Pecan Pear Tossed Salad
Gluten Free Living – 2024
I love Tossed Salad recipes — especially when they include fruit! And this Pecan Pear Tossed Salad is marvelous. The salad includes Feta cheese, raspberries, pears and toasted pecans. The healthy salad dressing includes fresh raspberries along with my favorite avocado oil and honey. The combination is absolutely scrumptious. Still it’s not a lot of work to toss together for a weeknight, company or even holiday dinner. And everyone will be delighted that you did!
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I made several meals back in April for my son and daughter-in-law when they welcomed their second child into the world. I included this wonderful salad along with a Slow Cooker Chunky Chili, Chunky Homemade Guacamole and a Double Chocolate Torte for dessert. They were grateful for the meals, and I was happy to try out a few new recipes!
I really liked the easiness in making this salad. The salad itself uses only 6 ingredients and the salad dressing only 5. It comes together in about 10 minutes–15 minutes maximum. Keep the salad refrigerated until later in the day before serving if you desire. The raspberries and the pears provide a little sweetness and the toasted pecans and feta cheese provide a savory crunchiness that’s the perfect balance for the salad. It’s beautiful and elegant enough for company, but certainly easy enough for regular every day meals. Enjoy.
Pecan Pear Tossed Salad is a delightfully refreshing salad.
Tossed pecans and Feta cheese balance out the sweetness from the raspberries and pears.
This Tossed Salad with Fruit is savory, crunchy and slightly sweet.
Here’s what I did.
I used these ingredients for the salad.
Place pecans on a small cookie sheet or toaster oven pan.
Toast pecans at 350 degrees for about 5 minutes in a toaster oven or regular oven. Cool.
Meanwhile, pour lemon juice into a bowl. Add pear slices and swish around in lemon juice several times until well-covered with juice.
Drain the pear slices on paper towels.
Wash raspberries in a colander.
Pat the raspberries dry very gently between layers of paper towels. Set aside.
In a large salad bowl or serving bowl, place greens or spring mix.
Spread pear slices over top of the salad greens.
Sprinkle with toasted pecans.
Sprinkle with raspberries.
Sprinkle with Feta Cheese. Refrigerate until ready to serve.
I used these ingredients for the salad dressing.
Measure all the dressing ingredients into a blender or food processor.
Blend about 30 seconds until ingredients are fully emulsified.
Pour salad dressing ingredients into a cruet or dispenser and serve.
Pecan Pear Tossed Salad is an excellent option for company and holiday meals too.
Here’s the salad with some of the salad dressing drizzled over top.
This simple tossed salad recipe is marvelous!
The ingredients for Pecan Pear Tossed Salad are healthy and gluten free.
Here’s the recipe.
PECAN PEAR TOSSED SALAD
(Recipe adapted from Taste of Home, Annual Recipes, 2001, pg. 36)
Pecan Pear Tossed Salad
Equipment
- 1 large salad or serving bowl
- 1 pair salad tongs
- 1 blender or food processor
- 1 colander
- 1 sharp knife
- 1 cutting board
- measuring cups
- measuring spoons
Ingredients
SALAD:
- 8 cups salad greens torn
- 2 medium ripe pears thinly sliced but unpeeled (original recipe called for 4 pears)
- 1/4 cup lemon juice or as needed
- 2/3 cup pecan halves toasted
- 1 cup fresh raspberries washed gently
- 1/2 cup Feta cheese crumbled
RASPBERRY VINAIGRETTE:
- 1/3 cup fresh raspberries washed gently (or more if desired)
- 3/4 cup avocado oil or olive oil (see note below)
- 3 tbsp. apple cider vinegar
- 1/4 cup honey
- 1/8 tsp. ground black pepper
Instructions
SALAD:
- Place pecan halves on a small cookie sheet and toast in a 350º oven or toaster oven for about 5 minutes.
- Remove from oven to cool.
- Place lemon juice in a small bowl.
- Dip pears turning two or three times so the pears get good coverage.
- Transfer pears to paper towels to drain.
- Wash raspberries gently in colander.
- Pat raspberries dry between layers of paper towels; set aside.
- Place salad greens in a salad bowl.
- Top with pears, then pecans, raspberries and Feta cheese.
- Refrigerate until ready to serve.
- Drizzle Raspberry Vinaigrette over individual servings.
RASPBERRY VINAIGRETTE:
- In a blender, place raspberries, avocado oil, vinegar, honey and black pepper.
- Puree for about 20-30 seconds.
- Transfer mixture to a salad cruet or pitcher.
- Refrigerate leftovers.
Notes
Recipe adapted from Taste of Home.
Taste of Home no longer has a search engine that allows you to search recipes by title. Most of the time, you have to weed through thousands of recipes in collections. If any link is to be found, I find direct links through google, not their own website. I could not locate a direct page for this recipe. But it is in the cookbook noted above.© Can’t Stay Out of the Kitchen
Nutrition
Pecan Pear Tossed Salad is a light and refreshing salad that’s great during the hot days of summer.
Pears and raspberries make this salad something special.
Every bite is oh, so satisfying!
You may also enjoy these delicious recipes!
4 Comments
papa’s games
October 13, 2024 at 11:25 pm
What a lovely gesture! Preparing meals for your son and daughter-in-law during such a special time must have been greatly appreciated.
Teresa Ambra
October 16, 2024 at 7:53 pm
Yes, they loved them!
fireboy and watergirl
September 26, 2024 at 4:08 am
I made this for dinner tonight, and all five of us loved it. Instead of dried cranberries, I used pomegranate seeds, since I have a whole tree of them. Served it with homemade rolls and cantaloupe slices.
Teresa Ambra
September 26, 2024 at 5:13 pm
Wow I love the idea of using the pomegranate arils. I bet that was really tasty. So glad you enjoyed the recipe. Thanks for letting me know.