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Pear Salad Recipe Candied Pecan And Ruby Cranberry 1762514820.0181074

pear salad recipe Candied Pecan and Ruby Cranberry

  • Author: Elina Mirkle
  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x
  • Diet: Vegetarian

Description

This pear salad recipe features crisp pears, sweet candied pecans, and tangy cranberries over mixed greens, brightened with a simple homemade vinaigrette. It’s an easy, elegant side dish perfect for family meals or a quick, healthy lunch.

Ingredients

Scale
  • 2–3 medium fresh pears (Anjou, Bosc, or Bartlett), firm but ripe
  • 5 oz (140 g) mixed greens (spring mix or baby spinach)
  • 0.5 cup (60 g) candied pecans
  • 0.33 cup (40 g) dried ruby cranberries
  • 0.25 cup (28 g) crumbled feta cheese
  • 0.25 cup (60 ml) extra virgin olive oil
  • 2 Tbsp (30 ml) apple cider vinegar
  • 1 tsp (5 ml) Dijon mustard
  • 1 Tbsp (15 ml) maple syrup (or honey)
  • 0.25 tsp salt
  • 0.125 tsp black pepper

Instructions

  1. Prepare Candied Pecans: If making from scratch, preheat oven to 350 degrees F (175 degrees C). Lightly toast 0.5 cup (60 g) pecans on a sheet pan for 5 minutes until fragrant. Coat them in 1 Tbsp maple syrup and a pinch of salt, then bake for another 5-10 minutes until golden brown and caramelized. Let them cool completely on parchment paper until hard and crunchy.
  2. Wash and Dry Greens: Gently wash 5 oz (140 g) mixed greens under cool water, then spin them in a salad spinner until completely dry and crisp.
  3. Slice Pears: Core 2-3 fresh pears and thinly slice them, aiming for about 0.25-inch consistent pieces, just before assembling. If pears start to brown while you’re prepping other components, toss them gently with a teaspoon of lemon juice to keep them looking fresh.
  4. Whisk Vinaigrette: In a small jar, combine 0.25 cup (60 ml) olive oil, 2 Tbsp (30 ml) apple cider vinegar, 1 tsp (5 ml) Dijon mustard, 1 Tbsp (15 ml) maple syrup, 0.25 tsp salt, and 0.125 tsp black pepper. Seal and shake vigorously for 30 seconds until the dressing is well combined and slightly emulsified.
  5. Assemble the Salad: In a large serving bowl, combine the dry mixed greens, thinly sliced pears, and 0.33 cup (40 g) ruby cranberries.
  6. Dress and Serve: Drizzle the vinaigrette over the salad ingredients. Gently toss with salad tongs until the greens are lightly coated and vibrant, then top with the crunchy candied pecans and crumbled feta cheese. Serve immediately for the best texture and flavor.

Notes

For a flavor variation, swap candied pecans with toasted walnuts or almonds. Goat cheese or a plant-based alternative can replace feta. For a gluten-free dressing, ensure all ingredients are certified. Store leftover dressing separately.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Salad, Side Dish
  • Method: Assembly
  • Cuisine: General

Nutrition

  • Serving Size: 1 bowl (about 180 g)
  • Calories: 300 calories
  • Sugar: 20 g
  • Sodium: 250 mg
  • Fat: 20 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 6 g
  • Protein: 7 g
  • Cholesterol: 15 mg

Keywords: pear salad, candied pecans, cranberries, feta cheese, healthy lunch, easy dinner, side dish, vinaigrette, fresh, quick salad

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Find it online: https://easydashrecipes.com/pear-salad-recipe-candied-pecan-and-ruby-cranberry/