Pear And Walnut Salad Recipes

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WALNUT PEAR SALAD

"This nutty salad is absolutely beautiful with mixed greens," suggests Marian Platt of Sequim, Washington. "Pears and apricot nectar add fruity sweetness."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 9



Walnut Pear Salad image

Steps:

  • In a jar with a tight-fitting lid, combine the first six ingredients; shake well. Combine the pears and dressing in a large serving bowl. Cover and refrigerate until chilled. , Just before serving, add greens to pear mixture; toss to coat. Sprinkle with walnuts.

Nutrition Facts : Calories 211 calories, Fat 14g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 78mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 5g fiber), Protein 6g protein.

1/3 cup apricot nectar
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon minced fresh mint or 1/4 teaspoon dried mint
1/8 teaspoon salt
1/8 teaspoon ground mustard
3 medium pears, peeled, halved and sliced
12 cups mixed salad greens
3/4 cup chopped walnuts, toasted

PEAR & WALNUT SALAD WITH BALSAMIC VINAIGRETTE

I came up with this salad recipe for Father's Day, and it was a huge hit. I strongly recommend recipe #154351 and recipe #323254 in this!! (I used both walnuts and pecans when making the candied nuts.) It's really pretty if you can get yellow pear tomatoes and use a red pepper, or vise versa.

Provided by Katzen

Categories     Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8



Pear & Walnut Salad With Balsamic Vinaigrette image

Steps:

  • Assemble salad.
  • Enjoy!

Nutrition Facts : Calories 224.4, Fat 16.2, SaturatedFat 5.4, Cholesterol 26.8, Sodium 339.9, Carbohydrate 15.4, Fiber 3.8, Sugar 9.5, Protein 7.3

1 red peppers or 1 yellow pepper, sliced
1 pear, sliced
1 cup cherry tomatoes, halved
1/2 cup walnuts
4 ounces feta cheese, crumbled
6 cups spring greens
1/2 cup balsamic vinaigrette
pepper, freshly ground

APPLE, PEAR AND WALNUT SALAD

Provided by Sunny Anderson

Categories     side-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 9



Apple, Pear and Walnut Salad image

Steps:

  • In a large bowl whisk together vinegar, orange juice, zest, and raisins. Core and cube apples and pears. Add fruit and walnuts to a bowl and drizzle with oil. Toss well to combine. Season, to taste, with salt and pepper. Refrigerate 1 hour before serving.

2 tablespoons red wine vinegar
2 1/2 tablespoons orange juice
1 orange, zested
1/2 cup raisins
4 apples, preferably use 2 to 3 different kinds
2 pears, preferably red and green
2/3 cup walnuts, toasted and coarsely chopped
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

ARUGULA, TOASTED WALNUT AND ROASTED PEAR SALAD WITH RED WINE/SHALLOT VINAIGRETTE

Provided by Food Network

Categories     appetizer

Time 35m

Yield 8 servings

Number Of Ingredients 8



Arugula, Toasted Walnut and Roasted Pear Salad with Red Wine/Shallot Vinaigrette image

Steps:

  • Preheat oven to 375 degrees.
  • Place pear halves, cut side up, on a baking sheet and brush them with honey. Place pan in oven. Bake for 15 to 20 minutes or until golden. Slice the pears lengthwise into half-inch slices. In a small bowl, whisk together the vinegar and shallots. Whisk in olive oil until emulsified. Add salt and pepper to taste. Toss the arugula with the vinaigrette. Plate salad individually with pear slices and toasted walnuts sprinkled on top.

2 firm pears, halved and seeded
1/4 cup honey
1 tablespoon shallot, minced
6 tablespoons red wine vinegar
1/2 cup olive oil
Salt and pepper to taste
3-4 bunches arugula, cleaned and dried
3/4 cup shelled walnuts, toasted

PEAR AND WALNUT SALAD WITH SHERRY VINAIGRETTE

Such a delicious salad especially for the fall. You can choose to omit or substitute to suit your needs but this combination of flavors is my favorite! Hope it will become yours too!

Provided by Munkees Mom

Categories     Greens

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10



Pear and Walnut Salad With Sherry Vinaigrette image

Steps:

  • In the bottom of your salad bowl whisk together the first four ingredients of the vinaigrette. Once blended stir in the cheese until coated.
  • Add all your salad ingredients to the bowl and toss until evenly coated.
  • Enjoy!

