Fallpearpecansalad Recipes

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AUTUMN PEAR SALAD



Autumn Pear Salad image

This Autumn Pear Salad is so flavorful and super easy to put together. It's made with some mixed salad greens, delicious pears and blueberries, and topped with some candied pecans and feta cheese.

Provided by Mariam E.

Categories     Salad

Time 10m

Number Of Ingredients 13

5 oz. Spring mixed greens
1/2 cup blueberries
2 pears
1/3 cup purple onion (sliced)
1/2 cup crumbled feta cheese
1/2 cup candied pecans
1/4 olive oil
3 tbsps. white vinegar
2 tbsps. honey
1/4 tsp. salt
2 tbsps. Dijon mustard
1 tsp. black pepper
1/2 tsp. dried oregano

Steps:

  • Mix all salad ingredients together to create a vinaigrette dressing.
  • Slice the onion and pears.
  • In a salad dish, place the greens first. Then add in the slices of pears, onions, blueberries, pecans and crumbled feta.
  • Drizzle some of the dressing on top and serve.

Nutrition Facts : ServingSize 1 g, Calories 369 kcal, Sugar 20.4 g, Sodium 394 mg, Fat 27.2 g, SaturatedFat 5.6 g, Carbohydrate 29.4 g, Protein 5 g

PEAR SALAD WITH PECANS



Pear Salad with Pecans image

This pear salad recipe is full of contrasts, with gorgonzola, toasted pecans, and a tangy poppy seed dressing. It's a showstopper!

Provided by Sonja Overhiser

Categories     Side dish

Time 20m

Yield 4

Number Of Ingredients 13

1 ripe pear
1 shallot
1/2 cup pecan pieces
8 cups mixed baby greens
1/2 cup pomegranate seeds
1/3 cup gorgonzola cheese crumbles (or feta cheese or goat cheese; omit for vegan)
¼ cup granulated sugar (or honey)
¼ cup white vinegar
1 teaspoon dry mustard
1 teaspoon onion flakes
¼ teaspoon kosher salt
½ cup grapeseed oil* (or other neutral oil like organic vegetable or canola)
1 tablespoon poppy seeds

Steps:

  • In a medium bowl, whisk together the granulated sugar, white vinegar, dry mustard, onion flakes, and kosher salt. Gradually whisk in the grapeseed oil about 1 tablespoon at a time until a creamy emulsion forms. Whisk in the poppy seeds. Serve immediately or store in a sealed container or jar until serving (allow to come to room temperature if refrigerated).
  • Slice the pear into thin slices. Thinly slice the shallot. See How to Cut a Pomegranate for instructions on removing pomegranate seeds.
  • Place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and slightly darker brown, about 4 to 5 minutes. Stay at the stove because the nuts can easily burn! Remove immediately from the heat and transfer to a plate to stop the cooking.
  • Place the greens on a plate or platter. Top with the pear slices, shallot, toasted pecans, pomegranate seeds, and gorgonzola cheese crumbles. Drizzle with the desired amount of dressing and serve (use approximately 6 tablespoons for 4 servings; store the remaining dressing refrigerated).

FALL PEAR PECAN SALAD



Fall Pear Pecan Salad image

Make and share this Fall Pear Pecan Salad recipe from Food.com.

Provided by swirlycinnacakes

Categories     Fruit

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

7 ounces butter lettuce
2 ripe pears, cored and sliced
1/2 cup dried cranberries
1/2 cup chopped pecans
3/4 cup plain yogurt
3 tablespoons honey
3 tablespoons lemon juice
salt and pepper, to taste

Steps:

  • Combine lettuce, pears, cranberries, and pecans in a medium bowl.
  • Whisk together yogurt, honey, and lemon juice; pour over salad and toss well to coat.
  • Season to taste with salt and pepper.

Nutrition Facts : Calories 233, Fat 11.5, SaturatedFat 1.8, Cholesterol 6, Sodium 25.4, Carbohydrate 33.4, Fiber 5, Sugar 25, Protein 4

CHERRY, PEAR, AND PECAN SALAD



Cherry, Pear, and Pecan Salad image

This salad is a great complement to the harvest season, boasting seasonal fruit and nut favorites: cherries, pears, and pecans.

Provided by Mommy Epstein

Categories     Green Salads

Time 15m

Yield 4

Number Of Ingredients 10

¼ cup balsamic vinegar
3 tablespoons cherry preserves
½ cup extra-virgin olive oil
salt and ground black pepper to taste
1 (10 ounce) package mixed salad greens
2 medium fresh pears, peeled and diced
½ cup dried cherries
½ cup chopped pecans
¼ medium red onion, finely chopped
⅓ cup crumbled Gorgonzola cheese

Steps:

  • Combine balsamic vinegar and cherry preserves for vinaigrette in a small bowl. Gradually whisk in olive oil until emulsified. Season with salt and pepper.
  • Toss mixed greens, pears, cherries, pecans, red onion, and vinaigrette in a large salad bowl.
  • Evenly distribute salad among four individual salad bowls and top with Gorgonzola cheese.

Nutrition Facts : Calories 577.4 calories, Carbohydrate 43.4 g, Cholesterol 14.9 mg, Fat 43 g, Fiber 7.3 g, Protein 7 g, SaturatedFat 7.4 g, Sodium 165.6 mg

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