Pear Salad Recipe
This Pear Salad is a total crowd-pleaser! Juicy pears, dried cranberries, candied walnuts, red onion, and gorgonzola come together on mixed greens, all tossed in a zesty apple cider vinaigrette.
Nutrition Facts
Ingredients
Instructions
Preheat oven to 250°F. Line an extra large sheet pan (or 2 sheet pans) with parchment paper (or a silicone baking mat) and set aside. In a very large bowl, whisk egg whites, vanilla, and water together until frothy. Toss walnuts in the egg white mixture until well coated. On top of everything, add granulated sugar, brown sugar, cinnamon, and salt. Stir gently until all walnuts are well coated. Spread coated walnuts on a baking sheet. Walnuts shouldn’t overlap. Bake 1 hour, flipping and stirring walnuts every 15 minutes. Allow walnuts to stand for 30 minutes to an hour to fully cool and solidify. Coarsely chop about 1 cup for this salad.
📹 Video Tutorial Available! Catch the full video on the original creator's site.
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Chelseasmessyapron →Chef's Notes
Note 1: To check the ripeness of a pear, gently press the area around the stem of the pear with a gentle squeeze. If it gives a little, it’s ready to go!
Note 2: You can dice the onion or thinly slice. To take away the “bite” of the red onion, submerge the sliced or chopped onions in a bowl of cold or ice water. Let sit at least ten minutes, stirring 2–3 times, then drain and use in the salad.
Note 3: This recipe for candied walnuts will yield more than you need. Sugaring the walnuts works best with this volume; leftovers store nicely! Store leftover candied walnuts in an airtight container in the freezer for up to 2 months or in the pantry for 2–3 weeks.
Make Ahead/Storage: Store ingredients separately and toss together right before serving. I don’t recommend preparing pears more than an hour ahead of time (they will brown). The dressing can be made (and stored) 2–3 days in advance. If the dressing hardens or clumps, this is totally normal—it’s just the olive oil solidifying at cold temperatures. Let the dressing stand at room temperature for about 20 minutes, then shake before adding.
Comments & Photos
Be the first to share your thoughts!
Reviews from the Original Source
Great salad! I had it with diced turkey and feta (instead of onion and gorgonzola) to make it a meal. Love, love, love the apple cider vinaigrette!
Loved this salad! My kids always pass on my regular salad and tell me not to even bother making one. This was the first time the salad bowl was empty at the end of the meal. My daughter just texted me for the recipe. The only difference I made was using feta instead of gorgonzola. Definitely a keeper!
Did you make this recipe?
Leave a Comment