Pear Salad with Candied Pecans and Balsamic Vinaigrette
A fresh and vibrant Pear Salad with Candied Pecans and Balsamic Vinaigrette, perfect for a light meal.
Equipment
- Non-Stick Skillet
- baking tray
- parchment paper
- jar or small bowl
- whisk
Ingredients
Candied Pecans
- 1 cup Pecans
- 2 tablespoons Maple Syrup
- Sea Salt Pinch
- Cinnamon Pinch
Dressing
- ¼ cup Balsamic Vinegar
- ¼ cup Extra Virgin Olive Oil
- 2 tablespoons Shallots, minced
- Salt and Pepper to taste
Salad
- 1 5-ounce package Lettuce Greens
- 1 Ripe Bartlett Pear stemmed, seeded, and thinly sliced
- ¼ cup Dried Cherries
Instructions
Candied Pecans
- First make the candied pecans. Line a baking tray with parchment paper and set aside.
- Add the pecans to a medium non-stick skillet. Toast the pecans for a few minutes, about 3-4 minutes.
- Add the maple syrup; stir to combine. Cook for 2-3 minutes.
- Transfer the pecans to the parchment-lined baking tray, sprinkle a pinch of salt and cinnamon. Then separate the nuts. Let cool a few minutes.
Dressing and Assembly
- In the meantime, make the dressing. Add all dressing ingredients to a jar or small bowl, then whisk to combine. Taste and adjust seasonings if needed.
- To serve, add greens, the sliced pear, dried cherries, and pecans to a large mixing or serving bowl. Drizzle with a little bit of the dressing and toss to combine.
- You will not need all of the dressing. You'll just need a little bit for the salad. The leftover dressing will keep in the fridge for 3-4 days.
Notes
This salad is versatile and can be adjusted with different nuts or fruits as desired.
Nutrition
Serving: 1servingCalories: 250kcalCarbohydrates: 20gProtein: 3gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gSodium: 150mgPotassium: 300mgFiber: 3gSugar: 8gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 1mg
Tried this recipe?Let us know how it was!