Warm Pear Greens Salad (Printable)
Tender greens topped with warm caramelized pears, toasted nuts, and a zesty vinaigrette dressing.
# What You’ll Need:
→ Produce
01 - 2 ripe pears, cored and sliced
02 - 5 oz mixed salad greens (spinach, arugula, baby kale)
03 - 1 small red onion, thinly sliced
→ Nuts
04 - ⅓ cup walnuts or pecans, roughly chopped
→ Cheese (optional)
05 - 2 oz goat cheese or feta, crumbled
→ Dressing
06 - 2 tablespoons extra-virgin olive oil
07 - 1 tablespoon balsamic vinegar
08 - 1 teaspoon Dijon mustard
09 - 1 teaspoon honey
10 - Salt and black pepper, to taste
→ For sautéing
11 - 1 tablespoon unsalted butter
# How-To Steps:
01 - Combine olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl and whisk until emulsified. Set aside.
02 - Heat a large skillet over medium heat and melt butter. Add pear slices and sauté for 2 to 3 minutes per side until golden and slightly softened. Remove and set aside.
03 - In the same skillet, add chopped nuts and toast for 1 to 2 minutes until fragrant. Remove from heat.
04 - Place salad greens and red onion in a large bowl. Toss gently with half the dressing.
05 - Arrange warm pears atop greens. Sprinkle with toasted nuts and crumbled cheese, if using.
06 - Drizzle remaining dressing over the salad and serve immediately while pears are warm.
# Expert Advice:
01 -
- The warm pears melt just slightly against the cool greens, creating this perfect temperature contrast that feels luxurious but takes only 10 minutes to cook.
- It's elegant enough to serve at a dinner party but simple enough that you can throw it together on a Tuesday night without stress.
- One bowl, minimal cleanup, and you've got something that tastes far more complicated than it actually is.
02 -
- Don't slice your pears too far in advance or they'll oxidize and turn brown; slice them just before cooking, or toss them in a bit of lemon juice if you need a few minutes of buffer time.
- The dressing needs to be whisked properly so the mustard and honey help emulsify it—a properly made dressing clings to the greens instead of pooling at the bottom of the bowl.
- Serve this the moment it's assembled because the warm pears will continue to soften and the salad will start to wilt; timing is everything here.
03 -
- The secret to this dish is actually the butter—it's what gives the pears that proper caramel crust that oil alone can't create, and it adds a subtle richness that elevates everything else on the plate.
- Make your dressing in a jar with a tight lid instead of a bowl; shake it vigorously and it emulsifies better, plus you can store any extras without dirtying another container.