Spinach Pear And Toasted Walnut Salad Recipes

SPINACH SALAD WITH PEARS, WALNUTS AND GOAT CHEESE

Steps:

• Chop 1 pear and slice remaining two.
• Put chopped pear, oil, vinegar, mustard and honey into a blender and purée.
• Transfer to a small bowl and stir in 2 tablespoons water, more if needed, to thin for a pourable dressing.
• Put spinach, onion, walnuts, goat cheese, sliced pears and dressing into a large bowl and toss gently to coat. Serve immediately.
• Three Twists on the OriginalApple Cheddar Spinach SaladReplace pears with apples, walnuts with pine nuts and goat cheese with small cubes of sharp cheddar. Quinoa Spinach Pear SaladAdd 1 cup cooked and cooled quinoa to spinach salad mixture.Fig Spinach SaladReplace pears with 3/4 cup dried figs (1/4 cup chopped for dressing, remainder sliced thinly in salad).

STRAWBERRY, SPINACH, AND PEAR SALAD

Steps:

• Place the walnuts in a small skillet over medium-high heat; toast the nuts while stirring constantly for 4 to 5 minutes; set aside to cool completely.
• Toss together the spinach and romaine lettuce in a large mixing bowl, and toss with 1/2 cup of balsamic vinaigrette. Arrange the strawberries, pears, feta cheese, and walnuts over the top of the salad. Dress the salad with another 3 tablespoons vinaigrette to serve.

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

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.

PEAR SALAD WITH SPINACH, BLUE CHEESE, AND WALNUTS

Steps:

• Place pear on bed of fresh spinach.
• Mix blue cheese with heavy cream, and fill the center of the pear.
• Sprinkle with roasted walnuts.

PAN-SEARED SALMON WITH PEAR AND WALNUT SPINACH SALAD

Steps:

• Preheat oven to 425°F.
• Finely chop or grind 2 tablespoons walnuts. Combine finely chopped walnuts, 2 tablespoons olive oil, 2 tablespoons cheese, and next 5 ingredients (through 1 teaspoon water) in a small bowl. Add garlic and 1/4 teaspoon salt, stirring with a whisk.
• Sprinkle salmon with remaining 1/4 teaspoon salt and pepper. Heat a large cast-iron skillet over high. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add salmon, skin side down; cook 3 minutes or until skin begins to brown, gently pressing fillets. Place pan in oven (salmon should still be skin side down). Bake for 4 to 5 minutes or until desired degree of doneness.
• Combine kale, spinach, and pear in a large bowl. Add 4 tablespoons dressing; toss to coat. Divide kale mixture evenly among 4 plates, and sprinkle evenly with remaining 2 tablespoons cheese and remaining 2 tablespoons walnuts. Top each salad with 1 fillet. Drizzle fillets evenly with remaining dressing.

STRAWBERRY-ORANGE SPINACH SALAD WITH TOASTED WALNUTS

Steps:

• In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain., In a small bowl, whisk the vinegar, honey, oil, mustard, pepper and salt. In a large bowl, combine the spinach, oranges, strawberries, cucumber, onion and carrot. Pour dressing over salad; toss to coat. Sprinkle with walnuts and bacon. Serve immediately.

SPINACH, PEAR, AND TOASTED WALNUT SALAD

Steps:

• Wash, dry, and arrange nice sized pieces of spinach on salad plates.
• Core pear.
• If there are any brown spots on the fruit, cut them off.
• Slice ripe pear into thin slices cut from top to bottom of the fruit.
• Arrange pear on spinach.
• Divide the toasted walnuts evenly among the plates.
• Top salad with a few, well placed, broad curls of the parmesean.
• Quickly whisk together orange juice and olive oil, gently spoon over dressing and serve.

SPINACH, PEAR, AND WALNUT SALAD

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.