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Pear Salad

This show-stopping Pear Salad starts with mixed greens lettuce and is loaded with juicy, ripe pears, sweet dried cranberries, candied walnuts, tart red onion, and gorgonzola cheese. A robustly-flavored apple cider vinaigrette tops this salad.
Course Salad
Cuisine American
Keyword pear salad
Prep Time 25 minutes
Candied Walnut Time 2 hours
Total Time 2 hours 25 minutes
Servings 6 -8 as a side
Calories 174kcal
Author Chelsea Lords
Cost $7.31

Ingredients

Salad

  • 8 cups (5.5 oz.; 163g) mixed greens (baby lettuce and baby greens)
  • 2 large pears See Note 1
  • 1/3 cup (50g) thinly sliced red onion See Note 2
  • 3/4 cup candied walnuts
  • 2/3 cup (87g) dried sweetened cranberries
  • 1/3 cup (40g) crumbled gorgonzola cheese

Dressing

  • 2 tablespoons (30g) apple cider vinegar
  • 1/4 cup (46g) extra virgin olive oil
  • 1 tablespoon pure maple syrup
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon Fine sea salt and 1/8 teaspoon cracked pepper

Candied Walnuts (or buy store-bought) See Note 3

  • 1 pound walnut halves & pieces
  • 1/2 cup white sugar
  • 1/2 cup light brown sugar, lightly packed
  • 1/2 tablespoon ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 1 large egg whites (discard egg yolk or reserve for another recipe)
  • 1/2 tablespoon EACH vanilla extract and water

Instructions

  • CANDIED WALNUTS: Preheat oven to 250 degrees F. Line an extra large sheet pan (or 2 sheet pans) with parchment paper (or a silpat liner) and set aside. In a very large bowl, whisk the egg whites, vanilla, and water together until frothy. Toss walnuts in the egg white mixture until well coated. Right on top of everything add the white sugar, brown sugar, cinnamon, and salt. Stir gently to coat all the walnuts until well coated. Spread coated walnuts onto a baking sheet. Walnuts shouldn't be overlapping. Bake in the preheated oven for 1 hour, flipping and stirring the walnuts every 15 minutes. Allow walnuts to stand for 30 minutes to an hour to fully cool and solidify. Coarsely chop about 1 cup to add to this salad.
  • DRESSING: Add all ingredients to a Mason jar, cover with the lid, and vigorously shake to combine. Taste and adjust for personal preference on seasonings (salt and pepper). Refrigerate until ready to eat and shake once more before dressing the salad.
  • SALAD ASSEMBLY: Add mixed greens, thinly sliced pears, thinly sliced red onion, candied walnuts, and dried cranberries to a large salad bowl.
  • DRESS THE SALAD: Drizzle the dressing only on what will be enjoyed the same day. (Once dressed, this salad doesn't sit well.) Toss salad to coat in dressing. Add the gorgonzola cheese (add more to personal preference). Toss once more and serve salad immediately.
  • MAKE AHEAD/STORAGE: If you want to prepare this salad in advance or store leftovers, I recommend measuring out and then storing ingredients separately in plastic bags or small containers and tossing them together right before serving. The one ingredient I don't recommend preparing more than an hour ahead of time is the pears (they will brown). The dressing can be made (and stored) in a Mason jar 2-3 days in advance. Shake up to re-combine before topping the salad. (If the dressing hardens or clumps, this is totally normal -- it's just the olive oil solidifying at cold temperatures. Let the dressing stand at room temperature for about 20 minutes and then shake it up and it's ready to go!)

Video

Notes

Note 1: To check the ripeness of a pear, gently press the area around the stem of the pear with a gentle squeeze. If it gives a little, it’s ready to go!
Note 2: You can dice the onion or thinly slice. To take away the "bite" of the red onion (make it milder): submerge the sliced or chopped onions in a bowl of cold or ice water. Let them sit for at least ten minutes, stirring 2-3 times, and then drain and use in this salad.
Note 3: This recipe for candied walnuts will yield more than you need. Sugaring the walnuts works best with this volume; leftovers store nicely! Store leftover candied walnuts in an airtight container in the freezer for up to 2 months or in the pantry for 2-3 weeks. 

Nutrition

Serving: 1serving | Calories: 174kcal | Carbohydrates: 22.9g | Protein: 3.5g | Fat: 8.8g | Cholesterol: 4.1mg | Sodium: 68.6mg | Fiber: 3.8g | Sugar: 16g