Pear Salad with Walnuts and Parmesan Cheese

This Pear Salad combines candied walnuts, mixed greens, fresh pears, dried cranberries, and shaved Parmesan cheese, all drizzled with a homemade balsamic vinaigrette.

Course lunch, Salad, side

Cuisine American

Keyword how to make pear salad, pear salad recipe, salad using pears

Prep Time 15

Cook Time 20

Servings

Calories 475kcal

Author Beth Pierce

Ingredients

Candied Walnuts

1 cup walnuts
3/4 cup packed light brown sugar
1 tablespoon unsalted butter
1/4 teaspoon sea salt

Balsamic Vinaigrette Dressing

2 1/2 tablespoons balsamic vinegar
1 tablespoon honey
1 garlic clove minced
1 teaspoon Dijon mustard
1/3 cup extra virgin olive oil
salt and freshly ground black pepper to taste

Pear Salad

7 ounces mixed salad greens
2 ripe pears
2 tablespoons fresh lemon juice
1/4 cup dried cranberries
1/2 cup shaved parmesan

Instructions

Preheat oven to 300 degrees. Cover a medium baking sheet with parchment paper.
In a medium bowl, combine the walnuts, brown sugar, melted butter, and salt. Stir to coat. Spread the walnuts out in a single layer on the prepared baking sheet. Bake the walnuts for 20-25 minutes or until browned, Flip them halfway through the baking time. Let them cool before adding them to the salad.
While the walnuts are baking, whisk together the balsamic vinegar, honey, minced garlic, Dijon mustard, and olive oil. Season with kosher salt and freshly ground black pepper to taste.
In a large serving bowl, add the mixed greens and candied walnuts. Slice the pears thinly and brush the flesh with lemon juice. Add the pears, dried cranberries, and shaved Parmesan. Drizzle with the balsamic vinaigrette and toss to coat. Serve promptly.

Notes

You can substitute pecans for the walnuts. Just follow the same directions for candying them.
They do sell white balsamic vinegar, which I think is more aesthetically pleasing on this salad.
Make the salad dressing up to 3 days in advance and store it in an airtight container in the fridge.
Most grocery stores carry a prepackaged spring mix blend. This tender vegetation makes a fabulous salad, but watch your expiration dates as the leaves break down faster than a good sturdy romaine or head of iceberg lettuce.
Brush the sliced pears with lemon juice to keep them from turning brown before you are ready to serve.
Try dried cherries, dried apricots, dried blueberries, and pomegranate ariels in place of the dried cranberries. They are all equally delicious.

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