Pear salad with honey vinaigrette is a refreshing and delicious salad that is perfect for a summer lunch or dinner. It is made with fresh pears, arugula, goat cheese, and walnuts, and is tossed in a light and flavorful honey vinaigrette. This salad is easy to make and can be tailored to your liking. You can use different types of pears, such as Bartlett or Bosc, and you can add other ingredients, such as dried cranberries or crumbled bacon. The honey vinaigrette is also easily adjustable, so you can make it as sweet or tangy as you like.
Here are our top 6 tried and tested recipes!
HONEY-ROASTED PEAR SALAD WITH THYME VERJUS DRESSING
Categories Salad Cheese Fruit Leafy Green Appetizer Roast Blue Cheese Pear Fall Honey Thyme Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- For dressing:
- Whisk all ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
- For pears and salad:
- Preheat oven to 400°F. Scatter thyme sprigs on rimmed baking sheet. Place pear halves, cut side down, on work surface. Starting 1/2 inch from stem and leaving pear half intact, cut each lengthwise into scant 1/3- to 1/2-inch-wide slices. Press pear gently to fan slices; place atop thyme sprigs. Drizzle pears with honey; sprinkle with salt and pepper. Bake until pears are tender, about 15 minutes. Let stand on baking sheet at least 30 minutes and up to 3 hours.
- Combine lettuce and arugula in large bowl. Add dressing and toss to coat. Divide salad among plates. Place pear alongside greens. Garnish salads with cheese; sprinkle with nuts.
PEAR VINAIGRETTE
This is a light and lovely salad dressing that lends itself well to a simple and elegant salad. I love to use it on a salad of butter lettuce, arugula, goat cheese, and caramelized pecans - simply delicious!
Provided by Jill Tall
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 12
Number Of Ingredients 8
Steps:
- Blend the pear, white wine, garlic, Dijon mustard, white balsamic vinegar, black pepper, and sea salt in a blender until well combined; drizzle the olive oil into the mixture in a thin, steady stream while continuing to blend. Blend a few seconds longer until the salad dressing is thick and creamy.
Nutrition Facts : Calories 101.1 calories, Carbohydrate 3.6 g, Fat 9 g, Fiber 0.5 g, Protein 0.1 g, SaturatedFat 1.2 g, Sodium 59.7 mg, Sugar 2.2 g
APPLE AND PEAR FRUIT SALAD WITH HONEY-LIME VINAIGRETTE
Steps:
- Add the apples, pears and pieces to a large bowl. Squeeze the juice from the limes over fruit. Add the honey and mint leaves, and toss it all together to coat. Serve immediately or chill until ready.
SPINACH PEAR SALAD WITH CHOCOLATE VINAIGRETTE
Tangy from balsamic and mellowed with chocolate, the light vinaigrette stays well-blended. It would add an interesting twist to berries or watermelon, too. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a microwave, melt chocolate; stir until smooth. Whisk in the vinegar, oil, honey, salt and pepper; set aside., Divide spinach among four salad plates. Top with pear, cranberries and almonds. Drizzle with dressing.
Nutrition Facts : Calories 215 calories, Fat 14g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 185mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic exchanges
ROASTED PEAR AND SHALLOT SALAD WITH SHERRY-DIJON VINAIGRETTE
This salad incorporates seasonal fruits and vegetables and uses simple techniques to enhance their flavor.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. In a medium bowl, whisk together honey, 3 tablespoons vinegar, and 2 tablespoons oil; season with salt and pepper. Arrange pears and shallots in a single layer in a small roasting pan; pour honey mixture on top, and toss well to coat. Cook until pears and shallots are easily pierced with the tip of a paring knife, about 30 minutes, turning them over halfway through.
- Meanwhile, make vinaigrette: In a small bowl, whisk together remaining 2 tablespoons vinegar, 3 tablespoons oil, and mustard; season with salt and pepper.
- Remove roasted pears and shallots from roasting pan. Place pan over high heat; add the water, and cook, scraping up any browned bits from bottom of pan with a wooden spoon, until liquid is reduced by half. Whisk mixture into vinaigrette.
- Combine frisee and endive in a large bowl; toss with vinaigrette. Divide among plates, and arrange pears, shallots, and walnuts alongside.
ROASTED PEAR-HONEY SALAD WITH BABY GREENS
This recipe is from Raising the Salad Bar,by Catherine Walthers, a book I recieved from the Cookbook Swap. This makes an elegant salad and the combination of flavour is just right.
Provided by Sageca
Categories Salad Dressings
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven 375*. Line baking sheet with parchment paper. Brush pears with a little oil and place on baking sheet cut side down and bake 20 minutes.
- Pears should be brown at the bottom and easily pierced. Turn over and drizzle the core with 1/2 tsp honey. Bake an additional 5 minutes.
- Pears can be made the same day but do not refrigerate.
- To make vinaigrette, in small bowl combine vinegar and shallot;whisk in the oil and add salt and pepper.
- Place salad green in a medium bowl and toss with vinaigrette. Mix well. Divide in serving plates;
- Top each serving with a pear half and top with blue cheese and nuts.
Nutrition Facts : Calories 372.2, Fat 31.5, SaturatedFat 8.2, Cholesterol 21.3, Sodium 397.1, Carbohydrate 17.8, Fiber 3.2, Sugar 11.4, Protein 7.9
Tips:
- Choose ripe pears: Use ripe but firm pears for the salad. This will ensure that they hold their shape and don't get mushy.
- Use a variety of greens: Feel free to mix and match different types of greens for the salad, such as arugula, spinach, kale, or romaine lettuce.
- Make the honey vinaigrette in advance: The vinaigrette can be made up to 2 days in advance and stored in the refrigerator. This will allow the flavors to meld and develop.
- Toast the walnuts: Toasting the walnuts will bring out their nutty flavor and make them more fragrant.
- Use a microplane to grate the Parmesan cheese: This will create a fine, even grating that will distribute evenly throughout the salad.
- Serve the salad immediately: The salad is best served immediately after it is assembled, as the pears will start to oxidize and turn brown over time.
Conclusion:
This pear salad with honey vinaigrette is a delicious and healthy dish that is perfect for a light lunch or dinner. The pears provide a sweet and juicy flavor, while the arugula and walnuts add a peppery and nutty flavor. The honey vinaigrette is a light and tangy dressing that brings all the flavors together. This salad is also very easy to make, and it can be tailored to your own preferences. For example, you can add other fruits or vegetables, such as apples, grapes, or berries. You can also use a different type of cheese, such as feta or goat cheese. And if you don't have walnuts, you can substitute another type of nut, such as almonds or pecans. No matter how you make it, this pear salad is sure to be a hit with everyone who tries it. So next time you're looking for a healthy and delicious salad, give this recipe a try. You won't be disappointed!
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