Best 13 Pear Pecan Salad Recipes

CANDIED PECAN PEAR SALAD

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.

PECAN-PEAR GREEN SALAD

Steps:

• In a large skillet, saute pear in 1 tablespoon butter until lightly browned, about 7 minutes. In a small skillet, saute pecans in remaining butter until lightly browned, about 5 minutes; sprinkle with 1/8 teaspoon salt., Divide salad greens between two salad plates; arrange pears over greens. Sprinkle with pecans. In a small bowl, whisk the vinegar, oil, pepper and remaining salt. Drizzle over salad.

SPEEDY PEAR AND PECAN SALAD

Steps:

• Place the salad greens, pear pieces, pecans, and mozzarella cheese in a bowl. Pour the Italian dressing over the salad mixture, and toss to coat evenly.

ROASTED PEAR AND PECAN SALAD

Steps:

• Pre-heat oven to 400°C.
• Wash and core Pears, slicing into 1/4 inch wedges (approx. 8 wedges per pear).
• Lay pears on a baking sheet (I line it with parchment paper). Season with the salt and pepper and drizzle with 1 tsp olive oil.
• Bake for 5 minutes, then turn the pear wedges over and bake for another 5 - 7 minutes until roasted yet still firm. Cool.
• Wisk together the remaining Olive Oil, Balsamic Vinegar and Dijon Mustard.
• Pour the mixture over the pears (I like to cut the pears into cubes for bit sized pieces). Mix in the chopped Onion. Refrigerate for at least 30 minutes to let the flavors mix.
• Add the Pecans and Cheese (if using) just before serving.

PEAR, BLUE CHEESE & CANDIED PECAN SALAD

Steps:

• Heat sugar, butter, OJ & spices. Melt and toss in nuts,stir to cover. Spread on a lined cookie sheet. Bake at 250 degrees for 45 minutes, turn w/ flipper every 15 minutes. Separate pecans while warm and Cool on wax paper. They will store for weeks in an airtight container. Portion spring greens on plates, add cubed pears, sprinkle with crumbled blue cheese and candied pecans, top with salad dressing -serve

PECAN-PEAR TOSSED SALAD

Steps:

• Press raspberries through a sieve, reserving juice. Discard seeds. In a bowl, whisk the oil, vinegar, sugar, pepper and reserved raspberry juice. Toss pear slices with lemon juice; drain. , In a salad bowl, combine the salad greens, pears, pecans and raspberries. Sprinkle with cheese. Drizzle with dressing.

CANDIED PECAN AND PEAR SALAD

Steps:

• In a small bowl, combine the first six ingredients; add pecans and toss to coat. Spread in a single layer in a greased 15x10x1-in. baking pan. , Bake at 325° for 15 minutes or until well glazed, stirring once. Spread on foil to cool; break into pieces., Just before serving, combine the lettuce, pears and cheese in a large salad bowl. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat. Sprinkle with candied pecans.

PARSNIP, PEAR AND PECAN SALAD

Steps:

• Preheat oven to 400°. Drop Parmesan cheese, 2 tablespoonfuls at a time, 1/2 in. apart onto a lightly greased or parchment-lined baking sheet. There should be 8 circles. Bake until cheese is melted and golden brown, 12-15 minutes. Cool completely., Combine next 8 ingredients. Mix thoroughly. Stir together mayonnaise and water. Add to salad; toss to coat. Serve with Parmesan crisps.

CANDIED PECAN, PEAR, AND LEAFY GREEN SALAD

Steps:

• 1. Place the sugar in a small, heavy saucepan over medium-high heat; cook until the sugar dissolves, stirring gently as needed to dissolve the sugar evenly (about 1 minute). Continue cooking 1 minute or until golden (do not stir).
• 2. Remove from the heat; carefully stir in the nuts to coat evenly. Spread the nuts on a baking sheet coated with cooking spray; separate nuts quickly. Sprinkle with 1/4 tsp salt. Set aside until cool. Break into small pieces.
• 3. Combine the vinegar and mustard, stirring with a whisk. Gradually add the oil, stirring constantly with a whisk. Stir in the capers.
• 4. Combine the lettuces and radicchio; top with the pear and candied walnuts. Drizzle the dressing evenly ove the salad, and sprinkle with the remaining 1/4 tsp salt and pepper. Toss gently to combine.

TINA'S PEAR, BLUE CHEESE & CANDIED PECAN SALAD

Steps:

• Heat sugar, butter, OJ & spices. Melt and toss in nuts, stir to cover. Spread on a lined cookie sheet. Bake at 250 degrees for 45 minutes, turn w/ flipper every 15 minutes. They will be runny at first, but as you bake & turn them, they will become drier and more sticky. Separate pecans while warm and let cool on wax paper. They will store for weeks in an airtight container. Portion spring greens on plates, add cubed pears, sprinkle with crumbled blue cheese and candied pecans, top with salad dressing - serve. Options: 1 - sometimes I marinate the pears in the dressing before plating. 2 - If you have a grill pan, you can also grill sliced pears, instead of cubing them.

RED PEAR, GRAPE, PECAN SALAD

Steps:

• Prepare Spiced Pecans. Combine vinegar, oil, brown sugar, salt and pepper in a small saucepan over medium heat and stir until sugar is dissolved. Tear lettuce into 1-inch pieces. Wash and drain in a salad spinner. Divide evenly on 8 plates. Evenly divide and sprinkle pomegranate seeds, grape halves, red onion, cheese, pears, and pecans on each plate. Drizzle vinaigrette on each and sprinkle with orange zest. Serve immediately.

PEAR & PECAN SALAD WITH CRANBERRY VINAIGRETTE

Steps:

• Process champagne, 1/4 cup cranberries, shallot, mustard, honey, salt and pepper in a small food processor until blended. While processing, gradually add oil in a steady stream., In a bowl, combine lettuce and pears. Pour dressing over salad; toss to coat. Sprinkle with pecans and remaining cranberries.,

PEAR PECAN SALAD

Steps:

• 1. Wash and dry lettuce. Bibb lettuce works very well with this recipe.
• 2. Cut the grape tomatoes in half
• 3. Put the lettuce, tomatoes, craisins in a bowl. Slice the pears into thin wedges and mix with lettuce.
• 4. Candy the pecans by melting the butter and adding the sugar-when melted together, add pecans and coat. Cook for about 4 minutes turing them.
• 5. Make the dressing. Mix venegar and oil together. Add salt and pepper to taste.
• 6. Pour dressing over salad and top with the candied pecans. Makes 4 portions.