Best Walnut Pear Salad Recipes

BABY GREENS, PEAR, WALNUT, AND BLUE CHEESE SALAD

Steps:

• Whisk first 4 ingredients in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper.
• Toss greens in large bowl with enough dressing to coat. Divide greens among 6 plates. Top with pear slices, dividing equally. Sprinkle with cheese and walnuts. Drizzle lightly with remaining dressing and 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.

APPLE, PEAR AND WALNUT SALAD

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.

PEAR, TOASTED WALNUT AND MIXED GREEN SALAD WITH CHAMPAGNE-CRANBERRY VINAIGRETTE

Steps:

• Toast walnuts in a small dry skillet over medium heat (it will take about 3 minutes).
• In a small saucepan, combine Champagne, cranberry sauce, shallots, Dijon mustard and oil. Whisk together. Set pan over high heat and bring to a boil. Simmer until reduced to about 1/3 cup (about 5 minutes). Remove from heat and season to taste with salt and black pepper.
• Place greens in a large bowl. Top with pears, toasted walnuts and dried cranberries. Drizzle over cranberry vinaigrette just before serving.

WALNUT PEAR SALAD

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.

BABY SPINACH, PEAR AND WALNUT SALAD

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.

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.

PEAR & WALNUT SALAD W/CREAMY BLEU (BLUE) CHEESE DRESSING

Steps:

• In a medium bowl, whisk together the mayo, sour cream and lemon juice until smooth.
• Fold in the bleu cheese crumbles and add salt and pepper.
• Refrigerate until ready to use.
• Tear a combination of the romaine and red leaf lettuce into individual serving bowls or onto plates and top with the bleu cheese dressing.
• Place the pear slices on top of the dressing and finish each salad with the glazed walnuts and a sprinkling of cranberries.

PEAR WALNUT WHEAT BERRY SALAD

Steps:

• Bring water and wheat berries to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the wheat berries are tender, 45 minutes to 1 hour. Drain any excess water and cool.
• Preheat oven to 375 degrees F (190 degrees C). Spread walnuts onto a baking sheet.
• Bake walnuts in the preheated oven until toasted and fragrant, 5 to 10 minutes. Remove pan from oven and cool.
• Whisk canola oil, raspberry wine vinegar, raspberry preserves, mustard, oregano, and black pepper together in a bowl until vinaigrette is smooth. Measure 1/2 cup vinaigrette and store remaining vinaigrette in an airtight container in the refrigerator for another use.
• Combine wheat berries, walnuts, pear, Gorgonzola cheese, cranberries, and green onions in a large bowl. Drizzle 1/2 cup vinaigrette over wheat berries mixture; toss to coat. Refrigerate for flavors to blend, about 30 minutes.

PEAR & WALNUT SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• Assemble salad.
• Enjoy!

PEAR-WALNUT SALAD WITH ARTISAN BLEU CHEESE

Steps:

• In a salad bowl, lightly toss the greens with the pears.
• In a small non-reactive bowl, combine the honey and lemon juice. Whisk with the salt and pepper, to taste.
• Pour the dressing over the the greens and pears and toss .
• Arrange the salad on six individual salad plates.
• Garnish with the walnuts and bleu cheese.
• Easy!

CANDIED WALNUT, PEAR, AND GORGONZOLA SALAD

Steps:

• In a small sauce pan, combine the sugar, butter and water over low heat.
• Cook until sugar is just melted.
• Pour mixture over walnuts on waxed paper to cool.
• Mix olive oil and vinegar.
• In salad bowl, toss lettuce, gorgonzola, cooled walnuts and pears with olive oil and vinegar.
• Season with cracked pepper and serve on individual salad plates.

GORGONZOLA WALNUT CROSTINI WITH PEAR SALAD

Steps:

• Make the vinaigrette: Put the shallot in a small bowl with the vinegar and a good pinch of salt and pepper to taste. Let macerate for 5 to 10 minutes. Stir in the mustard, then whisk in the oils. Taste and adjust seasoning.
• Make the crostini: Heat the oil in a skillet over medium-high heat. Add the onion and brown, turning frequently. When it begins to soften, season generously with salt and pepper; reduce heat to medium. Continue cooking for about 5 minutes, until nicely caramelized. Add the rosemary and transfer to a bowl to cool to room temperature.
• Heat the oven to 400 degrees. Put the bread in the toaster until lightly browned, then lay the slices on a baking sheet. Spread about 1/2 ounce Gorgonzola on each toast, then top with the onion mixture and 3 or 4 walnut halves.
• Bake on the top shelf of the oven until bubbling and lightly browned, 5 to 7 minutes. Cut into wedges if desired.
• Assemble the salad: Put the greens and chopped celery in a low wide salad bowl. Just before serving, lightly sprinkle with salt and pepper, then toss with half the vinaigrette, just coating the leaves. Peel, core and slice the pears. Dress the slices with the rest of the vinaigrette in a separate bowl, spoon the pears over the salad, and serve with the warm crostini on the side.

ROMAINE,PEAR AND WALNUT SALAD WITH MUSTARD VINAIGRETTE

Steps:

• Salad:.
• Put all salad ingredients in a large serving bowl.
• Just before serving,add enough Mustard Viniagrette to barely coat lettuce and toss lightly to mix.
• Serve immediately.
• Mustard Viniagrette:.
• Put all viniagrette ingredients in a jar or container with a tight lid; shake until thoroughly blended. Makes 1 cup viniagrette.

POACHED CHICKEN, PEAR, AND WALNUT SALAD

Steps:

• In a large pot, add carrot, celery, and garlic and cover with water by two inches. Bring to a boil. Season with salt. Reduce to a simmer and add chicken, flipping halfway, until cooked through, 15 to 18 minutes. Remove and let cool. Slice.
• Whisk vinegar and oil; season with salt and pepper. Drizzle half vinaigrette over chicken slices. Divide escarole, pear, shallot, and walnuts among four plates. Top with chicken and Pecorino.
• Season with salt and pepper. Drizzle with remaining vinaigrette.

PORK, PEAR AND WALNUT SALAD

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the pork and parsley; cook and stir until pork is browned on the outside, and cooked through. Remove from the heat and set aside.
• Make a bed of spinach on individual serving plates or on a large platter. Arrange slices of pear over the spinach. Top with the cooked pork and sprinkle with walnuts. Drizzle the balsamic vinaigrette over the whole salad.

MâCHE, PARMESAN, PEAR, AND WALNUT SALAD

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.

PEAR, BLUE CHEESE, WALNUT AND BACON SALAD

Steps:

• Whisk together all vinaigrette ingredients until well blended; set aside.
• In a small frying pan set on a medium heat, melt the butter, stir in the maple syrup or honey and then stir in the walnuts. Continue to heat the walnuts, stirring continuously, for approximately 2-3 minutes or until they are fragrant, caramelized and lightly browned. Remove from the heat; set aside.
• Place the greens in a large salad bowl or, if individual servings are preferred, distribute them equally among 6 salad plates. Sprinkle over the pears, blue cheese and walnuts. Place over chicken then drizzle with dressing and toss.
• Note: I find having the chicken warmed is superior to cold chicken.

PEAR WALNUT SALAD

Steps:

• Mix together

PEAR, WALNUT AND BLEU CHEESE SALAD WITH MAPLE DIJON DRESSING FROM NORDSTROM'S CAFE RECIPE - (4.8/5)

Steps:

• To Make Candied Walnuts: 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. To Make either Dressing: Mix all ingredients in bowl using wire whisk. Place greens on individual plates. Sprinkle 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.