Description
This Pear, Celery, and Candied Pecans Salad combines crisp celery, sweet pears, and crunchy candied pecans with a warm spiced cinnamon vinaigrette. The mixed greens and shredded Parmesan add freshness and a touch of creaminess, making it a perfect balance of sweet, savory, and tangy flavors ideal for a light lunch or elegant side dish.
Ingredients
Salad Ingredients
- ½ cup candied pecans, chopped
- 4 stalks celery, diced
- ½ red onion, julienned (finely sliced)
- 2 pears, sliced thin
- 1 Tbsp lemon juice
- 1 6 oz bag mixed greens
- 5 Tbsp shredded Parmesan
Dressing Ingredients
- ½ tsp allspice
- 1 tsp cinnamon
- ½ tsp salt
- ½ tsp freshly cracked black pepper
- 2 cloves garlic, minced
- ¼ tsp ground ginger
- 3 Tbsp maple syrup
- ¼ cup balsamic vinegar
- ½ cup olive oil
Instructions
- Prepare Ingredients: Chop the candied pecans, dice the celery, and julienne the red onion. Slice the pears thinly and toss them in 1 tablespoon of lemon juice to prevent browning. Transfer all these prepared ingredients to a covered bowl and refrigerate until ready to assemble.
- Make the Dressing: In a bowl, whisk together allspice, cinnamon, salt, freshly cracked black pepper, minced garlic, ground ginger, maple syrup, and balsamic vinegar. Slowly stream in the olive oil while whisking continuously to create a temporary emulsion. Alternatively, use a blender to slowly stream in the olive oil while blending for a smooth vinaigrette.
- Combine Salad Ingredients: In a large bowl, add the mixed greens along with the chilled chopped candied pecans, diced celery, julienned red onion, and lemon-coated pear slices.
- Dress the Salad: Drizzle the prepared cinnamon vinaigrette over the salad ingredients just before serving to keep the greens fresh.
- Toss the Salad: Gently toss all ingredients to evenly coat them with the dressing and distribute flavors consistently.
- Garnish and Serve: Top the tossed salad with shredded Parmesan cheese and serve immediately for the best texture and taste.
Notes
- Toss pears with lemon juice immediately after slicing to prevent browning and preserve freshness.
- The salad dressing can be made ahead and stored in the refrigerator for up to two days; whisk again before use.
- If candied pecans are not available, you can make your own by cooking pecans with sugar until caramelized.
- Adjust the amount of maple syrup in the dressing to modify sweetness according to your preference.
- This salad is best served fresh to keep the greens crisp and the pears juicy.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
