Pear Pecan Salad Recipes
CANDIED PECAN PEAR SALAD
For special occasions, I like to dress up packaged salad greens with sweet pears, crunchy pecans and a slightly tart pomegranate dressing.-Douglas Wasdyke, Effort, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings (1 cup each).
Number Of Ingredients 15
Steps:
- In a small heavy skillet, melt butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Sprinkle with sugar and cinnamon; cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool., For dressing, in a blender, combine 1/2 cup pomegranate seeds, vinegar, mustard, honey, salt and pepper; cover and process until smooth. While processing, gradually add oil in a steady stream. , Cut pear into thin slices; sprinkle with lemon juice. In a salad bowl, combine the greens, pears, blue cheese and candied pecans. Drizzle with dressing and toss to coat. Sprinkle with remaining pomegranate seeds. Serve immediately.
Nutrition Facts : Calories 252 calories, Fat 24g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 170mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein.
ROQUEFORT PEAR SALAD
This is the best salad I've ever eaten and I make it all the time. It is tangy from the blue cheese, fruity from the pears, and crunchy from the caramelized pecans. The mustard vinaigrette pulls it all together.
Provided by Michelle Krzmarzick
Categories Salad Green Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
- For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
- In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.
Nutrition Facts : Calories 426.2 calories, Carbohydrate 33.1 g, Cholesterol 21.3 mg, Fat 31.6 g, Fiber 7.4 g, Protein 8 g, SaturatedFat 7.6 g, Sodium 654 mg, Sugar 20.8 g
PARSNIP, PEAR AND PECAN SALAD
I didn't try parsnips until I was well into my 40s, but now I can't get enough of them. This salad is so delicious, I defy your kids to turn their noses up at it. -Jodi Taffel, Altadena, California
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Drop Parmesan cheese, 2 tablespoonfuls at a time, 1/2 in. apart onto a lightly greased or parchment-lined baking sheet. There should be 8 circles. Bake until cheese is melted and golden brown, 12-15 minutes. Cool completely., Combine next 8 ingredients. Mix thoroughly. Stir together mayonnaise and water. Add to salad; toss to coat. Serve with Parmesan crisps.
Nutrition Facts : Calories 254 calories, Fat 20g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 461mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 4g fiber), Protein 7g protein.
PECAN-PEAR GREEN SALAD
This lovely salad adds a special touch to any meal. The juicy pear slices, toasted pecans and mixed greens are coated in tangy vinaigrette dressing that's a pleasant complement to a sweet and crunchy combination. -Katie Nicklas Ridgway, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute pear in 1 tablespoon butter until lightly browned, about 7 minutes. In a small skillet, saute pecans in remaining butter until lightly browned, about 5 minutes; sprinkle with 1/8 teaspoon salt., Divide salad greens between two salad plates; arrange pears over greens. Sprinkle with pecans. In a small bowl, whisk the vinegar, oil, pepper and remaining salt. Drizzle over salad.
Nutrition Facts :
PECAN-PEAR TOSSED SALAD
To save time, I prepare the ingredients and dressing the day before, then combine them just before serving. This salad has become a star at family gatherings. Once, when I forgot to bring it, dinner was postponed so I could go home and get it! -Marjean Claassen, Sedgwick, Kansas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Press raspberries through a sieve, reserving juice. Discard seeds. In a bowl, whisk the oil, vinegar, sugar, pepper and reserved raspberry juice. Toss pear slices with lemon juice; drain. , In a salad bowl, combine the salad greens, pears, pecans and raspberries. Sprinkle with cheese. Drizzle with dressing.
Nutrition Facts : Calories 337 calories, Fat 28g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 82mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 5g fiber), Protein 3g protein.
CHERRY, PEAR, AND PECAN SALAD
This salad is a great complement to the harvest season, boasting seasonal fruit and nut favorites: cherries, pears, and pecans.
Provided by Mommy Epstein
Categories Green Salads
Time 15m
Yield 4
Number Of Ingredients 10
Steps:
- Combine balsamic vinegar and cherry preserves for vinaigrette in a small bowl. Gradually whisk in olive oil until emulsified. Season with salt and pepper.
- Toss mixed greens, pears, cherries, pecans, red onion, and vinaigrette in a large salad bowl.
- Evenly distribute salad among four individual salad bowls and top with Gorgonzola cheese.
