Pear Parmesan Salad with Candied Walnuts
Pear Parmesan Salad is a gorgeous salad worthy of the holidays, but with just a few simple ingredients, it's easy enough for weeknights and goes with almost anything! Juicy ripe pears, buttery candied walnuts, big shavings of Parmesan cheese, and a bright honey-Dijon vinaigrette come together in minutes for a stunning side with classic taste!
Servings: 8
Calories: 212kcal
Ingredients
- 1 Tablespoon butter
- 1 cup walnuts
- 1 Tablespoon brown sugar
- 5 ounces lettuce mix
- 1 to 2 pears ripe, sliced
- ⅓ cup Parmesan cheese shaved and crumbled
For the Dressing
- 1 clove fresh garlic minced
- ½ teaspoon kosher salt
- 6 grinds fresh black pepper
- 1 teaspoon dijon mustard regular or whole grain
- 1 teaspoon honey
- 3 Tablespoons white wine vinegar
- ¼ cup olive oil
Instructions
- In a skillet over medium low heat, add the butter, walnuts, and brown sugar. Stir and toss constantly to coat for about 3 to 4 minutes. Don't walk away, nuts and sugar can burn quickly! Transfer to a bowl to cool.
- Add all ingredients for the dressing to a jar with a lid and shake well to emulsify.
- When ready to serve, toss the lettuce in a bowl with half the sliced pears, Parmesan cheese shavings, candied walnuts and a bit of dressing (you won't need it all).
- Transfer to a serving platter and arrange the remaining ingredients over the top with another drizzle of vinaigrette.
Notes
- Parmesan Cheese - Use a vegetable peeler to get big shavings of cheese from a block and lightly crumble them with your fingers.
- Pears - Make sure they're ripe, leave on the counter a day or 2 before making.
- Dressing - You won't need all the dressing for this salad. Extra can keep in the fridge for a month and be used on any salad. Let it come to room temperature and re-shake before using.
- Don't Burn the Walnuts - Stir and toss and don't walk away! If you smell the burning, quickly pour them out of the hot pan and into a bowl to cool.
- Make Ahead - Dressing and candied walnuts can be made a day or two in advance. Store the walnuts in a container at room temperature and the dressing in the fridge. Slice the pear just before serving.
Nutrition
Calories: 212kcal | Carbohydrates: 9g | Protein: 4g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 237mg | Potassium: 146mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1401IU | Vitamin C: 3mg | Calcium: 79mg | Iron: 1mg