Pear and Pecan Salad
This Pear and Pecan Salad is full of fresh, seasonal flavors and a variety of textures. It’s exactly the fall or winter salad you’re looking for whether it’s for a holiday dinner or to accompany a weeknight meal.
Servings: 6
Calories: 135kcal
Equipment
- Salad bowl
- Knife
- Cutting Board
- Measuring cups and spoons
- Tongs
Ingredients
- 1 bag 50/50 spring mix/leafy lettuce blend
- ¼ cup red onion
- ¼ cup honey roasted pecans
- 6 medjool dates
- ½ cup pomegranate seeds
- ¼ cup dried cranberries
- 2 barlett pears
- ¼ cup pear vinaigrette *see linked recipe
- cheese optional
Instructions
- Prepare the ingredients prior to building the salad. Wash and thinly slice pears, removing the stems. Slice or finely dice the red onion how you prefer it. Chop dates into small, bite-sized pieces, and if needed, remove the seeds from the pomegranate.
- In a salad bowl, add the lettuce/spring mix blend to the bottoms. Then layer each of the remaining salad ingredients on top: diced red onion, pecans, dates, pomegranate seeds, dried cranberries, and fresh pears. Optional: add your favorite cheese to the salad.
- Drizzle Pear Vinaigrette on salad and toss together. Enjoy!
Notes
I didn’t add cheese, but a honey goat cheese or a gorgonzola crumble would be fabulous paired on this salad!
See the Pear Vinaigrette recipe here.
Nutrition
Serving: 1 serving (without dressing) | Calories: 135kcal | Carbohydrates: 27g | Protein: 1g | Fat: 3g | Sodium: 39mg | Potassium: 117mg | Fiber: 4g | Sugar: 14g