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Easy Homemade Pear Salad in White Plate- Overhead Shot

One Pot Pear Salad

Print Recipe
Quick and easy pear salad recipe, homemade with simple ingredients in one pot in 10 minutes. Loaded with mixed greens, cranberries, pecans, balsamic vinaigrette and sometimes crumbled blue cheese.
Course Side Dish
Cuisine American
Keyword homemade salad
Prep Time 10 mins
Total Time 10 mins
Servings 6 People
Calories 170
Author Abeer Rizvi

Ingredients

Vinaigrette

  • 1/2 cup Olive oil
  • 3 tbsp Balsamic vinegar
  • 1 tbsp Honey
  • 1.5 tbsp Dijon mustard
  • 2 tsp Poppy seeds
  • Salt To taste
  • Pepper To taste

Salad

  • 6 cups Spinach Or mixed greens, Washed, Patted dry
  • 2-3 Pears Washed, Patted Dry, Cored, Thinly Sliced
  • 1/2 cup Cranberries
  • 1/2 cup Pecans Roughly chopped, Can be replaced with candied pecans too
  • 1/3 cup Blue cheese Crumbled, Optional, I omitted it

Instructions

  • In a large salad bowl, whisk together olive oil, balsamic vinegar, honey, mustard, poppy seeds, salt, pepper until combined.
  • Add spinach, pears, cranberries, pecans and toss until combined.
  • Optional: Sprinkle crumbled blue cheese on top. I did not do this.
  • Serve immediately and enjoy.
  • For a beautiful salad presentation (like shown in the picture), prepare the salad dressing/vinaigrette and keep it aside. Spread the spinach or any greens of your choice in a large salad bowl. Top it off with slices of pears and sprinkle cranberries, pecans, blue cheese. Drizzle the vinaigrette on top, just before serving.

Notes

  • Read all my tips above.
  • Tastes best when served immediately. Leftovers cannot be stored for later because the salad will become soggy. However, you can store the salad and vinaigrette separately for 2 days in the fridge and mix right before serving.
     

Nutrition

Calories: 170kcal | Carbohydrates: 18g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 349mg | Potassium: 324mg | Fiber: 4g | Sugar: 11g | Vitamin A: 2942IU | Vitamin C: 12mg | Calcium: 106mg | Iron: 1mg