Nutrition Facts : Calories 524.2, Fat 41.1, SaturatedFat 10.4, Cholesterol 26.6, Sodium 811.8, Carbohydrate 32.1, Fiber 10.6, Sugar 17.3, Protein 14

6 tablespoons extra virgin olive oil
2 tablespoons sherry wine vinegar
1/2 teaspoon salt
fresh ground pepper
5 ounces gorgonzola, crumbled
2 heads romaine lettuce, washed dried and torn into bite sized pieces
2 cups mesclun, washed and dried
2 comice pears, ripe and firm. peeled cored and sliced
1/2 cup walnuts, chopped
1/4 cup dried sweetened cranberries (or cherries)

PEAR, DATE & WALNUT SALAD WITH CREAMY STILTON DRESSING

Gary Rhodes' perfect starter for a Boxing day lunch, made with lots of leftovers from the day before

Provided by Gary Rhodes

Categories     Lunch, Starter

Time 30m

Number Of Ingredients 10



Pear, date & walnut salad with creamy stilton dressing image

Steps:

  • Cut the pear quarters into thin slices and toss in a bowl with the lime juice to help protect their natural colour. Blend the crème fraîche with half the stilton, ginger syrup to taste, and enough water (3-4 tbsp) to give a smooth, thick coating consistency. (Don't add too much water or it may separate.)
  • Scatter the pear slices over six serving plates and follow with the walnuts, dates and remaining cheese. Can be prepared to this stage up to an hour ahead.
  • Drizzle each salad with a little of the dressing and some walnut oil. Season with a grinding of pepper - you shouldn't need salt, as the cheese is salty. Mix the salad leaves and watercress very lightly with just a bit more dressing - some leaves should be touched by the dressing, some untouched. Gently pile the leaves on top of each salad.

Nutrition Facts : Calories 574 calories, Fat 41 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 36 grams carbohydrates, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 1.05 milligram of sodium

3 ripe pears , quartered and cored, peel left on
juice 1 lime
100g crème fraîche
300g stilton , crumbled, room temperature
1-2 tbsp ginger syrup (from a jar of ginger in syrup)
100g pack broken walnuts
12 dates (Medjool are good), stoned and chopped
walnut oil , for drizzling
225g bag mixed salad leaves
1 large watercress , divided into sprigs

BABY SPINACH, PEAR AND WALNUT SALAD

A refreshing and flavoursome salad which is visually appealing and complements any meat, rice or pasta dish. Adapted from a recipe in the latest issue of the Australian magazine 'New Idea'. When I posted this initially, I just listed "pears" in the ingredients, but have since located the pears specified, and I have made the salad with those pears: CORELLA PEARS. See notes below.

Provided by bluemoon downunder

Categories     Spinach

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12



Baby Spinach, Pear and Walnut Salad image

Steps:

  • Place the honey and vinegar in a medium bowl and stir until well combined; cut the pears lenghtways into 1cm-thick pieces and toss in the honey mixture.
  • Cook the pears on a heated, oiled grill pan or BBQ hotplate on one side for 1 minute or until golden; remove and set aside to cool.
  • Toss the walnuts in the remaining honey and balsamic vinegar mixture, and cook on a heated oiled grill pan, turning frequently, for 2 minutes or until golden brown; set aside to cool.
  • FETA DRESSING: Place the milk and rosemary in a small saucepan and bring to the boil; remove and cool; discard the rosemary; place the feta in a medium bowl and gradually whisk in the milk, a little at a time until it forms a smooth paste, whik in the oil and season to taste.
  • SERVING: Place the pears and walnuts in a large bowl, add the baby spinach leaves and chives, pour over the feta dressing, toss well and serve.
  • NOTES: Corella pears are named after the colourful Australian Corella parrot. They are a type of pear which was first developed by the German settlers who settled the Barossa Valley, in South Australia, in the 1840s. Corella pears are soft skinned, golden and red: really beautiful. As my mother said, they look as if they belong in a still life painting. They lose this colour when cooked, but they come out a beautiful golden brown, and they are so, so deliciously sweet. if you are familiar with Fuji apples, in taste and appearance, they are their cousins. I'm planning to make this salad next time with half Corella pears and half Fuji apples.

1/4 cup honey
1 tablespoon balsamic vinegar
2 pears, preferably Corella pears
60 g walnuts
200 g baby spinach leaves
6 chives, coarsely chopped
1/4 cup milk
1 sprig rosemary
25 g soft feta, crumbled
1/8 cup olive oil
salt, to taste
fresh ground pepper, to taste

PEAR, PANCETTA, AND WALNUT SALAD

Toasted crushed coriander seeds add great flavor and fragrance to the dressing. Green Anjou or Comice pears would also work well here, but the red Anjou's rich maroon skin looks beautiful next to the lettuce.

Yield Makes 4 servings

Number Of Ingredients 8



Pear, Pancetta, and Walnut Salad image

Steps:

  • Toast coriander seeds in small skillet over medium heat until aromatic, about 2 minutes. Transfer to mortar and grind coarsely with pestle. Transfer to small bowl. Mix in lemon juice and shallot. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
  • Heat heavy medium skillet over medium-high heat. Add pancetta and sauté until crisp, about 4 minutes. Transfer to paper-towel-lined plate. Place lettuce in large bowl. (Dressing, pancetta, and lettuce can be prepared 2 hours ahead. Let dressing and pancetta stand at room temperature. Cover lettuce with damp kitchen towel and refrigerate.)
  • Toss lettuce with dressing. Top with pear slices, then walnuts and pancetta.

