Candied Pecans Gorgonzola And Pear Salad Recipes

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SPINACH SALAD WITH SWEET ROASTED PECANS AND GORGONZOLA WITH SHERRY SHALLOT VINAIGRETTE



Spinach Salad with Sweet Roasted Pecans and Gorgonzola with Sherry Shallot Vinaigrette image

Provided by Dave Lieberman

Time 15m

Yield 4 servings

Number Of Ingredients 10

1 package triple-washed spinach
3 to 4 handfuls pecan halves
2 tablespoons vegetable oil
A few pinches sugar
A few pinches salt
1/2 cup olive oil
1/4 cup sherry vinegar
2 small shallots, minced
Kosher salt and freshly ground black pepper
1 small wedge Gorgonzola, crumbled (about 2 ounces)

Steps:

  • Preheat oven to 400 degrees F.
  • Place spinach in serving bowl.
  • Toss pecans with vegetable oil, sugar and salt. Lay out on baking sheet. Roast until shade darker and aromatic, about 7 to 8 minutes. Set aside.
  • Make dressing by combining olive oil, vinegar, shallots and salt and pepper in a bowl and whisking together or place in sealable container and shake.
  • Toss spinach with dressing, Gorgonzola and pecans.

MISSY'S CANDIED WALNUT GORGONZOLA SALAD



Missy's Candied Walnut Gorgonzola Salad image

A yummy, easy salad with candied walnuts, cranberries, Gorgonzola cheese, mixed greens, and a raspberry vinaigrette. It's always a big hit and is requested by my friends and family constantly! Even my picky fiance!

Provided by MissyPorkChop

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 8

½ cup walnut halves
¼ cup sugar
3 cups mixed greens
½ cup dried cranberries
½ cup crumbled Gorgonzola cheese
1 tablespoon raspberry vinaigrette
1 tablespoon white vinegar
1 tablespoon olive oil

Steps:

  • Place walnuts and sugar in a skillet over medium heat, stirring constantly until the sugar dissolves into a light brown liquid and coats the walnuts. Remove walnuts from skillet, and spread them out on a sheet of aluminum foil to cool.
  • Place in a large salad bowl the mixed greens, cranberries, cheese, vinaigrette, vinegar, and olive oil. Toss gently; add candied walnuts, and toss again.

Nutrition Facts : Calories 307.7 calories, Carbohydrate 29.4 g, Cholesterol 22.5 mg, Fat 19.2 g, Fiber 2.3 g, Protein 7.4 g, SaturatedFat 5.1 g, Sodium 273.4 mg, Sugar 24.2 g

CANDIED PECAN PEAR SALAD



Candied Pecan Pear Salad image

For special occasions, I like to dress up packaged salad greens with sweet pears, crunchy pecans and a slightly tart pomegranate dressing.-Douglas Wasdyke, Effort, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings (1 cup each).

Number Of Ingredients 15

1 teaspoon butter
1/2 cup chopped pecans
1-1/4 teaspoons sugar
1/4 teaspoon ground cinnamon
1 cup pomegranate seeds, divided
1/2 cup raspberry vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup olive oil
1 large pear
1 teaspoon lemon juice
3 packages (5 ounces each) spring mix salad greens
1/2 cup crumbled blue cheese

Steps:

  • In a small heavy skillet, melt butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Sprinkle with sugar and cinnamon; cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool., For dressing, in a blender, combine 1/2 cup pomegranate seeds, vinegar, mustard, honey, salt and pepper; cover and process until smooth. While processing, gradually add oil in a steady stream. , Cut pear into thin slices; sprinkle with lemon juice. In a salad bowl, combine the greens, pears, blue cheese and candied pecans. Drizzle with dressing and toss to coat. Sprinkle with remaining pomegranate seeds. Serve immediately.

Nutrition Facts : Calories 252 calories, Fat 24g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 170mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein.

PEAR & GORGONZOLA SALAD



Pear & Gorgonzola Salad image

Make and share this Pear & Gorgonzola Salad recipe from Food.com.