Nutrition Facts : Calories 577.4 calories, Carbohydrate 43.4 g, Cholesterol 14.9 mg, Fat 43 g, Fiber 7.3 g, Protein 7 g, SaturatedFat 7.4 g, Sodium 165.6 mg
BLUE-CHEESE-PEAR-PECAN SALAD
Steps:
- Mix the pears, cheese, pecans and romaine in a medium-sized salad bowl.
- For the dressing; stir together the vinegar, garlic, basil, honey, salt, and pepper and then add oil slowly in a small bowl with wire whisk. Toss the dressing with the salad just before serving.
FRESH PEAR & ROMAINE SALAD
A relative gave me the tip to make salad dressings with whatever fruit I was using in my salad. It works like a charm here. Pears make the matching easy. -Jennifer Greiling, Fairview, Oregon
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- Place the first eight ingredients in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream., For salad, toss sliced pear with lemon juice. In a large bowl, toss romaine with 1/2 cup dressing; season with salt and pepper to taste. Top with pear, pecans, cheese and cherries. Serve immediately with remaining dressing on the side.
Nutrition Facts : Calories 360 calories, Fat 25g fat (6g saturated fat), Cholesterol 17mg cholesterol, Sodium 541mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 5g fiber), Protein 6g protein.
ROASTED PEAR AND PECAN SALAD
A light and lovely fresh tasting salad. I had this in a restaurant recently and went about making one myself. I am still playing with variations but judging by how much my DH ate, this one is a winner! I enjoy the cheese and pecans in the salad but you can mix it up and use walnuts and skip the cheese. It all depends on your personal preferences.
Provided by Stormshiver
Categories Pears
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 400°C.
- Wash and core Pears, slicing into 1/4 inch wedges (approx. 8 wedges per pear).
- Lay pears on a baking sheet (I line it with parchment paper). Season with the salt and pepper and drizzle with 1 tsp olive oil.
- Bake for 5 minutes, then turn the pear wedges over and bake for another 5 - 7 minutes until roasted yet still firm. Cool.
- Wisk together the remaining Olive Oil, Balsamic Vinegar and Dijon Mustard.
- Pour the mixture over the pears (I like to cut the pears into cubes for bit sized pieces). Mix in the chopped Onion. Refrigerate for at least 30 minutes to let the flavors mix.
- Add the Pecans and Cheese (if using) just before serving.
Nutrition Facts : Calories 209.5, Fat 14.9, SaturatedFat 2, Sodium 625.4, Carbohydrate 20.9, Fiber 4.3, Sugar 12.7, Protein 0.8
PEAR AND BLUE CHEESE SALAD
This salad brings together ingredients that really enhance each other, and the dressing packs a perfect punch with maple syrup, brown sugar, and apple cider vinegar. It's a favorite in my family!
Provided by SPERL25
Categories Salad Green Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 12
Steps:
- Place the salad greens in a large bowl. Add the red onion, pear, pecans, and blue cheese, and toss to mix evenly.
- To make the dressing, place the maple syrup, vinegar, mayonnaise, brown sugar, salt, and pepper in a blender, and blend thoroughly. With the motor running, slowly pour in the walnut oil. Blend until mixture becomes creamy, about 1 minute. Pour over salad mixture, and toss to coat greens evenly. Serve immediately.
Nutrition Facts : Calories 397.1 calories, Carbohydrate 25.3 g, Cholesterol 15.4 mg, Fat 30.2 g, Fiber 3.3 g, Protein 8 g, SaturatedFat 5.8 g, Sodium 630.7 mg, Sugar 17.9 g
CRANBERRY PEAR SALAD
This delicious salad works well as a side or on its own. Especially good in fall and winter months when fresh summer salad fare is harder to come by.
Provided by ChrissyCoole
Categories Salad Green Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 12
Steps:
- Whisk olive oil, balsamic vinegar, brown sugar, garlic, salt, and black pepper in a bowl. Combine greens, pears, cranberries, pecans, and Havarti cheese in a large bowl. Pour balsamic vinegar dressing over salad and toss. Garnish with almonds to serve.
Nutrition Facts : Calories 604.2 calories, Carbohydrate 39.2 g, Cholesterol 17.7 mg, Fat 49.8 g, Fiber 7 g, Protein 7.6 g, SaturatedFat 8.7 g, Sodium 335.2 mg, Sugar 26.3 g
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