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Pear Salad with Ginger Vinaigrette | Can't Stay Out of the Kitchen

Pear Salad with Ginger Vinaigrette

Teresa Ambra
Pear Salad with Ginger Vinaigrette is absolutely mouthwatering. This wonderful salad includes pears, toasted pecans, Romano cheese, red onion and craisins. The Ginger Vinaigrette sets this amazing salad off so delectably. This gluten free salad is festive and beautiful enough for company but easy enough to make for every day.
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Prep Time 30 minutes
Total Time 30 minutes
Course Salads and Salad Dressings, Side Dish
Cuisine American
Servings 10
Calories 283 kcal

Equipment

  • 1 large salad bowl
  • tongs to serve the salad
  • 1 cruet or carafe for the salad dressing
  • 1 blender
  • 1 sharp knife to cut the fruit
  • measuring cups
  • measuring spoons
  • 1 small bowl
  • 1 whisk

Ingredients
  

PEAR SALAD:

  • 3 bags Butter Bliss lettuce or Romaine lettuce
  • 1 cup Romano cheese grated
  • 2-3 red pears cored (I used Bosc pears)
  • 1 cup pecans toasted
  • 1/3 cup red onion diced
  • 3/4 cup craisins
  • lemon juice as needed
  • 1 cup Romano cheese grated, for garnish

GINGER VINAIGRETTE:

  • 1/3 cup avocado oil or canola or sunflower seed oil; olive oil is too strong for this salad
  • 1/4 cup white wine vinegar
  • 4 tbsp. honey
  • 1 tbsp. lemon juice
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1 tsp. dehydrated minced onion sliced green onions will also work
  • 1 tsp. Dijon mustard
  • 1/2 tsp. dried ginger

Instructions
 

PEAR SALAD:

  • Place lettuce in large salad bowl.
  • Add diced red onion, then layer craisins over top.
  • Sprinkle cheese then toasted nuts.
  • In a small bowl pour out some lemon juice.
  • Slice and core pears.
  • Place slices in lemon juice and swish both sides in lemon juice.
  • Pat dry with towels or paper towels.
  • Layer pear slices over top of salad.
  • Toss ingredients before serving.
  • Place on individual plates.
  • Serve with dressing.

GINGER VINAIGRETTE:

  • Place ingredients in a blender and pulse about 10-15 seconds until ingredients are emulsified.
  • Drizzle over salad.
  • Refrigerate leftovers.

Notes

NOTE: Even with dipping the pears in lemon juice, this salad will only remain fresh about 4-6 hours before serving. Then the pears were start browning slightly. So it's best to make this salad right before serving.
 
NOTE: Cut recipe in half if you aren’t serving a crowd! If you like a really sweet dressing, add an additional tablespoon or two of honey.
 
NOTE: I do NOT recommend using olive oil for this recipe. It has too strong of a taste and overpowers the other ingredients. Avocado oil would be my oil of choice.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 283kcalCarbohydrates: 21gProtein: 8gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 21mgSodium: 343mgPotassium: 133mgFiber: 3gSugar: 16gVitamin A: 109IUVitamin C: 3mgCalcium: 228mgIron: 1mg
Keyword cheese, craisins, gluten free, pears, pecans, salad, side dish
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