Provided by Bergy

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup walnut halves, toasted
4 -6 cups torn salad greens, , trimmed washed & dried
1/2 cup vinaigrette
2 pears, peeled,cored & sliced
1/4 lb gorgonzola (You may substitute with Blue or roquefort cheese)
1/4 cup balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
3/4 cup virgin olive oil
2 teaspoons shallots, finely minced
pepper

Steps:

  • To make Vinaigrette------------------.
  • Mix vinegar, salt, mustard in a blender or food processor.
  • Very slowly pour in the oil while processor is on.
  • Process until an emulsion forms.
  • Taste and adjust seasoning.
  • Add shallots& pepper.
  • Best to make it fresh but may be stored for a few days in the fridge.
  • ---Salad-----------------------.
  • Toss greens with most of the vinaigrette.
  • Divide among 4 plates.
  • Decorate with pear slices and crumbled cheese.
  • Coarsely chop the walnuts and put on top of salad.
  • Drizzle the last of the vinaigrette over top.

CANDIED PECANS, GORGONZOLA AND PEAR SALAD



Candied Pecans, Gorgonzola and Pear Salad image

Adding grilled or sliced roasted chicken to this salad makes it a main dish salad. I have listed two vinaigrette that I use on this particular salad. It is hard for me to decide which one I like better. Depends on my mood and what I am serving.

Provided by Marsha Gardner

Categories     Lettuce Salads

Number Of Ingredients 24

2 heads hearts or romaine, washed, chopped and spun dry or 6 cups of mesculn or baby spinach or a mixture
2 d'anjou pears, red, green or one of each cored and chopped
1/4 c red onion, sliced thin
1/2 c gorgonzola cheese, crumbled or blue cheese
MAPLE CANDIED PECANS
2/3 c pecans, (or walnuts)
1 Tbsp butter, unsalted
1 Tbsp real maple syrup
freshly ground black pepper to taste
MAPLE VINAIGRETTE
3/4 c olive oil, extra virgin
1/4 c apple cider vinegar
1/4 c real maple syrup
2 Tbsp dijon mustard
freshly ground black pepper to taste
CHAMPAGNE VINAIGRETTE
1 Tbsp shallot, chopped
1 Tbsp dijon mustard
2 Tbsp sugar
1 tsp garlic, minced
1/2 c champagne wine vinegar
1 1/2 c canola oil
3/4 tsp kosher salt
1/2 tsp freshly ground white pepper

Steps:

  • 1. CANDIED PECANS: Melt the butter in a pan. Mix in the maple syrup and pepper. Add the pecans and toss to coat. Cook on medium low heat about 15 minutes. Stir every 5 minutes. Watch carefully so they don't burn. Turn out on aluminum foil and let cool for 5 minutes; break apart if necessary.
  • 2. TO MAKE EITHER DRESSING: Mix all ingredients in bowl using a wire whisk. Place greens on individual plates. Sprinkle red onion, chopped pears, nuts and gorgonzola on top of salad greens. Drizzle dressing over salad or serve on the side to suit individual tastes. Beautiful and delicious.
  • 3. If serving as a meal, you can add grilled or sliced roasted chicken. Makes 4-6 main dish servings or 8-10 side dish servings.

ROQUEFORT PEAR SALAD



Roquefort Pear Salad image

This is the best salad I've ever eaten and I make it all the time. It is tangy from the blue cheese, fruity from the pears, and crunchy from the caramelized pecans. The mustard vinaigrette pulls it all together.

Provided by Michelle Krzmarzick

Categories     Salad     Green Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 14

1 head leaf lettuce, torn into bite-size pieces
3 pears - peeled, cored and chopped
5 ounces Roquefort cheese, crumbled
1 avocado - peeled, pitted, and diced
½ cup thinly sliced green onions
¼ cup white sugar
½ cup pecans
⅓ cup olive oil
3 tablespoons red wine vinegar
1 ½ teaspoons white sugar
1 ½ teaspoons prepared mustard
1 clove garlic, chopped
½ teaspoon salt
fresh ground black pepper to taste

Steps:

  • In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
  • For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
  • In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

Nutrition Facts : Calories 426.2 calories, Carbohydrate 33.1 g, Cholesterol 21.3 mg, Fat 31.6 g, Fiber 7.4 g, Protein 8 g, SaturatedFat 7.6 g, Sodium 654 mg, Sugar 20.8 g

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