Pear Salad

This pear salad recipe is mixed greens with fresh sliced pears, pomegranate seeds, blue cheese and candied pecans, all tossed in a homemade balsamic dressing. A fresh and colorful salad option that pairs perfectly with chicken, fish and pork.

Course Salad

Cuisine American

Prep Time 15

Cook Time 1

Total Time 16

Servings

Calories 320kcal

Author Sara Welch

Ingredients

For the salad

6 cups mixed spring greens
1 pound pears firm but ripe, thinly sliced
1/2 cup pomegranate seeds can substitute dried cranberries
1/2 cup blue cheese crumbled
1/2 cup candied pecans chopped

For the dressing

1/2 cup olive oil
3 tablespoons balsamic vinegar
1 tablespoon honey
1 1/2 teaspoons Dijon mustard
salt and pepper to taste

Instructions

Place the mixed greens, pears, pomegranate seeds, blue cheese and pecans in a large bowl.
In a small bowl, whisk together the dressing ingredients until smooth.
Drizzle the dressing over the pear mixture, gently toss to coat. Serve immediately.

Video

Notes

Use multiple colors of pears for a fancier presentation.

I like to buy a wedge of high quality blue cheese and crumble it myself. Pre-crumbled blue cheese often contains anti-caking agents and stabilizers, and doesn't taste as fresh.

This salad is best served immediately, as the cut pears will brown if they sit out too long. You can toss your pear slices in lemon juice to slow down the browning process.

Nutrition