Toasty Pear Greens Salad (Printable)
Vibrant salad with caramelized pears, toasted nuts, and mixed greens tossed in tangy dressing.
# What You’ll Need:
→ Produce
01 - 2 ripe pears, cored and sliced
02 - 5 oz mixed salad greens (arugula, spinach, frisée)
03 - 1 small red onion, thinly sliced
→ Nuts & Cheese
04 - ½ cup walnuts or pecans, roughly chopped
05 - 2 oz crumbled goat cheese or feta (optional)
→ Dressing
06 - 3 tbsp extra-virgin olive oil
07 - 1½ tbsp balsamic vinegar
08 - 1 tsp Dijon mustard
09 - 1 tsp honey or maple syrup
10 - Salt and freshly ground black pepper, to taste
→ For Sautéing
11 - 1 tbsp unsalted butter
# How-To Steps:
01 - Toast the walnuts or pecans in a dry skillet over medium heat for 2 to 3 minutes, stirring frequently until fragrant, then remove from heat and let cool.
02 - Melt the butter in the same skillet over medium heat, then add pear slices and cook for 2 to 3 minutes per side until golden and lightly caramelized. Remove from heat and let cool slightly.
03 - In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until fully combined.
04 - In a large salad bowl, combine mixed greens and red onion. Drizzle with half of the dressing and toss gently to coat.
05 - Arrange caramelized pears and toasted nuts over the greens, then sprinkle with goat cheese or feta if using.
06 - Drizzle remaining dressing over the salad just before serving.
# Expert Advice:
01 -
- Caramelized pears turn a basic salad into something that feels fancy enough to impress, but takes less than half an hour.
- The combination of warm pears, cool greens, and crispy nuts creates layers of texture that keep every bite interesting.
02 -
- Slice your pears as close to cooking time as possible—otherwise they'll brown and oxidize, turning an unappealing gray color that tastes fine but looks tired.
- Don't skip toasting the nuts; it's the difference between a decent salad and one people remember.
03 -
- Make the dressing in a glass jar and shake it vigorously—you'll get a better emulsion and it's oddly satisfying.
- If you're prepping ahead, keep the pears separate from the greens and dress everything just before serving to prevent sogginess.