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+ servings

Pear and Walnut Salad

This refreshing pear and walnut salad is a delicious, lean side dish you can make in under 10 minutes. Perfect to serve with roasted or grilled meat!
Prep Time7 mins
Cook Time0 mins
Total Time7 mins
Course: Salad, Side Dish
Cuisine: American
Keyword: dairy free, egg free, gluten free, pears, vegan, walnuts
Servings: 4
Calories: 254kcal
Author: Tonje
Cost: Cheap

Ingredients

  • 2 pears
  • 4 handfuls mixed leafy greens
  • ½ red onion
  • cup walnut pieces

Lemon Pepper Dressing

  • 2 tablespoon extra virgin olive oil
  • 1 teaspoon lemon juice
  • freshly ground black pepper

Instructions

  • First, prepare the salad. Wash the leafy greens, and shake to remove the majority of the water from them. Place the leaves in a salad bowl.
  • Finely slice the pears and red onions, and add them to the bowl with the leafy greens. Add walnut pieces on top. Mix the salad together.
  • In a small bowl, lemon juice, extra virgin olive oil and freshly ground pepper. Stir to combine. Pour the dressing over the salad, and toss to combine. Serve immediately.

Notes

Is this recipe suitable for my dietary requirements? – Pear and walnut salad is dairy free, egg free, gluten free, soy free and generally allergy friendly. It is also suitable for most diets, including weight watchers, slimming world, whole30, paleo, and low calorie. It is also vegan!
Can I use frozen pears? – I would not recommend it. Salads are generally better using fresh ingredients!
Can I replace the walnuts? – Absolutely. Feel free to use other nuts such as pecans instead.

Leftovers

Leftover pear and walnut salad can be stored in a refridgerator for up to 3 days. The leafy greens tends to wilt quicker if they are covered in liquid, so store the salad and dressing separately if possible.

Nutrition

Calories: 254kcal | Carbohydrates: 19g | Protein: 4g | Fat: 20g | Saturated Fat: 2g | Sodium: 12mg | Potassium: 279mg | Fiber: 4g | Sugar: 10g | Vitamin A: 477IU | Vitamin C: 15mg | Calcium: 36mg | Iron: 1mg