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–+ servings

Pecan Pear Tossed Salad

Teresa Ambra
Captivate your senses with this festive, beautiful and elegant Tossed Salad with Fruit. Pecan Pear Tossed Salad includes raspberries and Feta cheese providing the perfect combination of savory, crunchy and sweet ingredients. The salad dressing also includes raspberries boosting the delicious raspberry flavors in the recipe. Excellent option for weeknight dinners since this light and refreshing salad can be whipped up in about 10 minutes. Great for company or holiday meals too. Gluten free.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Salad and Salad Dressing, Side Dish
Cuisine American
Servings 8
Calories 340 kcal

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

NOTE: I think you can cut back on the oil to 1/3 cup to ½ cup and still have good results.
 
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

Calories: 340kcalCarbohydrates: 21gProtein: 3gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 18gCholesterol: 8mgSodium: 119mgPotassium: 209mgFiber: 4gSugar: 14gVitamin A: 517IUVitamin C: 20mgCalcium: 68mgIron: 1mg
Keyword feta cheese, gluten free, pears, raspberries, roasted pecans, salad, salad dressing, side dish
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