat the eggs in a shallow bowl. Combine the bread crumbs, hazelnuts, red pepper, herbs, salt and pepper in a shallow bowl. Dip the cheese rounds in the egg then gently coat with the bread crumb mixture.
Heat the olive oil in a medium skillet over medium heat. Fry the cheese until golden, about 1 minute per side. Transfer the goat cheese to a baking sheet and hold in the oven (it will still be warm) until ready to serve.
To assemble the salad: Dress the mustard greens with pumpkin vinaigrette and season with salt and pepper. Slice the duck. Put the greens on large plates. Arrange 4 pears on each plate. Top each salad with goat cheese and sliced duck. Season the salads with a bit more salt and pepper and serve accompanied by additional dressing, if desired.

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