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 minutes mins
Cook Time0 minutes mins
Total Time7 minutes mins
Course: Salad, Side Dish
Cuisine: American
Keyword: dairy free, egg free, gluten free, pears, vegan, walnuts
Servings: 4
Calories: 254kcal
Cost: Cheap
- 2 pears
- 4 handfuls mixed leafy greens
- ½ red onion
- ⅓ cup walnut pieces
Lemon Pepper Dressing
- 2 tablespoon extra virgin olive oil
- 1 teaspoon lemon juice
- freshly ground black pepper
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.
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.
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