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–+ servings
Pear salad with dressing

Pear Salad

Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Servings: 4 people
Author: Nico Pallotta

FOR THE SALAD

  • 4 handfuls mixed salad greens
  • 2 pears Bartlett, William, Anjou, or other
  • 1 orange
  • ⅓ cup (40 grams) walnuts
  • ¼ cup (40 grams) pomegranate seeds or dried cranberries
  • ½ cup feta or non-dairy feta, crumbled

FOR THE DRESSING

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons orange juice
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 tablespoon mustard American or Dijon
  • ¾ teaspoon salt
  • 2 twists black pepper

  • Add 4 handfuls mixed salad greens to a large serving platter.
    Cut 2 pears in half, core them, then cut them into thin slices. Arrange slices on top of the salad greens.
    Peel 1 orange, remove as much white flesh as possible, separate the wedges, and add them to the salad.
    arugula with orange wedges and pear
  • Top with ⅓ cup walnuts (crushed), ¼ cup pomegranate seeds, and ½ cup feta (crumbled).
    Then, make the dressing by whisking together3 tablespoons extra virgin olive oil, 2 tablespoons orange juice, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 1 tablespoon mustard, ¾ teaspoon salt, and 2 twists black pepper.
    Pear salad with orange dressing
  • Drizzle half the dressing on the other ingredients, then serve as a delicious appetizer or side dish.
    Tip: save the remaining dressing for people wanting to add more to their portion.
    Pear salad with orange and pomegranate seeds
STORAGE
Make ahead: Pear salad is unsuitable for making ahead and meal prep because the fresh ingredients go bad quickly. You can make the dressing beforehand, but assemble the salad shortly before eating.
Refrigerator: Store leftover pear salad in an airtight container in the fridge for up to 24 hours.
Freezer: This recipe is not suitable for freezing.
SUBSTITUTIONS:
Pears: Excellent varieties are Anjou pears and red Anjou, Bosc pears, Comice pears, Concorde pears, and Forelle pears.
Feta cheese: Substitute ricotta cheese for a softer texture and milder taste. 
To keep the salad dairy-free, you can opt for non-dairy feta (we like Violife).
Walnuts: Substitute almonds, hazelnuts, and pecans.
Pomegranate seeds: Substitute with dried cranberries, apricots, figs, plums, and raisins for pomegranate arils.
 
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