3/4 teaspoon whole coriander seeds
1 tablespoon fresh lemon juice
1/2 small shallot, minced
3 tablespoons extra-virgin olive oil
1 1/2 ounces thinly sliced pancetta, chopped
1 large head of butter lettuce, torn into bite-size pieces (about 8 cups)
1 large red Anjou pear, unpeeled, quartered, cored, sliced
1/4 cup coarsely chopped toasted walnuts

SPINACH, PEAR, AND WALNUT SALAD

Provided by Ellie Krieger

Categories     Salad     Appetizer     Side     Vegetarian     Quick & Easy     Lunch     Pear     Walnut     Spinach     Vegan     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 9



Spinach, Pear, and Walnut Salad image

Steps:

  • 1. In a large bowl, whisk together the oil, vinegar, mustard, tarragon, salt, and pepper. Add the spinach leaves and toss to coat.
  • 2. Divide the spinach among 4 serving plates. Place a quarter of the pear slices and walnuts on top of each salad.

2 tablespoons extra-virgin olive oil
1 tablespoon cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon dried tarragon
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
5 ounces baby spinach leaves (about 5 cups lightly packed)
1 firm ripe pear, cored and sliced
1/3 cup walnut pieces, toasted in a dry skillet over a medium-high flame until fragrant, about 2 minutes

MâCHE, PARMESAN, PEAR, AND WALNUT SALAD

Categories     Salad     Appetizer     No-Cook     Vegetarian     Quick & Easy     Parmesan     Pear     Walnut     Lettuce     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9



Mâche, Parmesan, Pear, and Walnut Salad image

Steps:

  • Whisk mustard, Sherry, and red wine vinegar in medium bowl to blend. Gradually add oil, whisking until well blended. Season dressing with salt and pepper.
  • Toss mâche, Parmesan, pear, walnuts, and shallot in large bowl to combine. Toss with enough dressing to coat. Divide among plates and serve.

1 tablespoon Dijon mustard
1 tablespoon dry Sherry
1 tablespoon red wine vinegar
1/4 cup extra-virgin olive oil
8 cups mâche (lamb's lettuce) or mixed baby greens (about 4 ounces)
1 cup fresh Parmesan shavings (about 2 ounces)
1 large firm Bosc pear, peeled, halved, cored, cut crosswise into thin slices (about 8 ounces)
1/3 cup walnuts, toasted (about 1 1/2 ounces)
1 shallot, peeled, thinly sliced

RED LEAF, PEAR, AND WALNUT SALAD

This is a very pretty, simple salad. I just made this recently, and the pears were just perfect! The dressing is great for other salads too! This makes a light lunch or dinner. (from webmd.com)

Provided by fresh fanatic

Categories     Salad Dressings

Time 10m

Yield 8 serving(s)

Number Of Ingredients 10



Red Leaf, Pear, and Walnut Salad image

Steps:

  • Add vinegar,juice,oil, mustard, and honey to food processor or blender and pulse until well-combined. Stir in poppy seeds and add salt and pepper to taste, if desired. Reserve 1/4 cup of dressing and set aside.
  • Add lettuce and walnuts to (very!) large bowl and pour remaining dressing on top, and toss to coat well. (I would add the walnuts at the end; they tend to fall to the bowl's bottom.).
  • Divide lettuce among eight individual salad plates or borls. Add pears to large bowl and toss with 1/4 cup dressing, or arrange on salads and drizzle with 1/4 cup dressing. Spoon pears evenly on salads.

Nutrition Facts : Calories 279, Fat 18.5, SaturatedFat 1.4, Sodium 1420.5, Carbohydrate 25.9, Fiber 7.7, Sugar 13.6, Protein 7.6

3 tablespoons apple cider vinegar
1/2 cup apple juice
1/4 cup canola oil
4 teaspoons Dijon mustard
1 tablespoon honey
1 teaspoon poppy seed
salt and pepper (optional)
10 cups red leaf lettuce, rinsed and well-drained and coarsely chopped
2/3 cup walnut pieces, toasted
3 pears, cored, and chopped into 3/4-inch pieces (or slice, Try coring the pears by cutting in half and core with a melon baller)

PORK PEAR AND WALNUT SALAD

Make and share this Pork Pear and Walnut Salad recipe from Food.com.

Provided by Kiwi Kathy

Categories     Pork

Time 10m

Yield 4 , 4 serving(s)

Number Of Ingredients 8



Pork Pear and Walnut Salad image

Steps:

  • Whisk mustard and vinegar together in a small bowl. Add oil, whisking constantly until combined. Season with salt and pepper.
  • Place spinach on a platter. Arrange pork and pear on top. Sprinkle with celery and walnuts. Drizzle over mustard mixture.
  • Serve immediately.
  • Note: Try apples and cashews instead of pears and walnuts, or toss through dried cranberries and pinenuts instead.

1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
2 tablespoons olive oil, extra virgin
150 g Baby Spinach
300 g roast pork, left-overs, thinly sliced and torn
2 pears, Packham, unpeeled, coed and sliced
2 celery ribs
1/3 cup walnuts

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