Best 4 Pear And Parmesan Salad Recipes

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Pear and parmesan salad is a refreshing and flavorful dish that combines the sweetness of pears with the salty tang of parmesan cheese. This salad is perfect for a light lunch or dinner, and it can be easily tailored to your own taste. Whether you prefer a simple salad with just a few ingredients or a more complex dish with a variety of flavors, there is a pear and parmesan salad recipe out there for you.

Let's cook with our recipes!

ROASTED PEAR AND ARUGULA SALAD WITH WALNUTS AND PARMESAN



Roasted Pear and Arugula Salad with Walnuts and Parmesan image

This is absolutely stunning as a first course. I have used other nuts and other cheeses and it always turns out lovely.

Provided by Gay Gilmore

Categories     Pears

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

4 firm pears (I favor Bartlett)
1 tablespoon butter, melted
2 tablespoons sugar
1 1/2 tablespoons extra virgin olive oil
2 teaspoons white wine vinegar
1/2 teaspoon salt
freshly ground black pepper
7 cups arugula, washed dried and torn in bite-size pieces (or other salad greens)
4 ounces parmesan cheese
1 cup walnuts

Steps:

  • Preheat oven to 500 F and put baking sheet in the oven to heat too.
  • Cut each pear lengthwise, remove the core, then set cut side down on a board and slice thinly into 5 pieces lengthwise again.
  • Toss pear with butter and sugar.
  • Place on baking sheet and in oven to roast for 10 min, or until browned on bottom.
  • Flip and roast until tender and deep brown, 5 more minutes.
  • Let pears cool.
  • Toast the walnuts in a small dry skillet until browned, 3 minutes and set aside.
  • Whisk the olive oil, vinegar, salt and pepper together.
  • Combine arugula and pears in large serving bowl, and gentley toss with the dressing.
  • Using a vegetable peeler, shave curls of Parmesan cheese on top of salad.
  • Chop walnuts coarsely and sprinkle on top.

PEAR AND SPINACH SALAD WITH PARMESAN VINAIGRETTE



Pear and Spinach Salad with Parmesan Vinaigrette image

Yield 4-6 servings

Number Of Ingredients 12

2 tablespoons balsamic vinegar
2 tablespoons freshly squeezed lemon juice
3/4 teaspoon salt
1 small clove garlic, finely chopped or grated on a microplane zester (about 1 teaspoon)
1 large bunch or bag spinach
1 head butter or red lettuce
1 small bulb fennel
1 Bosc or Green Anjou USA Pear
1/2 cup extra virgin olive oil
1/4 cup freshly grated Parmesan cheese
Freshly ground black pepper to taste
Extra parmesan cheese chunk for garnish (optional)

Steps:

  • In a small bowl, combine balsamic vinegar, lemon juice, and salt. Grate garlic clove into mixture and set aside.
  • Wash and dry spinach and lettuce leaves. Tear into bite-sized pieces and put in a serving bowl. Cut fennel bulb in half and slice lengthwise as thinly as possible. Cut the pear in half and core. Thinly slice.
  • Slowly pour olive oil into balsamic-lemon mixture, whisking constantly until the oil is fully incorporated. Add Parmesan cheese and several grinds of black pepper. Drizzle desired quantity of vinaigrette over greens and toss lightly to coat. Add the pears and fennel with additional dressing and toss again to incorporate.
  • Use a vegetable peeler to add thin curls of parmesan cheese for garnish if desired.

PEAR AND PARMESAN SALAD



Pear and Parmesan Salad image

Provided by Florence Fabricant

Categories     easy, quick, weekday, salads and dressings

Time 20m

Yield 6 servings

Number Of Ingredients 9

3 ripe pears, peeled, cored and sliced
1 cup sliced fresh fennel bulb
1/4 pound imported Italian Parmesan cheese, in slivers
1/3 cup chopped walnuts
Freshly ground black pepper
2 tablespoons white wine vinegar
1 tablespoon lemon juice
4 tablespoons walnut oil
1 bunch arugula, rinsed, dried and stems removed

Steps:

  • Combine the pear slices, fennel, Parmesan cheese and walnuts in a bowl. Season generously with pepper.
  • Beat the vinegar, lemon juice and walnut oil together, pour over the pear mixture and toss gently.
  • Arrange the arugula on each of six salad plates. Spoon the pear mixture with the dressing over the arugula and serve.

Nutrition Facts : @context http, Calories 267, UnsaturatedFat 13 grams, Carbohydrate 19 grams, Fat 19 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 279 milligrams, Sugar 11 grams

SPINACH, PEAR AND SHAVED PARMESAN SALAD



Spinach, Pear and Shaved Parmesan Salad image

This comes from the Dec. 2009 issue of BH&G. I have not made it yet, but it sounds like it would be a nice Winter Salad. They suggest that you have the cheese at room temperature and use a vegetable peeler to shave it. Then, cover in plastic wrap until ready to use.

Provided by Julie F

Categories     < 30 Mins

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

8 cups fresh spinach
2 bosc pears, quartered lengthwise, cored and thinly sliced
2 ounces parmesan cheese, shaved
2 tablespoons balsamic vinegar
1 tablespoon whole grain mustard
1/2 cup extra virgin olive oil
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Combine spinach, pears, and cheese. For dressing, whisk together vinegar, mustard 1 t each sugar and salt and 1/4 t freshly ground pepper. Whisk in oil. Drizzle over salad and pass remaining dressing.

Tips:

  • Choose ripe pears for the best flavor and texture.
  • Use a sturdy cheese like Parmesan or Asiago for the best results.
  • Toast the walnuts in a dry skillet over medium heat for a few minutes to enhance their flavor.
  • Use a light vinaigrette dressing to avoid overpowering the delicate flavors of the salad.
  • Serve the salad immediately after assembling to prevent the pears from browning.

Conclusion:

Pear and Parmesan salad is a delicious and easy-to-make salad that is perfect for any occasion. With its sweet pears, salty Parmesan cheese, crunchy walnuts, and tangy vinaigrette dressing, this salad is sure to please everyone at the table. It is also a healthy and nutritious salad that is packed with vitamins, minerals, and antioxidants.

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